Turkey Histamine Information

The consumption of turkey, as any other foods, impacts the histamine levels in the body contingent upon its method of preparation and storage. Properly cooked and freshly consumed turkey would not usually have a significant impact on histamine levels. However, if turkey is stored improperly or consumed long after it was cooked, it could lead to higher histamine levels. This is because bacteria can convert the histidine in muscle meats into histamine during storage or aging. In traditional processing, cold cuts and other deli meats (including turkey) are prepared using a process that encourages bacterial fermentation. This increases the histamine levels in the finished product. Turkey, on its own, is not listed among histamine-rich foods or as a histamine liberator. However, dishes prepared with sauces, spices, or other ingredients that are high in histamine or promote the release of histamine may certainly affect histamine levels. Furthermore, commercially prepared turkey products such as sausages or cold cuts might contain additives, preservatives, or other ingredients, which could be histamine-rich or trigger the release of histamine. Moreover, there is evidence that some foods high in omega-3 fatty acids can reduce histamine production in the body. Turkey is a source of omega-3 fatty acids, however, it is not as rich in omega-3 as other poultry like chicken. In conclusion, to manage histamine levels while consuming turkey, ensure it is fresh, properly cooked and stored, and avoid combining it with histamine-rich ingredients or those that stimulate histamine release. Please note, every individual's tolerance to histamine can differ. Personal experiences with turkey or any other foods may vary depending on one's overall diet, health condition, and even genetic factors. Reference: Fenech, A., & Rock, E. (2021). Foods High in Histamines & Other Amines. MedlinePlus. Extracted from https://medlineplus.gov/genetics/condition/histamine-intolerance/ on 2/09/2021 Vetvicka, V., & Vetvickova, J. (2014). Immune-enhancing effects of Maitake (Grifola frondosa) and Shiitake (Lentinula edodes) extracts. Ann Transl Med. https://doi.org/10.3978/j.issn.2305-5839.2014.02.05