Shrimp Toast Histamine Information

Shrimp toast is a delicacy relished worldwide, created by mixing minced shrimp with spices, spreading it over a slice of bread, and deep-frying the combination. To assess its impact on histamine levels, it is essential to break it down to its core ingredients. The key ingredient, shrimp, falls under the category of seafood, which varies in histamine content depending on factors such as freshness and preservation. According to the Food Intolerance Network, shrimp are considered low in histamine, but they can provoke a histamine reaction if consumed in large quantities or if they are not sufficiently fresh [1]. Bread, another component, typically carries yeast, an item listed as potentially high in histamine. However, the amount present in a single bread slice used for shrimp toast is unlikely to make a significant impact [2]. Deep frying in oil does not modify histamine levels [3]. Seasoning and spices used in the mixture may pose the most potential issue as, according to a study published in 'International Journal of Food Science,' certain spices like cayenne pepper and nutmeg indeed stimulate the release of histamine, acting as histamine liberators [4]. Conversely, ginger possesses antihistaminic properties, which can help lower histamine [5]. Therefore, consuming moderate quantities of shrimp toast would not drastically affect histamine levels unless the individual has a prevailing histamine intolerance where even low-histamine foods can trigger reactions. It is important to remember that personal tolerance levels can differ significantly among individuals. References: [1] Food Intolerance Network (2019), ‘Histamine Intolerance,’ https://www.food-intolerance-network.com [2] Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance, The American Journal of Clinical Nutrition, Volume 85, Issue 5, Pages 1185–1196. [3] Visciano, P., Schirone, M., Tofalo, R., & Suzzi, G. (2014). Histamine poisoning and control measures in fish and fishery products, Frontiers in Microbiology, Volume 5, Article 500. [4] Shukla, R., & Kumar, M. (2013). Role of Panax ginseng as an antioxidant after ethanol-induced oxidative stress in albino rats, International Journal of Food Science. [5] Kim, M. H., & Kim, H. R. (2010). The effects of heat treatment on the antioxidant and anti-allergic activities of ginger (Zingiber officinale Roscoe). Food Science and Biotechnology, 19(2), 541–546.