Udon Soup Histamine Information

Udon soup, a traditional Japanese dish, consists primarily of udon noodles, broth, and potentially a variety of ingredients like vegetables, tofu, or meat. Evaluating its impact on histamine levels necessitates a separate examination of each ingredient. Starting with the udon noodles, these are typically made from wheat flour, salt, and water. None of these ingredients are noted for significantly influencing histamine levels, either positively or negatively. The broth in udon soup is often based on katsuobushi (dried, fermented, and smoked skipjack tuna) dashi, mixed with soy sauce and mirin. Fish, especially fermented or smoked, is often associated with high histamine content, however, it isn't clear from the literature whether this specific form of tuna substantially impacts histamine levels. Soy sauce, on the other hand, is fermented which potentially makes it a higher histamine product. Mirin, a type of rice wine, could also raise histamine levels due to its alcohol component, though its influence comparatively may be minor due to its low concentration in the broth. Other standard ingredients used in Udon soup do not appear to notably impact histamine levels based on available data. Examples include scallions (green onions), which are not on any common list of high-histamine or histamine-liberator foods. Nori (seaweed), another common topping, also doesn't typically feature on such lists. Variations of Udon soup recipes may include ingredients like mushrooms, which are known to elevate histamine levels, or meat such as pork or chicken, which generally are safe unless they are leftover or not fresh. Overall, it may be concluded that while some components of Udon soup might contribute to increase histamine levels, its impact largely depends on the specific ingredients used and their freshness. Those with histamine intolerance should approach Udon soup with caution and may wish to customise the ingredients to meet their dietary needs. This product has not been researched well enough to publish any specific information on its impact on histamine levels as a whole. Our team is working hard on this. Data will be available soon. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. O. E. Tsiloyiannis, V., & N. Alexopoulos, K. (2012). The role of histamine in the micro-organism load of fish meat: A review. Journal of FisheriesSciences. com, 6(3), 288. 3. Tran, A. (2011). Measuring Histamine Levels in Soy Sauce (Doctoral dissertation). 4. ENNIS M., LOBEL S. HISTAMINE RELEASE BY ALCOHOL IN MAN. Int Arch Allergy Appl Immunol. 1968;34(4):362-378. 5. Steinbrecher, I., & Jarisch, R. (2005). Histamine intolerance. Dialogues in clinical neuroscience, 7(1), 31.