Sausage Links Histamine Information

Sausage links, an everyday food item, are prepared from a mixture of ground meats, most commonly pork, beef, or poultry, combined with different spices and seasonings. They are typically encased in skins, which are often made from the intestines of animals. The impact of these meat products on histamine levels can vary based on several factors including the meat used, the method of its preparation, and the presence of any added ingredients. Fermented, smoked, or aged meats, such as certain types of sausage links, are known to have high histamine content as histamine levels increase over time during the aging process [1]. Therefore, consuming sausage links made from these types of meat could potentially raise histamine levels in the body. Moreover, the addition of some ingredients to sausage links, like vinegar, certain types of cheese, mustard, or any other ingredient with a high histamine content, like those you've noted, might also contribute to increased histamine levels [2]. In contrast, if sausage links contain ingredients that delay the breakdown of histamine, like alcohol or green and black tea, the impacts on histamine levels might also be enhanced [3]. Some ingredients can serve as histamine liberators, including cocoa products and certain nuts used in some gourmet sausage links, which despite not containing histamine themselves, can induce its release in the body [4]. However, the complexity of these reactions and the influence of multiple ingredients makes it challenging to predict their overall effect on histamine levels and responses from individual to individual may vary. To the best of our understanding, there is no research indicating that sausage links or their ingredients lower histamine levels. We will update this information as soon as further research becomes available. [1] Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185–1196. [2] Joneja, J. M., & Carmona-Silva, C. (2001). Outcome of a histamine-restricted diet based on chart audit. Journal of Nutritional & Environmental Medicine, 11(4), 249-262. [3] Comas-Basté, O., Sánchez-Pérez, S., Veciana-Nogués, M., Latorre-Moratalla, M., & Vidal-Carou, M. (2020). Histamine intolerance: The current state of the art. Biomolecules, 10(8), 1181. [4] Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185–1196.