Urchin Histamine Information

Sea urchin, like other seafood, can potentially contain significant amounts of histamine, particularly if it is not fresh. While the specific histamine content of urchin is not often detailed in scientific literature, it is typically grouped with other seafood. According to studies, seafood, if not fresh or improperly stored, can contain certain bacteria that create high levels of histamine, such as Morganella morganii (Aytac, Rodriguez, 2020). Furthermore, sea urchin comes under the categorisation of invertebrate seafood, similar to mussels and squid, groups known as histamine liberators that encourage the release of additional histamine within the body (Maintz, Novak, 2007). However, this again depends largely on the freshness and handling of the seafood, with histamine levels rising significantly in improperly stored or handled product. There is little clear evidence to suggest that eating urchin can lower histamine levels. It is generally recommended to maintain a balanced diet and avoid known high histamine foods, histamine liberators, and inhibitors of DAO (the primary enzyme responsible for breaking down ingested histamine) for those with histamine intolerance (Wöhrl, Hemmer, Focke, 2004). It is important to note that research specifically about the histamine content of sea urchin is currently limited. Therefore, it is recommended to consume urchin and similar foods in moderation and ensure it is fresh and properly stored to avoid potential histamine-related issues. References: 1. Aytac S.A., Rodriguez S.A., 2020. Histamine poisoning. In: StatPearls [Internet]. Treasure Island (FL): StatPearls Publishing; 2021 Jan-. 2. Maintz L., Novak N., 2007. Histamine and histamine intolerance. The American Journal of Clinical Nutrition, Volume 85, Issue 5, pp. 1185–1196. 3. Wöhrl S., Hemmer W., Focke M., Rappersberger K., Jarisch R., 2004. Histamine intolerance-like symptoms in healthy volunteers after oral provocation with liquid histamine. Allergy and Asthma Proceedings Vol. 25, No. 5.