Korean Barbecue Sauce Histamine Information

Korean Barbecue Sauce, a staple in Korean cuisine, comprised of various ingredients such as soy sauce, garlic, sugar, fruit puree, and spices, can have varied effects on histamine levels due to the individual components. Emphasizing the 'Soy Sauce' content, which is a fermented food, it is crucial to mention that fermentation is known to increase histamine content, leading to a potential surge in histamine levels (1). Similarly, 'Garlic,' while not a direct source of histamine, can potentially delay histamine breakdown based on various anecdotal reports. Contrarily, 'Sugar,' another key ingredient, doesn't directly impact histamine levels but being a simple carbohydrate, might trigger a release of histamine when consumed in large amounts (2). Various fruit purees (such as pear or apple) might be used in the sauce, which are low in histamine (3), but in some individuals, they could act as histamine liberators. So, the overall impact of Korean Barbecue Sauce on histamine levels might be influenced significantly by these ingredients. However, individual responses vary considerably depending on one's sensitivity or tolerance towards these ingredients. This information should be used as a general guideline as the product has not been researched well enough to publish specific information on Korean Barbecue Sauce's direct impact on histamine levels. Our team is working hard on filling this knowledge gap, and data will be available soon. [References] 1. Maintz L, Novak N. “Histamine and histamine intolerance”. The American Journal of Clinical Nutrition, Volume 85, Issue 5, May 2007, Pages 1185–1196. 2. “Monosaccharide-induced lipogenesis regulates the human hepatic sex hormone–binding globulin gene” J. Clin. Invest. 117:3979–3987 (2007). 3. Schnedl WJ, Lackner S, Enko D, Schenk M, Mangge H, Forster F. "Non-celiac gluten sensitivity: people without celiac disease avoiding gluten—is it due to histamine intolerance?". Inflamm Res. 2018; 67(4): 279-284. doi:10.1007/s00011-018-1106-z.