Annals of dermatology

Korean Dermatological Association (대한피부과학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Different Cooking Methods on Histamine Levels in Selected Foods

  • Chung, Bo Young (Department of Dermatology, Hallym University Kangnam Sacred Heart Hospital, Hallym University College of Medicine) ;
  • Park, Sook Young (Department of Dermatology, Hallym University Kangnam Sacred Heart Hospital, Hallym University College of Medicine) ;
  • Byun, Yun Sun (Department of Dermatology, Hallym University Kangnam Sacred Heart Hospital, Hallym University College of Medicine) ;
  • Son, Jee Hee (Department of Dermatology, Hallym University Kangnam Sacred Heart Hospital, Hallym University College of Medicine) ;
  • Choi, Yong Won (Department of Dermatology, Hallym University Kangnam Sacred Heart Hospital, Hallym University College of Medicine) ;
  • Cho, Yong Se (Department of Dermatology, Hallym University Kangnam Sacred Heart Hospital, Hallym University College of Medicine) ;
  • Kim, Hye One (Department of Dermatology, Hallym University Kangnam Sacred Heart Hospital, Hallym University College of Medicine) ;
  • Park, Chun Wook (Department of Dermatology, Hallym University Kangnam Sacred Heart Hospital, Hallym University College of Medicine)
  • Received : 2016.09.09
  • Accepted : 2017.03.08
  • Published : 2017.12.01
⟨ Previous Next ⟩

Abstract

Background: Histamine in food is known to cause food poisoning and allergic reactions. We usually ingest histamine in cooked food, but there are few studies about the influence of cooking method on the histamine level. Objective: The purpose of this study was to determine the influence of cooking methods on the concentration of histamine in foods. Methods: The foods chosen were those kinds consumed frequently and cooked by grilling, boiling, and frying. The histamine level of the food was measured using enzyme-linked immunosorbent assay. Results: Grilled seafood had higher histamine levels than raw or boiled seafood. For meat, grilling increased the histamine level, whereas boiling decreased it. For eggs, there was not much difference in histamine level according to cooking method. Fried vegetables had higher histamine levels than raw vegetables. And fermented foods didn't show much difference in histamine level after being boiled. Conclusion: The histamine level in food has changed according to the cooking method used to prepare it. Frying and grilling increased histamine level in foods, whereas boiling had little influence or even decreased it. The boiling method might be helpful to control the effect of histamine in histamine-sensitive or susceptible patients, compared with frying and grilling.

