Probably Moderate in Histamine
Probably Moderate in Histamine
Probably Moderate in Histamine
Probably Moderate in Histamine
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Additional Informations
Scallops, being a type of shellfish, contain a naturally occurring level of histamine. Consuming scallops, especially if they are not fresh or if they have been improperly stored, could potentially lead to a surge in histamine levels of the individual consuming them. Particularly, in individuals with histamine intolerance, this can cause an allergic reaction or the manifestation of histamine intolerance symptoms (1).
However, fresh scallops have been found to have low histamine levels. It is the process of degradation that causes histamine formation, therefore placing emphasis on proper handling and storage of scallops (2).
As per the histamine liberators, it's crucial to note that shellfish, including scallops, are often categorized as liberators. They may induce the release of histamine stored in the body's cells, potentially leading to a reaction even when the histamine content in the food is not high (3).
There are no concrete evidences on scallops having ingredients that can directly lower histamine levels. Nevertheless, essential nutrients such as vitamin B6, vitamin C, and copper found in scallops can help enhance the function of the DAO (diamine oxidase) enzyme, the main enzyme responsible for the breakdown of histamine in the body (4).
In summary, while scallops have the potential to impact histamine levels, the exact effect can vary greatly depending on various factors like freshness, preparation, and individual sensitivity.
References:
(1) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196.
(2) Hungerford, J. M. (2010). Scombroid poisoning: a review. Toxicon, 56(2), 231-243.
(3) Kuehn, A., Codreanu-Morel, F., Lehners-Weber, C., Doyen, V., Gomez-AndrĂ©, S. A., Bienvenu, F., ... & Morisset, M. (2016). Cross-reactivity to fish and chicken meatâa new clinical syndrome. Allergy, 71(12), 1772-1781.
(4) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196.