Sushi Platter Histamine Information

Eating sushi platters may potentially influence histamine levels in the body depending on the variety of ingredients used in the preparation. Raw fish, a common ingredient in sushi, has high histamine content when improperly stored or when it is not fresh, which can lead to scombroid poisoning, often mistaken for an allergic reaction to fish (1). Further, some types of sushi may also include tomatoes in different forms, which are known to have high histamine content (2). As for other commonly used ingredients in a sushi platter, such as rice, most type of seaweed (nori), and avocados, there is currently insufficient research available to confirm or deny their direct impact on histamine content in the body. However, certain components of a sushi meal can activate the release of histamine. For instance, soy sauce, often used as a condiment, contains fermented soybeans, wheat, and other ingredients that are high in glutamate, a known histamine liberator (3). Additionally, wasabi and pickled ginger, traditional accompaniments to sushi, contain vinegar, which also has a high histamine content (2). It is also important to consider that some food products, while not rich in histamine themselves, delay the breakdown of histamine in the body. Alcohol, often enjoyed with a sushi meal, such as sake or beer, is one such example (4). However, it's worth noting that typical Japanese green tea served with sushi can help in the reduction of the histamine levels due to its natural bioactive compounds such as Epigallocatechin Gallate (5). In sum, although an array of factors can cause fluctuations in histamine levels when consuming a sushi platter, it predominantly depends on individual ingredients and their preparation methods. 1. Morrow, J.D., Margolies, G.R., Rowland, J. et al. (1991). Evidence that histamine is the causative toxin of scombroid-fish poisoning. N Engl J Med 324, 716–720. 2. Maintz, L. and Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185–1196. 3. Jay, J.M. (1982). Histamine in food: a review. Journal of Food Protection, 45(9), 828-833. 4. Kuefner, M.A., Schwelberger, H.G., Weidenhiller, M., Hahn, E.G., Raithel, M. (2004). Both catabolic pathways of histamine via histamine-N-methyltransferase and diamine oxidase are diminished in the colonic mucosa of patients with food allergy. Inflammation Research, volume 53, pages S31–S32(2004). 5. Matsuo, Y., Yokoyama, S., Sato, M., Osato, S. (2003). Inhibitory effects of epigallocatechin gallate on the activity of histidine decarboxylase from gram-negative bacteria. Jpn J Pharmacol. 91 (1), 30–33.