Keywords

Acknowledgement

Supported by : Hallym University

References

  1. Fogel WA, Lewinski A, Jochem J. Histamine in food: is there anything to worry about? Biochem Soc Trans 2007;35:349-352. https://doi.org/10.1042/BST0350349
  2. Bodmer S, Imark C, Kneubuhl M. Biogenic amines in foods: histamine and food processing. Inflamm Res 1999;48:296-300. https://doi.org/10.1007/s000110050463
  3. Taylor SL. Histamine food poisoning: toxicology and clinical aspects. Crit Rev Toxicol 1986;17:91-128. https://doi.org/10.3109/10408448609023767
  4. Taylor SL, Stratton JE, Nordlee JA. Histamine poisoning (scombroid fish poisoning): an allergy-like intoxication. J Toxicol Clin Toxicol 1989;27:225-240. https://doi.org/10.3109/15563658908994420
  5. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr 2007;85:1185-1196. https://doi.org/10.1093/ajcn/85.5.1185
  6. Cho HJ, Cho SI, Kim HO, Park CW, Lee CH. Lack of association of plasma histamine with diamine oxidase in chronic idiopathic urticaria. Ann Dermatol 2013;25:189-195. https://doi.org/10.5021/ad.2013.25.2.189
  7. Maintz L, Benfadal S, Allam JP, Hagemann T, Fimmers R, Novak N. Evidence for a reduced histamine degradation capacity in a subgroup of patients with atopic eczema. J Allergy Clin Immunol 2006;117:1106-1112. https://doi.org/10.1016/j.jaci.2005.11.041
  8. Maintz L, Schwarzer V, Bieber T, van der Ven K, Novak N. Effects of histamine and diamine oxidase activities on pregnancy: a critical review. Hum Reprod Update 2008;14:485-495. https://doi.org/10.1093/humupd/dmn014
  9. Ruan P, Gong ZJ, Zhang QR. Changes of plasma D(-)-lactate, diamine oxidase and endotoxin in patients with liver cirrhosis. Hepatobiliary Pancreat Dis Int 2004;3:58-61.
  10. Takimoto Y, Yoshiuchi K, Shimodaira S, Akabayashi A. Diamine oxidase activity levels in anorexia nervosa. Int J Eat Disord 2014;47:203-205. https://doi.org/10.1002/eat.22202
  11. Honzawa Y, Nakase H, Matsuura M, Chiba T. Clinical significance of serum diamine oxidase activity in inflammatory bowel disease: Importance of evaluation of small intestinal permeability. Inflamm Bowel Dis 2011;17:E23-E25. https://doi.org/10.1002/ibd.21588
  12. Miyoshi J, Miyamoto H, Goji T, Taniguchi T, Tomonari T, Sogabe M, et al. Serum diamine oxidase activity as a predictor of gastrointestinal toxicity and malnutrition due to anticancer drugs. J Gastroenterol Hepatol 2015;30:1582-1590. https://doi.org/10.1111/jgh.13004
  13. Wohrl S, Hemmer W, Focke M, Rappersberger K, Jarisch R. Histamine intolerance-like symptoms in healthy volunteers after oral provocation with liquid histamine. Allergy Asthma Proc 2004;25:305-311.
  14. Naila A, Flint S, Fletcher G, Bremer P, Meerdink G. Control of biogenic amines in food--existing and emerging approaches. J Food Sci 2010;75:R139-R150. https://doi.org/10.1111/j.1750-3841.2010.01774.x
  15. Wendakoon CN, Sakaguchi M. Inhibition of amino acid decarboxylase activity of Enterobacter aerogenes by active components in spices. J Food Prot 1995;58:280-283. https://doi.org/10.4315/0362-028X-58.3.280
  16. Nam H, Lee K, Myung C, Rhee J, Lee YC, Hong CS. Analysis on the contents of histamine in Korean foods. J Soc Food Sci 1996;12:487-492.
  17. Choi JH, Park CW, Lee CH. A study of histamine content in food in Korea. Korean J Dermatol 2007;45:768-771.
  18. Diel E, Bayas N, Stibbe A, Muller S, Bott A, Schrimpf D, Diel F. Histamine containing food: Establishment of a German Food Intolerance Databank (NFID). Inflamm Res 1997;46(Suppl 1):87-88. https://doi.org/10.1007/s000110050103
  19. Silla Santos MH. Biogenic amines: their importance in foods. Int J Food Microbiol 1996;29:213-231. https://doi.org/10.1016/0168-1605(95)00032-1
