Sashimi Histamine Information

Sashimi, as fish-based cuisine, can significantly impact the histamine levels in the body. The histamine content in fish increases dramatically after it is caught due to the bacterial spoilage; this notably high histamine content carries over into sashimi (1). Histamine levels can also be affected by other ingredients used in sashimi, such as soy sauce and wasabi. Both soy sauce and wasabi fall into the category of fermented foods, which have been identified as high-histamine foods (2). Fermented soy products like soy sauce can contain significant amounts of histamine, adding to the total histamine consumed with sashimi. Similarly, wasabi, despite its potential anti-inflammatory benefits, could contribute to the histamine load when consumed with sashimi, given its plant-based nature and bacteria-induced fermentation in some variants (3). Regarding histamine liberators, it is important to monitor how sashimi is served. If consumed along with foods like citrus fruits, pineapples, or alcohol, which can promote the release of histamine, the overall histamine reaction would potentially intensify (4). Even though these elements could enhance histamine levels, some ingredients associated with sashimi, like rice or avocado, are low in histamine and do not stimulate further histamine release, which could benefit in moderating the overall histamine response(5). In conclusion, eating sashimi can crucially affect histamine levels due to the inherent nature of fish and the additional histamine present in condiments generally served with it. While some serving components like rice or avocado might provide a balancing factor, the overall histamine content could be substantial, particularly when histamine liberators are involved in the serving. References: 1. Shalaby, A.R., "Significance of biogenic amines to food safety and human health", Food Research International, Volume 29, Issue 7, 1996, Pages 675-690. 2. Maintz, L., and Novak, N., "Histamine and histamine intolerance", American Journal of Clinical Nutrition, Volume 85, Issue 5,2007, Pages 1185–1196. 3. Son, J.H., et al., "Characteristics of wasabi and horseradish upon the storage temperature", The Korean Journal of Food And Nutrition, Volume.25, No.4, 2012. 4. Comas-Basté, O., et al., "Histamine Intolerance: The Current State of the Art", Biomolecules, 2020, 10, 1181. 5. Joneja, J.M., and Carmona-Silva, C., "Outcome of a supervised histamine elimination diet based on chart audit.", Journal of Nutritional & Environmental Medicine, 2001, 11:4, 249-262.