Veal Histamine Information

Veal, just like any other meat, doesn't inherently contain histamine, but it can develop histamine if poorly stored or if it's aged. Therefore, fresh, properly stored veal should not significantly raise histamine levels. However, smoked or processed veal products may contribute to an increase in histamine levels due to the processing methods (1). As per the literature, some of the ingredients in veal dishes may have various effects on histamine levels. Tomatoes for instance, have a high histamine content and are often used in veal dishes, which could potentially increase the histamine levels in an individual (2). On the other hand, papaya and pineapple are used in some veal dishes as tenderisers. These fruits are known to contain enzymes (papain and bromelain respectively) that can slow down the breakdown of histamines in the body, thus potentially leading to increased histamine levels over time (3). When considering histamine liberators, certain seasonings and accompaniments often served with veal, such as mushrooms and citrus fruits, can prompt the release of more histamine in the body. This means that even if the veal itself does not contain high levels of histamine, these accompaniments could still exacerbate histamine-related symptoms (4). As for foods or products that can lower histamine levels, they don't typically align with a traditional veal dish menu, like fresh fruits in the apple and mango family, green, leafy vegetables, and high-grade omega 3 fish oil products (5). If incorporated, these could potentially aid in reducing the histamine levels in the body. However, it's important to note that there's a lack of direct, concrete research focusing specifically on the impact of veal consumption on histamine levels. Therefore, these statements should be taken as possible, not definite. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Hammer, H. F., & Hammer, J. (2012). Delayed presentation of histamine intolerance. Canadian Journal of Gastroenterology, 26(9), 635-636. 3. Yacoub, M. R., Ramirez, G. A., Yacoub, S., Harden, L. M., & Musher, D. M. (2020). Gastrointestinal involvement in mast cell activation disorders. Biomolecules, 10(8), 1151. 4. Sattler, J., Häfner, D., Klotter, H. J., Lorenz, W., & Wagner, P. K. (1988). Food-induced histaminosis as an epidemiological problem: plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO). Agents and actions, 23(3-4), 361-365. 5. Laura Maintz, Natalija Novak, Histamine and histamine intolerance, The American Journal of Clinical Nutrition, Volume 85, Issue 5, May 2007, Pages 1185–1196, https://doi.org/10.1093/ajcn/85.5.1185