  20. Chung BY, Cho SI, Ahn IS, Lee HB, Kim HO, Park CW, et al. Treatment of atopic dermatitis with a low-histamine diet. Ann Dermatol 2011;23 Suppl 1:S91-S95. https://doi.org/10.5021/ad.2011.23.S1.S91
  21. Enache E, Kataoka A, Black DG, Weddig L, Hayman M, Bjornsdottir-Butler K. Heat resistance of histamine-producing bacteria in irradiated tuna loins. J Food Prot 2013;76:1608-1614. https://doi.org/10.4315/0362-028X.JFP-12-467
  22. Fletcher GC, Summers G, van Veghel PW. Levels of histamine and histamine-producing bacteria in smoked fish from New Zealand markets. J Food Prot 1998;61:1064-1070. https://doi.org/10.4315/0362-028X-61.8.1064
  23. Li L, Wang P, Xu X, Zhou G. Influence of various cooking methods on the concentrations of volatile N-nitrosamines and biogenic amines in dry-cured sausages. J Food Sci 2012;77:C560-C565. https://doi.org/10.1111/j.1750-3841.2012.02667.x
  24. Mavromatis P, Quantick PC. Modification of Niven's medium for the enumeration of histamine-forming bacteria and discussion of the parameters associated with its use. J Food Prot 2002;65:546-551. https://doi.org/10.4315/0362-028X-65.3.546
  25. Omura Y, Price R, Olcott H. Histamine-forming bacteria isolated from spoiled skipjack tuna and jack mackerel. J Food Sci 1978;43:1779-1781. https://doi.org/10.1111/j.1365-2621.1978.tb07412.x
  26. Hungerford JM. Scombroid poisoning: a review. Toxicon 2010;56:231-243. https://doi.org/10.1016/j.toxicon.2010.02.006
  27. Kung HF, Tsai YH, Wei CI. Histamine and other biogenic amines and histamine-forming bacteria in miso products. Food Chem 2007;101:351-356. https://doi.org/10.1016/j.foodchem.2005.12.057
  28. Tsai YH, Kung HF, Lin QL, Hwang JH, Cheng SH, Wei CI, et al. Occurrence of histamine and histamine-forming bacteria in kimchi products in Taiwan. Food Chem 2005;90:635-641. https://doi.org/10.1016/j.foodchem.2004.04.024
  29. Lee ME, Jang JY, Lee JH, Park HW, Choi HJ, Kim TW. Starter cultures for kimchi fermentation. J Microbiol Biotechnol 2015;25:559-568. https://doi.org/10.4014/jmb.1501.01019
  30. Jung JY, Lee SH, Jeon CO. Microbial community dynamics during fermentation of doenjang-meju, traditional Korean fermented soybean. Int J Food Microbiol 2014;185:112-120. https://doi.org/10.1016/j.ijfoodmicro.2014.06.003
  31. Jeon HH, Jung JY, Chun BH, Kim MD, Baek SY, Moon JY, et al. Screening and characterization of potential bacillus starter cultures for fermenting low-salt soybean paste (Doenjang). J Microbiol Biotechnol 2016;26:666-674. https://doi.org/10.4014/jmb.1512.12014
  32. Oh JY, Kim YS, Shin DH. Changes in microorganisms, enzyme activities, and gas formation by the addition of mustard powder on kochujang with different salt concentration. Food Sci Biotechnol 2006;15:298-302.
  33. Cha YS, Kim SR, Yang JA, Back HI, Kim MG, Jung SJ, et al. Kochujang, fermented soybean-based red pepper paste, decreases visceral fat and improves blood lipid profiles in overweight adults. Nutr Metab (Lond) 2013;10:24. https://doi.org/10.1186/1743-7075-10-24
  34. Visciano P, Schirone M, Tofalo R, Suzzi G. Histamine poisoning and control measures in fish and fishery products. Front Microbiol 2014;5:500.
  35. Lehane L. Update on histamine fish poisoning. Med J Aust 2000;173:149-152. https://doi.org/10.5694/j.1326-5377.2000.tb125575.x
  36. Beutling D. Biogenic amines in nutrition. Arch Lebensmittelhyg 1996;47:97-102.
  37. Stratton JE, Hutkins RW, Taylor SL. Biogenic amines in cheese and other fermented foods: a review. J Food Prot 1991;54:460-470. https://doi.org/10.4315/0362-028X-54.6.460
