Seafood Histamine Information

Seafood, specifically invertebrate species such as mussels and squid, is understood to be histamine liberators. This means that while they do not possess intrinsic levels of histamine, they stimulate the body to release its own stores of this compound, potentially leading to adverse reactions in individuals with histamine intolerance. These reactions are typically associated with an increased level of histamine in the body (1). Broadly classified, fish is known to be among the foods with a high histamine content. This is particularly noteworthy in the case of smoked and canned variants, due to their processing methods. The bacteria present during the smoking process can contribute to heightened histamine levels (2). Histamine production is also known to increase in seafood that is not stored adequately or is spoiled. Certain fish, such as mackerel, tuna, and herring, are especially high in histamines if they are not stored correctly. However, freshly caught and immediately cooked or frozen seafood can be low in histamine (3). Regarding histamine-reducing foods, please note that there is a lack of readily available research on specific products with definitive histamine-lowering properties. We are committed to researching this area to provide accurate information in the future. For the foods and substances listed that delay histamine breakdown, like pineapple, papaya, among others, their impact could potentially result in heightened histamine responses in the body. These foods contain enzymes or other substances that can inhibit the action of diamine oxidase, the primary enzyme responsible for breaking down histamine (4). In conclusion, the careful selection and appropriate treatment of seafood can contribute to managing histamine levels, thereby supporting individuals with histamine sensitivity. Sources: 1) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2) Lehane, L., & Olley, J. (2000). Histamine fish poisoning revisited. International journal of food microbiology, 58(1-2), 1-37. 3) Taylor, S.L. (1986). Histamine food poisoning: toxicology and clinical aspects. Critical reviews in toxicology, 17(2), 91-128. 4) Sattler, J., Hesterberg, R., Lorenz, W., Schmidt, U., Crombach, M., & Stahlknecht, C. D. (1985). Inhibition of human and canine diamine oxidase by drugs used in an intensive care unit: relevance for clinical side effects?. Agents and Actions, 16(3-4), 91-94.