Tuna Histamine Information

Consuming tuna, like other fish products, can potentially elevate histamine levels in the body. This is particularly true for canned or processed varieties of tuna; as improper storage or delayed processing can allow naturally present bacteria to convert histidine in the fish to histamine, leading to "scombroid poisoning", a form of histamine toxicity. Additionally, smoked fish are known to possess higher histamine content, this may similarly apply to smoked varieties of tuna (1). However, not all tuna products equally contribute to raised histamine levels. Fresh, properly stored and handled tuna might offer a safer option. But, it is noteworthy that histamine once formed in fish cannot be eliminated by freezing, cooking or canning (2). In terms of histamine liberation, foods don't generally liberate histamine within the body, but rather in the food itself. For instance, fermented foods have high histamine levels because the fermentation process liberates histamine. The presence of certain additives in canned tuna or processed versions may also promote histamine release in these products. Looking at substances that inhibit histamine metabolism or increase its release, elements like alcohol found in red wine, or green and black tea present in some tuna marinades might further contribute to the overall histamine impact of a tuna-based meal. While finding foods that lower histamine levels is challenging, some components in food, such as quercetin found in apples and onions, have been suggested to inhibit the release of histamine from certain cells (3). Theoretically, incorporating such foods into a diet may help mitigate the histamine implications from consuming tuna, but there has yet to be extensive research confirming this. References: 1. Hungerford, J. M. (2010), 'Scombroid poisoning: a review', Toxicon, 56(2), 231-243. 2. FDA (2011), Fish and Fishery Products Hazards and Controls Guidance. 3. Weng Z, Zhang B, Asadi S, Sismanopoulos N, Butcher A, Fu X, Katsarou-Katsari A, Antoniou C, Theoharides TC. (2012), 'Quercetin is more effective than cromolyn in blocking human mast cell cytokine release and inhibits contact dermatitis and photosensitivity in humans', PloS one, 7(3), e33805.