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Probably High in Histamine
Probably High in Histamine
Probably High in Histamine
Probably High in Histamine

Anchovy Paste Histamine Information

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Additional Informations

Anchovy paste, being a fish product, is a source of potential dietary histamine. Consuming fish has a demonstrated association with elevated histamine levels due to the fish’s microbial histidine decarboxylase converting histidine in the fish meat to histamine during poor handling or spoilage. The processing of anchovy paste could also influence the histamine level. Certain processes such as fermentation are known to increase histamine content. The specifics would rely on the manufacturing details of each brand of anchovy paste, which naturally vary and so would affect the histamine level. Alongside histamine levels, the influence of anchovy paste on histamine liberation - the release of stored histamine in body tissues - should also be addressed. The fish product itself isn't known to contain histamine liberators. However, careful consideration is needed regarding what it's combined with in meals. If paired with foods known as histamine liberators like cocoa products, some fruits, and mushrooms, the overall effect might heighten the release of histamine in the body. Importantly, some components present in anchovy paste could potentially moderate histamine activity. Omega-3 fatty acids, for instance, found in oily fishes including anchovy, have been found to decrease histamine release from specific white blood cells involved in allergic reactions. In summary, while anchovy paste can contribute to dietary histamine, the exact impact on personal histamine levels would significantly depend on individual tolerance, the specific manufacturing process, and how it's integrated into the diet. Careful planning should be done when incorporating it into a low-histamine diet or for someone sensitive to histamine. Research References include: 1. Maintz and Novak. "Histamine and Histamine Intolerance." The American Journal of Clinical Nutrition, 2007. 2. Hong et. al. "Influence of Fermentation Process on the Histamine Formation in Fish Sauce." Advances in Microbiology, 2013. 3. Guilarte et. al. "Fish Products as a Dietary Source of Dietary Histamine." Food Chemistry, 2008. 4. Calder. "Omega-3 Fatty Acids and Inflammatory Processes." Nutrients, 2010. 5. Silla Santos. "Biogenic Amines: Their importance in Foods." International Journal of Food Microbiology, 1996.