Turkey Legs Histamine Information

Turkey legs, similar to other poultry products, are generally low in histamine content. They are typically safe for consumption even by individuals with sensitivities to histamine, as the inherent levels of histamine in turkey meat are not significantly high. However, it's important to consider how the turkey legs are prepared and what other ingredients are incorporated into the recipe. For example, if the turkey legs are seasoned with vinegar-based sauces, smoked, or served with aged cheeses or tomato-based products, like ketchup, it could increase the histamine level in the meal, since these foods are high in histamine. Furthermore, if the turkey legs are paired with foods known as "histamine liberators", such as certain types of fruits (e.g., citrus fruits or pineapples), or used in dishes containing mushrooms, these ingredients may promote release of histamine by the body, thereby raising the histamine level in the body even if these foods themselves do not contain high levels of histamine. Lastly, how the meat is stored and aged can impact the histamine levels. The longer meat is aged or left at room temperature, the higher the histamine levels, even in foods that are typically low in histamine. Thus, fresh turkey legs would likely have lower histamine levels than non-fresh. On the other hand, there are ingredients that can lower the histamine levels in the body. Green and black tea, despite delaying the breakdown of histamine, have been found to exert antihistamine effects. So, the impact of consuming turkey legs on histamine levels could be moderated if served with these types of tea. In conclusion, the impact of turkey legs on histamine levels depends largely on the method of preparation, serving suggestions, and storage conditions. References: 1. Maintz, L., Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85(5),1185–1196. 2. Wantke, F., Götz, M., & Jarisch, R. (1993). The red wine provocation test: intolerance to histamine as a model for food intolerance. Allergy Proceedings, 14(1), 23–27. 3. Kuefner, M. A., Schwelberger, H. G., Weidenhiller, M., Hahn, E. G., & Raithel, M. (2004). Both catabolic pathways of histamine via histamine-N-methyltransferase and diamine oxidase are diminished in the colonic mucosa of patients with food allergy. Inflammation Research, 53(Supplement 2), S31–S32. 4. Joneja, J. M. V. (2020). The Health Professional’s Guide to Food Allergies and Intolerances. Academy of Nutrition and Dietetics. 5. Komericki, P., Klein, G., Reider, N., Hawranek, T., Strimitzer, T., Lang, R., ... & Aberer, W. (2011). Histamine intolerance: lack of reproducibility of single symptoms by oral provocation with histamine: a randomised, double-blind, placebo-controlled cross-over study. Wiener klinische Wochenschrift, 123(1-2), 15-20.