Spanish Chorizo Histamine Information

Spanish Chorizo, a sausage that includes the ingredients of pork, paprika, salt, and garlic, has an impact on histamine levels in a consumer's body. It is important to note that Chorizo does not rank high on the list of foods naturally containing histamines. However, it does have certain properties that can potentially affect histamine levels. Being a cured sausage, Chorizo undergoes a fermentation process, which can lead to the production of biogenic amines, including histamine [1]. This arises due to the decarboxylation of specific amino acids by microbial activity. It is essential to keep in mind that the histamine content can vary, largely dependent on the food processing methods, storage conditions, and maturation [2]. Paprika, a key ingredient in Spanish Chorizo, can also have implications. It is reported to be a histamine liberator, which means it can trigger the body to release histamine stored in the body's cells [3]. Though it doesn't contribute to the histamine content directly, it can elevate the overall histamine levels when consumed. Thus, consuming Spanish Chorizo can potentially lead to elevated histamine levels, especially if it is consumed frequently or in large quantities. However, Spanish Chorizo also contains garlic, which manifests an inhibitory effect on histamine production. It suppresses the activity of histidine decarboxylase, the enzyme which catalyzes the conversion of histidine to histamine [4]. This could potentially counterbalance some implications. In summary, Spanish Chorizo, due to the fermentation process and the presence of paprika, can potentially increase histamine levels. Nevertheless, the exact impact can vary significantly depending on several factors, including the production method and individual sensitivity. More research is needed to determine the precise histamine content and its potential effects on individuals. References: [1] Tahmouzi S, et al. (2012). The effect of meat starter cultures and incubation time on histamine production in fermented sausages. Journal of Food, Agriculture & Environment 10(2): 295-298. [2] Prester Lj. (2011). Biogenic amines in fish, fish products and shellfish: a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 28(11): 1547-1560. [3] Maintz L, et al. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, Volume 85, Issue 5, Pages 1185–1196. [4] Kim MB, et al. (2013). Decrease in histamine content in fish and shellfish by the extract of Allium sativum L. single clove. Food Control: 296-303.