Snails Histamine Information

Consumption of snails can have an impact on histamine levels in the body. Snails, being a variety of invertebrate seafood, is found to be a potential histamine liberator. Histamine liberators do not have histamine content themselves, but they can stimulate the release of histamine in the body, which can lead to an exaggerated histamine response for those with a tendency towards histamine intolerance. A significant reason for snails potentially triggering histamine release may be tied with their method of preparation and consumption. Snails are typically served cooked or processed, often with additives or preserved in brine or vinegar. Vinegar and certain additives have been identified as histamine liberating. Therefore, the overall meal may trigger a histamine response, even if snails themselves might not inherently be high in histamine. However, the field of research on snails and histamine levels is still developing. Consequently, it's difficult to conclusively identify snails as a high histamine food or histamine liberating food based on the currently available literature. Some of the ingredients typically used along with snails, like tomatoes and certain types of cheese, which are included in this discussion, are among the high-histamine foods. Mushrooms, a common ingredient in some snail dishes, are potential histamine liberators. Therefore, the overall impact on histamine levels when snails are part of a meal could be heightened. In contrast, it's important to highlight there are certain food groups and substances that can lower histamine or inhibit its release. These foods include fresh meat, cooked egg yolk, zucchini, leafy greens, and many more. Therefore, involving these in the dietary plan could provide a balancing effect on histamine levels. In summary, while snails themselves might not have direct histamine content, they could be associated with the release of histamine in the body, particularly when consumed with ingredients high in histamine or those that liberate histamine. This is an ongoing research area, and definitive conclusions may emerge as our understanding of these relationships improves. References: - Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. - Groetch, M., & Nowak-Wegrzyn, A. (2018). Practical approach to nutrition and dietary intervention in pediatric food allergy. Pediatrics, 141(1). - Traidl-Hoffmann, Claudia, et al. (2009). Food Allergy and Atopic Dermatitis: How Are They Connected? Current Allergy and Asthma Reports 9.4 - Pali-Schöll, I., et al. (2019). Nutrition in population health: Histamine intolerance. - Sattler, J., Häfner, D., Klotter, H. J., Lorenz, W., & Wagner, P. K. (1988). Food-induced histaminosis as an epidemiological problem: plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO). Agents and actions, 23(3-4), 361-365.