Sirloin Steak Histamine Information

Sirloin steak, a popular choice of red meat among many consumers, offers a rich source of protein. But when considering its relationship with histamine, little research is available to pinpoint its exact effect, therefore, the potential impact of eating sirloin steak on histamine levels cannot be definitively ascertained at this time. However, employing general knowledge about red meat in the histamine context can provide some nuances. Red meats, not being aged, pickled, or preserved, do not generally fall under high histamine foods, thus implying that fresh sirloin steak could be well-tolerated by individuals sensitive to histamine (1). However, if the steak has been stored for an extended period or is leftover meat, histamine formation could potentially increase due to bacterial action (2). Moreover, red meat including sirloin steak, is typically cooked with seasonings and sauces that might contribute to histamine content. Worcestershire, soy, ketchup or any other sauce applied on the steak that contain vinegar or tomatoes, together with additives and preservatives, could potentially heighten histamine reaction as these are noted as high histamine products (3). While abundantly clear research associated with sirloin steak's specific effect on histamine levels is presently elusive, wise consumption, preparation, and cooking methodologies could be beneficial for those with histamine intolerances or sensitivities. This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon. (1) Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. (2) Schink, M., Konturek, P. C., Tietz, E., Dieterich, W., Pinzer, T. C., Wirtz, S., ... & Zopf, Y. (2018). Microbial patterns in patients with histamine intolerance. Journal of physiology and pharmacology: an official journal of the Polish Physiological Society, 69(3). (3) Reese, I., Ballmer-Weber, B., Beyer, K., Fuchs, T., Kleine-Tebbe, J., Klimek, L., ... & Worm, M. (2017). German guideline for the management of adverse reactions to ingested histamine. Allergo Journal International, 26(2), 72.