Sausage Histamine Information

Eating sausage has been identified to potentially elevate histamine levels in the body. The impact of histamine is dependent on its concentration and sausage can increase this due to its production process, specifically through the fermentation and curing processes, which, as for other processed meats, can accumulate biogenic amines like histamine (1). A common ingredient in sausage, namely pork, doesn't typically contain high histamine levels when fresh; however, the processing, preservation, and storage can influence the histamine content, leading to its increase (2). Moreover, foods high in protein, such as sausage, are prone to bacterial contamination, this subsequently leads to the production and accumulation of histamine during storage and processing, further elevating histamine levels (3). Also, some products like the ones that contain vinegar and mustard as their ingredients are known sources of high histamine. Considering that some types of sausage include these elements in their recipes, there's potential for additional histamine intake (4). However, there is insufficient evidence to categorically state that sausage or any of its specific ingredients can delay the breakdown of histamine or liberate histamine from other sources. In summary, while sausage does not inherently contain high histamine levels, the processing, storage, and added ingredients can potentially increase its histamine content. However, the exact impact on histamine levels may depend on other variables such as individual histamine intolerance, the quantity consumed, and other dietary factors. References: 1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770076/ 2. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2275747/ 3. https://www.sciencedirect.com/science/article/pii/S187661021730113X 4. https://fdc.nal.usda.gov/fdc-app.html#/food-details/1103186/nutrients