Zambian Peanut Stew Histamine Information

Zambian Peanut Stew, a traditional African dish, typically contains a blend of ingredients such as peanuts, oil, onions, tomatoes, spinach, and a variety of optional meat products. These ingredients have diverse relationships with histamine levels in the body. Peanuts, for instance, do not fall under the category of foods renowned to have high histamine content, be histamine liberators, or hinder histamine breakdown. However, they are known to have the potential to elicit an allergic response in some individuals, which could involve a histamine reaction but is not universally relevant (1). In contrast, onions have been found to possess strong antihistamine properties, with the ability to lower histamine levels via quercetin, a powerful antioxidant and natural antihistamine they contain (2). Tomatoes, another constituent of the stew, is classified among foods with high histamine content and could thus elevate histamine levels upon consumption (3). In cases where meat is included in the stew, depending on the type and preparation method, this may impact histamine levels differently. Freshly cooked meat products have lower histamine content compared to stored and processed versions like smoked or canned variants, which contain higher histamine levels (4). The Zambian Peanut Stew's overall impact on histamine levels would, therefore, appear to depend on the individual's specific histamine tolerance, the type and preparation of the meat used, and the proportion of ingredients such as tomatoes in the recipe. However, it's important to note that the potential impact of Zambian Peanut Stew on histamine levels is based on the food components' general characteristics. Further investigation is required to understand this dish's specific impact on histamine levels, as this particular product has not been researched well enough to publish concrete information. References: 1. Mittag, D., et al. (2004). Immunoglobulin E antibodies of peanut-allergic patients predominantly recognize Ara h 2 and Ara h 6. 2. Shaik, Y. B., et al. (2006). Role of quercetin (a natural herbal compound) in allergy and inflammation. 3. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. 4. Schink, M., et al. (2018). Histamine in fermented foods and alcoholic beverages: A review on levels and factors influencing the exposure of the German population.