Squid Ink Histamine Information

Squid ink, also known as cephalopod ink, is a dark pigment released as a defense mechanism by several marine animals, including squids. Histamine is naturally present in many foods; however, squid ink has not been explicitly studied for its histamine levels or its impact on those levels in the human body. Many dietary factors can influence histamine levels, and certain foods are known to either contain higher levels of histamine, increase histamine release (histamine liberators), or inhibit the enzyme that breaks down histamine in the body. Among foods with high histamine content, many are products of fermentation processes, such as certain wines, ripened cheeses, and fish products. Some seafood, including squid, is listed as a histamine liberator, but the specific reference is to the animal itself, not the ink. Therefore, it remains unclear whether or not squid ink specifically contributes to this process. As per the list provided, foods and substances that delay the breakdown of histamine encompass various fruits, cocoa products, alcohol, and others, but squid ink is not featured. Furthermore, no specific mention is made of squid ink's potential ability to lower histamine levels. A study by Taylor, S.L, and Lieber, E.R., (1979) on histamine fish poisoning, suggests that presence of histamine in seafood is an indicator of microbial spoilage, particularly in finfish and less so in invertebrates like squids. However, no conclusive data about squid ink was provided. In conclusion, the impact of squid ink on histamine levels in the human body remains largely unstudied. There is still considerable research needed on this matter before any concrete statements can be made. This product has not been researched well enough to publish any information. References: 1. S.L.Taylor and E.R.Lieber (1979), Histamine fish poisoning: a common but frequently misdiagnosed condition, Economic and clinical pharmacology, Volume 2, Issue 3, Pages 183–197 2. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5): 1185-96.