Satay Skewers Histamine Information

Satay Skewers, traditionally composed of grilled marinated meat, often chicken, mutton or beef, served with a peanut sauce, may have an impact on histamine levels in a variety of ways. The meat content, especially if it is smoked or grilled, may contain higher levels of histamine due to the cooking process, which can lead to an elevation in histamine levels if consumed in large quantities (1). However, if the meat is fresh and prepared immediately, the histamine content may not be significant (2). Peanut sauce, a common accompaniment to Satay Skewers, could have both positive and negative effects on histamine levels. Peanuts themselves aren't known to contain high level of histamines or act as histamine-liberators, and therefore may not directly increase histamine levels (3). But peanuts are also not known to actively reduce histamine. On the other hand, ingredients that could be added to the peanut sauce, such as vinegar, if used as a souring agent, or other added preservatives, might possess histamine or act as histamine-liberators (1). Hence, while the Satay Skewers themselves may not necessarily be a high-histamine food, certain added ingredients based on personal recipes or restaurant styles may indeed increase the histamine content. It is recommended to know the detailed ingredients and preparation method before consumption, especially for individuals with histamine intolerance. This product has not been researched well enough to publish any specific information regarding its precise impact on histamine levels, our team is working hard on this. Data will be available soon. References: 1. Maintz L, Novak N. Histamine and histamine intolerance. American Journal of Clinical Nutrition. 2007;85(5):1185-1196. 2. Kim S, Song D, Yoon H. Histamine Formation by Staphylococcus xylosus in a Meat Model System: Effects of Temperature and NaCl. Journal of Food Protection. 2011;74(5):769-774. 3. FALASCA S, FASANO E, LEONI G, RANIERI G, FRANCO P, PIACENTINO D, et al. Peanut allergens: an overview. Italian Journal of Food Safety. 2011.