Seafood Stew Histamine Information

Seafood stew, owing to its ingredients, has the potential to significantly affect histamine levels. Certain types of seafood such as shellfish, mussels, and squid enlisted in the ingredients are known histamine liberators, in spite of not containing histamine themselves, they stimulate its release in the body. Therefore, ingestion of a seafood stew might escalate histamine activity in the body, possibly resulting in elevated histamine symptoms for individuals with histamine intolerance. Moreover, specific fish used in the stew might also impact histamine levels. For example, canned fish is recognized as a high histamine-containing food, resulting in an uptick in one's histamine levels post-consumption. On the contrary, fish that are not canned or heavily processed might contain less histamine. Tomatoes, broadly incorporated in seafood stews, are also histamine-rich and could therefore raise the histamine levels in the body. The salami and the hard cheeses that might accompany these stews have their unique impact as they contain large amounts of histamine. Despite many ingredients contributing to a rise in histamine, certain protective elements may be part of the recipe. Ingredients such as fresh vegetables, fresh herbs (except for tomatoes and spinach), whole grains, fresh meat, egg, butter, and pure oils do not influence histamine levels considerably. Nonetheless, the specifics of how significantly a seafood stew would influence histamine levels are highly variable and dependent on the exact ingredients used in the preparation. Ultimately, individuals with concerns regarding histamine should be cautious about the types of seafood and other ingredients incorporated into their stews. References: 1. Histamine intolerance. (n.d.). American Nutrition Association. https://americannutritionassociation.org/our-mission/histamine-intolerance 2. Histamine and histamine intolerance. (2007). The American Journal of Clinical Nutrition, 85(5), 1185-1196. https://doi.org/10.1093/ajcn/85.5.1185 3. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. https://academic.oup.com/ajcn/article/85/5/1185/4633007