Thai Fish Sauce Histamine Information

Thai Fish Sauce, a popular condiment in Thai cuisine, can have potential implications on histamine levels depending on its ingredients and the method of processing and preservation used. Histamines, naturally occurring substances in many foods, have the potential to induce adverse reactions in certain individuals with intolerance. Thai Fish Sauce is typically made from anchovies, salt, and water, fermented over a period of up to two years. It potentially has a notable histamine content due to the process of fermentation and use of fish, which are known to be high in histamines. It is renowned that fermented and smoked fish products and other seafood raise histamine levels in susceptible individuals, as mentioned in a study by J. Sattler, S. Häfner, V. Klotter, J. Lorenz and U. Wagner (1988). Moreover, over-ripened, fermented, or spoiled foods are where histamine buildup usually occurs due to the action of certain bacteria that convert the amino acid histidine into histamine (Maintz L, Novak N. 2007). That said, the fresher the fish sauce and the better its preservation method, the lower the histamine content it might possess. With regards to histamine liberation, it is seen that certain foods and substances don't contain histamines themselves but can cause the body to release them. However, it is not explicitly noted in existing studies that Thai Fish Sauce or its primary ingredients trigger histamine release. On the other hand, certain foods and substances can reduce or delay the breakdown of histamine in the body. There is no current findings indicating that Thai Fish Sauce or its ingredients exhibit any inhibitive action on histamine metabolism. It is vital to mention that reactions can vary highly between individuals, and while one person might tolerate a food with a high histamine content, another could react strongly. It's Essential for those with a known histamine intolerance to avoid high-histamine foods and potential histamine liberators. They are advised to keep a food diary to help identify any products or ingredients which may cause a reaction, and discuss any concerns with a healthcare professional. References: 1. J. Sattler, S. Häfner, V. Klotter, J. Lorenz and U. Wagner, 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, March 1988, vol. 23, iss. 3-4, pp 361–365. 2. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007;85:1185–96.