Spanish Mackerel Histamine Information

Spanish Mackerel, also known as Scomberomorus cavalla, is a common fish species consumed across the world. Depending on its preparation, it can have an impact on histamine levels of those consuming it. Preparation methods that involve fermentation or extended storage times, including smoking or canning, are known to increase histamine levels. According to the US Food and Drug Administration, histamine levels can increase significantly in fish during the time between its catch and cooking if it is not properly refrigerated. Thus, consuming Spanish Mackerel in these forms may elevate histamine levels in the body (US Food and Drug Administration, n.d.). Conversely, fresh Spanish Mackerel, kept at the right temperature and prepared immediately, carries a much lower risk of histamine buildup. Despite this, caution should still be exercised in individuals with histamine intolerance, especially when paired with substances that delay the breakdown of histamine or act as histamine liberators, such as alcohol, certain types of nuts, and certain fruits including pineapples and papaya (Maintz and Novak, 2007). Notably, some components found in Spanish Mackerel, like omega-3 fatty acids, may have an inhibitory effect on the release of histamine in the body, potentially mitigating histamine-related symptoms (Watanabe, 2015). This would suggest that fresh Spanish Mackerel could even help lower histamine levels when consumed as part of a balanced diet. However, it must be noted that these potential beneficial effects have not been extensively researched. Therefore, to ensure the safest eating experience, individuals with histamine intolerance should aim to consume Spanish Mackerel that has been properly stored and prepared, avoiding versions of the fish that have been heavily processed or preserved. References: - US Food and Drug Administration. (n.d.). "Scombrotoxin (Histamine) Formation". FDA/Center for Food Safety & Applied Nutrition: Foodborne Pathogenic Microorganisms and Natural Toxins Handbook. - Maintz, L., & Novak, N. (2007). "Histamine and histamine intolerance". The American Journal of Clinical Nutrition, 85(5), 1185–1196. - Watanabe, H. (2015). "Effects of EPA and vitamin B6 on ionophore A23187-induced histamine release from rat peritoneal mast cells". Inflammation Research, 44(9), 375–376.