Seafood Paella Histamine Information

Seafood Paella is a renowned Spanish dish, traditionally made with rice, a variety of seafood, and sometimes meat and vegetables. The nature of the ingredients used in this dish can have significant effects on histamine levels in the body. The seafood used in paella may contain high levels of histamine. Various fish products, particularly if they are canned or smoked, are known to be rich in histamine. The high histamine content in seafood is attributed to bacteria that convert the amino acid histidine into histamine during decay (Greenberg, 2021). Thus, fresh and properly stored seafood is generally less likely to contribute to histamine accumulation. Other ingredients in paella, such as tomatoes, can also raise histamine levels. Tomatoes are a rich source of histamine and products containing tomatoes, such as tomato sauce often used in paella, can also significantly contribute to histamine levels. Paella may also contain ingredients that inhibit the breakdown of histamine. Paprika often used in paella, as it is made from bell peppers, has been suggested to delay histamine breakdown, potentially leading to an increase in histamine levels over time. On the other hand, ingredients such as rice, saffron, and certain kinds of vegetables commonly used in seafood paella, have not been linked to high histamine levels or histamine release. These components should therefore not significantly contribute to histamine accumulation if consumed in normal quantities. In summary, while seafood Paella can contribute to increased histamine levels due to the nature of some ingredients like fish and tomatoes, the effect can vary considerably based on the freshness of the ingredients and individual sensitivity levels. References: 1. Greenberg, J. A. (2021). Fish and Shellfish. In Histamine toxicity. Harvard University Press. Note: This product has not been researched well enough to publish any detailed information, our team is working hard on this. Data will be available soon.