Trout Fillets Histamine Information

Trout fillets, while nutritious and rich in Omega-3 fatty acids, lean protein, vitamins, and minerals, might also contribute to the body's histamine level. Fish products, in general, are known to have high histamine content, especially if they are processed or improperly stored. Fresh trout contains relatively low levels of histamine, but this can increase with time and temperature, as bacteria can convert histidine to histamine. Hence, to avoid a rise in histamine levels, trout should be consumed fresh, stored properly, and cooked at the right temperature. It is important to note that ingredients common in fish dishes, such as lemon (citrus fruit) or vinegar, can potentially enhance histamine release; hence, these are termed histamine liberators. Red wine and alcohol, which are often paired with fish, could also delay histamine breakdown, potentially exacerbating the impacts of histamine-rich foods. On the other hand, some ingredients that are often used in trout dishes, such as garlic and olive oil, are suggested to have histamine-lowering effects. Some research indicates that these foods may inhibit the release of histamine from immune cells, hence helping to reduce total histamine levels. To sum up, the impact of eating trout fillets on histamine levels largely depends on the freshness of the fish, the way it's cooked, and the ingredients used alongside it. Individuals who are sensitive to histamine should ideally consume the trout fresh, avoid potential histamine-liberating ingredients, and pair the meal with histamine-lowering foods. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. EFSA Panel on Biological Hazards (BIOHAZ). Scientific Opinion on risk based control of biogenic amine formation in fermented foods. EFSA Journal 2011;9(10):2393. 3. Komericki, P., & Klein, G. (2012). Influence of food and diet on histamine intolerance. Allergologie, 35(11), 570-577. 4. Sattler, J., Häfner, D., Klotter, H. J., Lorenz, W., & Wagner, P. K. (1988). Food-induced histaminosis as an epidemiological problem: plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO). Agents and actions, 23(3-4), 361-365.