Yakitori Histamine Information

Yakitori, a traditional Japanese dish that primarily consists of skewered and grilled chicken, has no direct research documenting its effect on histamine levels. However, by analyzing its main ingredients, we can infer certain implications. Histamine is primarily found in products undergoing fermentation or maturation processes, such as certain types of cheeses, wine, processed, smoked or fermented meats, and certain types of fish. As chicken in yakitori is freshly prepared and grilled, rather than processed or fermented, it is generally considered low in histamine. Similarly, the primary seasoning used, like soy sauce, albeit fermented, is used sparingly and does not significantly contribute to histamine levels. However, Yakitori often includes ingredients such as mushrooms and certain spices that could act as histamine liberators, potentially promoting the release of histamine in the body. While in vertebrate seafood such as mussels and squids are considered histamine liberators, they are not a standard component of Yakitori and thus do not pose a concern here. Certain variants of yakitori use green onions, which have not been reported to influence histamine levels. Additionally, the charcoal-grilling process that commonly characterizes yakitori preparation does not increase histamine content nor trigger its release. Therefore, as per current available data, the consumption of yakitori can be considered to have a minimal impact on histamine levels for most individuals. However, people with histamine intolerance need to consider individual ingredient tolerance while consuming the dish. Sources: [1] Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. [2] Vlieg-Boerstra, B. J., van der Heide, S., Oude Elberink, J. N., Kluin-Nelemans, J. C., & Dubois, A. E. (2005). Mastocytosis and adverse reactions to biogenic amines and histamine-releasing foods: what is the evidence?. Nederlands tijdschrift voor geneeskunde, 149(28), 1565-1569. [3] Reese, I., Ballmer-Weber, B., Beyer, K., Fuchs, T., Kleine-Tebbe, J., Klimek, L., ... & Werfel, T. (2017). German guideline for the management of adverse reactions to ingested histamine: Guideline of the German Society for Allergology and Clinical Immunology (DGAKI), the German Society for Pediatric Allergology and Environmental Medicine (GPA), the German Association of Allergologists (AeDA), and the Swiss Society for Allergology and Immunology (SGAI). Allergo journal international, 26(2), 72.