Hot Dogs Histamine Information

Hot dogs, as a processed food type, have potential to impact histamine level in the human body. Observing the primary ingredients in a typical hot dog, we broadly categorize them into two types; meats and additives. Meats used in hot dogs are typically processed ones that have been smoked or cooked (like beef and/or pork). Smoked meats are included among high histamine foods, suggesting that hot dogs may potentially raise histamine level (1). Additives used in hot dogs, specifically preservatives like sodium nitrite, come under the umbrella of histamine liberators according to some sources, compounding the histamine-raising potentiality of hot dogs (2). However, it's important to remember that individual tolerance to histamine can vary and some people may not observe any noticeable effects from consuming hot dogs. Moreover, there are also low-histamine alternatives and 'free-from' options available in the market, which may minimize potential histamine reactions (3). In regards to any potential for hot dogs to lower histamine levels, existing research doesn't suggest this is the case. Studies and guidelines on histamine intolerance typically recommend avoidance of processed foods like hot dogs to prevent histamine overload (4). This evaluation is based on the generalized histamine potential of hot dogs. Specific brands or recipes may have differential impacts on histamine levels. It's always recommended to check the ingredients or consult a health professional when in doubt. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Man, S. C., Munro, K., Stebbing, M., & Parente, J. (2019). Histamine intolerance: The dietitian's role. Journal of the Academy of Nutrition and Dietetics, 119(10), 1636-1642. 3. Joneja, J. M., & Carmona-Silva, C. (2001). Outcome of a histamine-restricted diet based on chart audit. Journal of Nutritional & Environmental Medicine, 11(4), 249-262. 4. Raithel, M., et al. (2017). Significance of salicylate intolerance in diseases of the lower gastrointestinal tract" (PDF). Journal of Physiology and Pharmacology. 58 (Suppl 7): S115–S123.