Smoked Salmon Histamine Information

Smoked salmon, like other smoked and fermented fish, is generally considered high in histamine content. Histamine is a substance produced naturally in many foods as part of the bacterial decay process during fermentation or aging, and it can accumulate in higher levels in food products like smoked salmon as a part of the smoking process. This can potentially lead to symptoms such as flushing, headache, and digestive discomfort in individuals who are histamine intolerant. Manufacturing process can also impact the histamine level in smoked salmon. Cold-smoked salmon is generally smoked at a low temperature for several days, which potentially allows more time for bacterial histamine production. Hot-smoked salmon is cooked at higher temperatures, which can limit bacteria growth and hence, histamine production may be lesser in comparison. However, heat doesn't neutralize preexisting histamine. Processed fish products, including cold smoked salmon, can serve as a potent histamine liberator, meaning that they don't necessarily contain high histamine themselves, but upon consumption, they can stimulate the body to release histamine from its own cells. At the same time, it's important to note that reactions to histamine can be variable and may depend on individual tolerance levels. Some individuals may consume smoked salmon without experiencing any adverse effects, while others, particularly those with histamine intolerance, may react strongly. Research into the histamine-lowering potential of smoked salmon or its ingredients is still relatively limited, and concrete information from scientific studies is currently sparse. Therefore, this product has not been researched well enough to publish any further or specific informations, our team is working hard on this, and data will be available soon. References: - Maintz, Laura, and Natalija Novak. “Histamine and Histamine Intolerance.” The American journal of clinical nutrition, vol. 85, No. 5, 2007, pp. 1185–1196. - Kashanian, Ameneh. "Histamine in food: is fermented food health risk or benefit?" Iran. J. Allergy Asthma Immunol, vol.10, No. 2, 2011, pp. 123-134. Note: As histamine can't be removed from food by cooking or freezing, utmost care should be taken with its intake in susceptible individuals. Granite or marble stored foods are reported to contain less histamine than plastic or metallic stored counterparts, so storing and packaging can also be relevant if one seeks to minimize histamine intake.