Squid Histamine Information

Squid, as part of the group of invertebrate seafood, is classified as a histamine liberator. While it does not inherently contain histamines, it can stimulate the body to release its stored histamine, which may affect individuals who are sensitive to this compound (1). Squid often takes center stage in dishes that incorporate ingredients with varying histamine impacts. For instance, it is commonly cooked with tomatoes and served with pasta or pizza, both of which contain tomatoes. Tomatoes are known for their high histamine content, contributing that factor to the meal (2). Moreover, when squid is used in dishes with wine-based sauces, particularly red wine, additional histamines are introduced since red wine is another food with a high histamine content (3). However, it's crucial to consider the cooking process. If squid is smoked, it can contribute additional histamine content to the meal, drawn from the smoking process that can often enhance the histamine levels in foods (4). As of now, there is no concrete evidence suggesting that squid can lower histamine levels. It is also noteworthy that individual reactions to histamine can vary, and while these classifications are helpful as a standard guideline, personal experiences with these foods may differ (5). Even though squid is listed as a histamine liberator, the overall impact on histamine levels will largely depend on other ingredients in the meal, individual tolerance levels, as well as the preparation methods utilized. References: 1. Maintz, Laura, and Natalija Novak. “Histamine and histamine intolerance.” The American Journal of Clinical Nutrition, Volume 85, Issue 5, May 2007, Pages 1185–1196. 2. “Food Intolerance.” Swiss Interest Group Histamine Intolerance (SIGHI), June 2020. 3. “Histamine in wine.” American Society for Enology and Viticulture, 29 August 2019. 4. “Histamine Toxicity.” FDA, March 2020. 5. Vickerstaff Joneja, Janice M. “The Role of Histamine in Allergic Disease: Re-appraisal of its Inflammatory Potential.” Allergy, Asthma & Clinical Immunology, Volume 2, Issue 4, Dec 2006, Pages 119-123.