Seafood Gumbo Histamine Information

Seafood Gumbo, a Louisiana-origin dish typically composed of a variety of seafood items, vegetables and a thick broth, may cause variations in histamine levels due to its specific ingredients. The seafood elements are traditionally shellfish, including but not limited to shrimp and crabs, which are identified as histamine liberators. The consumption of these ingredients could potentially stimulate the release of histamine in the body, augmenting overall histamine levels [1]. In addition to seafood, okra, onions, bell peppers, celery, and garlic are often incorporated into the recipe. These are relatively low in histamine, and will not significantly impact histamine levels [2]. However, tomatoes, a common ingredient in some variants of gumbo, are known to be high in histamine. Therefore, the inclusion of tomatoes could potentially raise histamine totals [3]. Many recipes also use rice and a type of flour-roux base. These items, not being considerable sources of histamine or histamine liberators, will likely not significantly affect histamine levels. Yeast, a common ingredient in some types of roux, may increase histamine levels due to its high histamine content [4]. Lastly, the seasoning of the Gumbo often involves ingredients such as paprika and cayenne pepper. These appear to be neither high in histamine nor histamine liberators. In sum, the impact of Seafood Gumbo on histamine levels largely depends upon its specific composition. Potentially, elevated histamine levels may be caused by ingredients such as shellfish, tomatoes, and yeast. At the same time, other ingredients generally do not significantly increase histamine levels. The cumulative effect on histamine levels warrants further research, as existing studies specifically on Gumbo regarding histamine are limited. Furthermore, individual tolerance levels and reactions can vary. Therefore, moderation is suggested when consuming Seafood Gumbo, particularly for people sensitive to histamine [5]. References: [1] Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. [2] Vlieg-Boerstra BJ, van der Heide S, Oude Elberink JN, Kluin-Nelemans JC, Dubois AE. (2005). Mastocytosis and adverse reactions to biogenic amines and histamine-releasing foods: what is the evidence? Nutr Rev. 63(7):234-44. [3] Schink, M., Konturek, P.C., Zaidan, B., Krüger, M., Roessner, A., Konturek, S.J. et al. (2008). Microbial patterns in patients with histamine intolerance. J Physiol Pharmacol., 59 Suppl 2, 105–113. [4] Zimatkin, S.M., & Anichtchik, O.V. (1999). Alcohol-histamine interactions. Alcohol Alcohol., 34(2), 141–147. [5] Reese I, Ballmer-Weber B, Beyer K, Fuchs T, Kleine-Tebbe J, Klimek L, et al. (2017). German guideline for the management of adverse reactions to ingested histamine: Guideline of the German Society for Allergology and Clinical Immunology (DGAKI), the German Society for Pediatric Allergology and Environmental Medicine (GPA), the German Association of Allergologists (AeDA), and the Swiss Society for Allergology and Immunology (SGAI). Allergo J Int. 2017;26(2):72–79. doi:10.1007/s40629-017-0011-5.