Scotch Egg Histamine Information

A Scotch Egg, a popular snack largely consumed in the UK, consists of a hard-boiled egg wrapped in sausage meat and covered in breadcrumbs, then deep-fried or baked. Considering its ingredient profile, the impact on histamine levels would depend primarily on the sausage meat and breadcrumbs used. Looking at the sausage meat; it is often a mix of processed meats which can potentially be high in histamine, similar to smoked meats such as ham and salami. Moreover, if the meat is not fresh or has been stored for a prolonged time, the histamine content can rise due to bacterial action. However, there is a lack of specific research regarding the histamine content of sausage meat, so the actual impact may vary. In terms of the breadcrumb coating, most types of bread are considered low in histamine. However, any bread product that contains yeast, like some types of breadcrumbs, may have a higher histamine content. Breading that has been made from old or fermented bread or that contains additives could also potentially increase the histamine content. Interestingly, egg, the central ingredient of a Scotch Egg, may act as a histamine liberator in some people. While eggs don't have high histamine content, they can stimulate the release of histamine already present in your body. However, this varies on an individual basis and not everyone with histamine intolerance may have a reaction to eggs. To summarize, consuming a Scotch Egg could potentially increase histamine levels in the body due to the processed meat and possibly the breadcrumbs, based on their yeast and additive content. Moreover, the egg might stimulate histamine release in susceptible individuals. However, the exact impact of Scotch Egg on histamine levels has not been robustly studied. As dietary responses can vary greatly among individuals, it’s important to monitor your own symptoms and consult with your healthcare provider if you have concerns about histamine intolerance. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Komives, K. (2019). Histamine intolerance: The current state of the art. Biomolecules, 9(8), 1-11. 3. 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.