Stroganoff Histamine Information

Stroganoff, a popular Russian dish that typically includes beef, onions, and a rich cream sauce, may impact histamine levels in various ways based on its key ingredients. Beef, as a fresh meat, is initially low in histamine. However, aged or leftover beef can potentially have higher histamine levels, especially if not stored properly or consumed immediately (1). Onions, another foundation to the dish, are not high in histamine itself; rather, they contain quercetin, known for its antihistamine properties, offering the potential to lower histamine levels (2). The creamy sauce in stroganoff usually although not always, made with sour cream, which is a dairy product. Depending on its aging process and how it's produced, sour cream can have varied histamine levels. Long-ripened dairy products generally contain more histamine than fresher versions (3). It should be noted that while some ingredients in stroganoff may contain or increase histamine, others may help reduce it. For example, garlic, often used for flavoring, is considered to be a natural antihistamine (4). Moreover, stroganoff does not typically include high histamine foods, histamine liberators, or foods that delay histamine breakdown mentioned such as red wine, cocoa products, or nuts. Thus, it may be relatively safe on the histamine front provided fresh ingredients are used and proper storage methods are followed. No direct study concerning stroganoff and histamine levels was found, therefore consider the above analysis as an overview based on the typical ingredients involved. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Kawai, M., Hirano, T., Higa, S., Arimitsu, J., Maruta, M., Kuwahara, Y., ... & Fujii, H. (2007). Flavonoids and related compounds as anti-allergic substances. Allergology International, 56(2), 113-123. 3. Mušič, E., & Korošec, P. (2018). Histamine intolerance and dietary management: A complete review. Allergologia et Immunopathologia, 46(5), 475-483. 4. Choi, J. H., & Kim, G. H. (2014). Quercetin and its derivatives: promising candidates for treating diseases. In Quercetin: Dietary Sources, Functions and Health Benefits (Vol. 4, No. 3, pp. 125-133). Nova Science Publishers.