Soutzoukakia Histamine Information

Soutzoukakia is a delicacy originating from Greece that predominantly consists of beef or lamb, garlic, bread, egg, cumin, oregano, and red wine. This dish is oftentimes served with rice or mashed potatoes. To understand the impact of soutzoukakia on histamine levels, it may be more beneficial to examine its ingredients individually since direct research on the dish itself in regard to histamine levels is currently limited. Certain types of meats poorly stored or left uncooked can potentially have high histamine content. Additionally, red wines are also known to contain high levels of histamine. The fermentation process can lead to an increase in histamine levels and as soutzoukakia uses red wine in its preparation, this could contribute to elevated histamine levels in the dish. However, this greatly depends on the quality and preparation method of both the meat and the wine(1). On the other hand, spices like cumin and oregano used in the preparation of soutzoukakia are not associated with high levels of histamine or as histamine liberators. As with most dishes, fresh ingredients will generally have a lower histamine content compared to processed or poorly stored ingredients (2). In summary, the impact of soutzoukakia on histamine levels can potentially be higher, particularly due to its use of certain types of meats and red wine. Until a thorough, targeted research study on this specific dish is conducted, these are the most educated observations that can be made based on the ingredients used in its preparation. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Taylor, S.L., Hefle, S.L., Fasano, A., & Raiten, D.J. (2004). Components of an allergen avoidance diet: Food labeling, procuring allergen-free food, and preparation of allergen-free meals. Journal of allergy and clinical immunology, 113 (6), S269-S273.