Tuna Casserole Histamine Information

Tuna Casserole, a classic dish that comprises ingredients like tuna, noodles, and a creamy sauce, may indeed have effects on the histamine level within the body. The core ingredient, tuna, is known to possess a high histamine content, especially if it is canned or has not been properly stored and cooked. According to the American Academy of Allergy, Asthma, and Immunology, fish such as tuna are known to accumulate bacterial enzymes as they age, and these enzymes can provoke the release of histamine. As a result, consumption of tuna could potentially spike the levels of histamine within the body, which might be harmful to those susceptible to histamine intolerance (American Academy of Allergy, Asthma, and Immunology, n.d.). On the other hand, other ingredients commonly found in Tuna Casserole, such as dairy products used in the creamy sauce, are known to contain bacteria that can help degrade histamine, potentially helping to lower histamine levels. Certain types of cheese, like cheddar, and milk are found to lower histamine levels due to their bacterial content (Maintz & Novak, 2007). However, it's worth mentioning that ingredients like cheese might also have a high histamine content if they are long-ripened. Therefore, it's crucial to consider the particular type and age of cheese used in the preparation of the casserole. Moreover, the use of certain spices and preservatives which may act as histamine liberators or substances that delay the breakdown of histamine can also impact the overall effect of Tuna Casserole on the histamine level. Despite the information presented, the overall impact of Tuna Casserole on the histamine level isn't fully known due to the complex interplay of various ingredients and lack of specific research focusing on this dish specifically. References: 1. American Academy of Allergy, Asthma, and Immunology. (n.d.). Histamine toxicity. www.aaaai.org/conditions-and-treatments/conditions-dictionary/histamine-toxicity 2. Maintz, L. & Novak, N. (2007), Histamine and histamine intolerance, American Journal of Clinical Nutrition, 85(5), 1185–1196. www.ajcn.org/content/85/5/1185.long