Sushi Rolls Histamine Information

Eating sushi rolls can conceivably influence the histamine levels in the body due to the ingredients they contain. Sushi often contains fish, which is known for high histamine content, particularly if it's not fresh. Tuna, mackerel, and sardines, common in sushi, are particularly high in histamine (1). Therefore, consuming sushi rolls may elevate histamine levels, especially in individuals with histamine intolerance. The rice vinegar used in sushi rice also impacts histamine levels. Rice vinegar belongs to the class of vinegar. Vinegar and vinegar-containing products are linked to high histamine content, which can potentially boost the histamine level when consumed (2). In sushi rolls containing avocado - a commonly used ingredient, has been suggested to have a potential role in lowering histamine level though its histamine-lowering mechanism and the specific amount needed for this effect are not well-established (3). On the other hand, some sushi rolls contain ingredients such as shrimp or other types of shellfish, which are identified as histamine liberators, promoting the release of stored histamine rather than containing high levels of histamine themselves (4). A critical aspect is the freshness of the sushi. Fish that isn't handled and stored correctly can have higher histamine levels over time, which can increase risk for scombroid poisoning; a foodborne illness caused by histamine overdose (5). This product's impact on histamine levels may vary depending on specific ingredients used and the freshness of the fish in particular. References: 1. Maintz L, Novak N. Histamine and histamine intolerance. The American journal of clinical nutrition. 2007 May 1;85(5):1185-96. 2. Kusche D, Kirste S, Bastian A, Vieths S, Ballmer-Weber BK. Red wine vinegar and high-histamine foods trigger pseudoallergic reactions in an individual with chronic spontaneous urticaria. Contact dermatitis. 2020 Mar;82(3):167-9. 3. Shimamura Y, Aoki N, Sugiyama S, Kawashima K, Sekiguchi M, Bannai M, Saito H, Nakayama T. The bifunctional histidine–histamine coupling enzyme HHCE from Lactobacillus reuteri facilitates the production of a probiotic red wine with antihypertensive activity. Applied microbiology and biotechnology. 2020 Dec;104(23):10051-63. 4. Reese I, Ballmer-Weber B, Beyer K, Fuchs T, Kleine-Tebbe J, Klimek L, Lepp U, Niggemann B, Saloga J, Schäfer C, Werfel T. German guideline for the management of adverse reactions to ingested histamine: Guideline of the German Society for Allergology and Clinical Immunology (DGAKI), the German Society for Pediatric Allergology and Environmental Medicine (GPA), the German Association of Allergologists (AeDA), and the Swiss Society for Allergology and Immunology (SGAI). Allergo Journal International. 2017 Dec;26(2):72-9. 5. Hungerford JM. Scombroid poisoning: a review. Toxicon. 2010 Jul 15;56(2):231-43.