Unagi (Freshwater Eel) Histamine Information

Unagi, or freshwater eel, is a popular food product in various Asian cuisines, particularly in Japan. When it comes to its impact on histamine levels, there isn't substantial research specifically addressing Unagi. However, by analyzing its nature and components, it's possible to draw some conclusions. Unagi, like other fish species, is subject to histamine formation during improper storage or handling. The presence of bacteria stemming from poor storage can lead to the conversion of the amino acid histidine, present in eels, to histamine. This process is more common in fish and seafood, placing Unagi in a susceptible category for high histamine content, significantly in smoked, fermented, or badly preserved contexts. Fresh and promptly cooked Unagi is less likely to pose such a problem. Moreover, Unagi is often consumed as part of a larger dish or meal, which might contain other ingredients that are either high in histamine or serve as histamine liberators. For instance, sushi, a common dish featuring Unagi, typically involves vinegar (high histamine) in rice preparation and soy sauce (histamine liberator) for dipping. On the other hand, there's no valid research showing that Unagi has the ability to lower histamine levels. The possibility of any food product reducing histamine levels is presently uncertain. Certain elements like quercetin, found in many fruits, vegetables, and black tea, are known to help inhibit histamine release from histamine-storing cells. In conclusion, while Unagi itself doesn't intrinsically contain high histamine, improper storage and potential combination with high histamine or histamine releasing foods could pose an issue for individuals with histamine intolerance. Ensuring fresh quality Unagi and being cautious about what it's consumed with can help mitigate potential histamine-related effects. References: 1. Silla Santos, M.H. (1996). Biogenic Amines: Their Importance in Foods. International Journal of Food Microbiology, 29, 213-231. 2. Maintz, Laura and Novak, Natalija. (2007). Histamine and Histamine Intolerance. The American Journal of Clinical Nutrition, 85, 1185-1196. 3. Yoshikawa, T., Nakazawa, Y., Ootani, S., & Leurs, R. (2000). Histamine and Flavonoids. In Walden & Y (Eds.), Histamine and Histamine Antagonists (pp. 73-95). Springer.