A Study of Histamine Content in Food in Korea

Choi, Ji Hoon; Park, Chun Wook; Lee, Cheol Heon

Abstract

BACKGROUND: It is often stated that ingestion of food rich in histamine can result in absorption of sufficient histamine to provoke signs and symptoms of an allergic reaction. To date, No study has systemically examined in Korea.
OBJECTIVE
We evaluated the histamine content of 29 common dishes.
METHODS
The histamine content of food was measured using high performance liquid chromatography and post column derivation system with fluorescence detector.
RESULTS
Sausages (3,572 mg/kg) showed the highest histamine level and fish such as tuna (2,927 mg/kg) and mackerel (2,467 mg/kg) also showed high levels of histamine. From the fruit and vegetable group, spinach (1,358 mg/kg) showed the highest level, containing a moderate amount of histamine. From the dairy product group, cheese (533 mg/kg) showed a moderate amount of histamine. From the group containing caffeine green tea (878 mg/kg) showed a slightly high histamine level. The alcohol group showed relatively low levels of histamine.
CONCLUSION
High histamine concentrations were found in fish, meat and processed meat, spinach, and green tea, etc. These results are in agreement with those of previous studies of histamine content of food in other countries. This is the first work that has evaluated histamine content in food in Korea. Further studies including other Korean food will be required.