Steak Tartare Histamine Information

Steak Tartare, a delicacy made from raw beef or horse meat, can potentially impact histamine levels in the body. Specifically, the freshness of meat plays a significant role in histamine content. Fresher types of meat typically contain lower amounts of histamine compared to their aged or processed counterparts. However, the process of aging beef may increase its histamine content, due to the activity of bacteria that generate histamine as a byproduct of protein breakdown (1). As Steak Tartare involves the use of raw meat, it's crucial to ensure that only the freshest and highest-quality meat is consumed, preferably cooked immediately upon purchase and preparation, to avoid the accumulation of histamine. Additionally, a common ingredient in Steak Tartare is seasoning, which can potentially impact histamine levels. Notably, the usage of vinegar or tomato-based condiments for additional taste can lead to a spike in the histamine content, given that these substances have high histamine levels (2). Additionally, some ingredients sometimes used in Steak Tartare, like mustard and Worcestershire sauce, could possibly stimulate histamine release, acting as 'histamine liberators’ although the exact process and extent remain unclear due to limited research in this area. However, the simple inclusion of certain other ingredients such as fresh herbs and spices, could potentially offset the histamine-increasing effects to some extent, as some studies suggest they may aid in the breakdown of histamine (3). Despite the aforementioned factors, further research is required for a better understanding of how Steak Tartare or any of its specific ingredients directly affect histamine levels. It's probable that the impact will also depend on individual variables such as one's gastrointestinal microbiome and overall health status. Until more comprehensive data is available, individuals with a known tendency toward histamine intolerance may want to exercise caution when consuming Steak Tartare. References: 1. Maintz, L. & Novak, N. (2007). Histamine and histamine intolerance, American Journal of Clinical Nutrition. Oxford Academic. [Online]. Available: [https://academic.oup.com/ajcn/article/85/5/1185/4633007] 2. Reese, I. & Ballmer-Weber, B. (2017). Histamine intolerance in clinical practice. Deutsche Medizinische Wochenschrift. Thieme. [Online]. Available: [https://www.thieme-connect.de/products/ejournals/abstract/10.1055/s-0043-118664] 3. San Mauro Martín, I. et al (2016). Histamine intolerance and dietary management: A complete review. Allergologia et Immunopathologia. ScienceDirect. [Online]. Available: [https://www.sciencedirect.com/science/article/pii/S0301054616300530]