  38. Lee YC, Lin CM, Huang CY, Huang YL, Chen HC, Huang TC, et al. Determination and frying loss of histamine in striped marlin fillets implicated in a foodborne poisoning. J Food Prot 2013;76:860-866. https://doi.org/10.4315/0362-028X.JFP-12-298
  39. Mah JH, Hwang HJ. Effects of food additives on biogenic amine formation in Myeolchi-jeot, a salted and fermented anchovy (Engraulis japonicus). Food Chem 2009;114:168-173. https://doi.org/10.1016/j.foodchem.2008.09.035
  40. Roseiro C, Santos C, Sol M, Silva L, Fernandes I. Prevalence of biogenic amines during ripening of a traditional dry fermented pork sausage and its relation to the amount of sodium chloride added. Meat Sci 2006;74:557-563. https://doi.org/10.1016/j.meatsci.2006.03.030
  41. Lopez-Sabater EI, Rodriguez-Jerez JJ, Roig-Sagues AX, Mora-Ventura M. Bacteriological quality of tuna fish (Thunnus thynnus) destined for canning: effect of tuna handling on presence of histidine decarboxylase bacteria and histamine level. J Food Prot 1994;57:318-323. https://doi.org/10.4315/0362-028X-57.4.318
  42. Sattler J, Hafner D, Klotter HJ, Lorenz W, Wagner PK. Food-induced histaminosis as an epidemiological problem: plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO). Agents Actions 1988;23:361-365. https://doi.org/10.1007/BF02142588
  43. Tabanelli G, Torriani S, Rossi F, Rizzotti L, Gardini F. Effect of chemico-physical parameters on the histidine decarboxylase (HdcA) enzymatic activity in Streptococcus thermophilus PRI60. J Food Sci 2012;77:M231-M237. https://doi.org/10.1111/j.1750-3841.2012.02628.x
  44. Kanki M, Yoda T, Tsukamoto T, Baba E. Histidine decarboxylases and their role in accumulation of histamine in tuna and dried saury. Appl Environ Microbiol 2007;73:1467-1473. https://doi.org/10.1128/AEM.01907-06
  45. Roe M, Pinchen H, Church S, Finglas P. Nutrient analysis of eggs. Norwich: Institute of Food Research, Norwich Research Park, 2012.
  46. Vandekerckhove P. Amines in dry fermented sausage. J Food Sci 1977;42:283-285. https://doi.org/10.1111/j.1365-2621.1977.tb01275.x
  47. Hernandez-Jover T, Izquierdo-Pulido M, Veciana-Nogues MT, Marine-Font A, Vidal-Carou MC. Biogenic amine and polyamine contents in meat and meat products. J Agric Food Chem 1997;45:2098-2102. https://doi.org/10.1021/jf960790p
  48. Gilbert RJ, Hobbs G, Murray CK, Cruickshank JG, Young SE. Scombrotoxic fish poisoning: features of the first 50 incidents to be reported in Britain (1976-9). Br Med J 1980;281:71-72.
  49. Bjornsdottir-Butler K, Jones JL, Benner RA Jr, Burkhardt W 3rd. Quantification of total and specific gram-negative histamine-producing bacteria species in fish using an MPN real-time PCR method. Food Microbiol 2011;28:1284-1292. https://doi.org/10.1016/j.fm.2011.05.006
  50. Hongpattarakere T, Buntin N, Nuylert A. Histamine development and bacterial diversity in microbiallychallenged tonggol (Thunnus tonggol) under temperature abuse during canning manufacture. J Food Sci Technol 2016;53:245-256. https://doi.org/10.1007/s13197-015-2042-6
  51. Economou V, Brett MM, Papadopoulou C, Frillingos S, Nichols T. Changes in histamine and microbiological analyses in fresh and frozen tuna muscle during temperature abuse. Food Addit Contam 2007;24:820-832. https://doi.org/10.1080/02652030701278321
  52. Rossano R, Mastrangelo L, Ungaro N, Riccio P. Influence of storage temperature and freezing time on histamine level in the European anchovy Engraulis encrasicholus (L., 1758): A study by capillary electrophoresis. J Chromatogr B Analyt Technol Biomed Life Sci 2006;830:161-164. https://doi.org/10.1016/j.jchromb.2005.10.026
  53. Sanchez-Guerrero IM, Vidal JB, Escudero AI. Scombroid fish poisoning: a potentially life-threatening allergic-like reaction. J Allergy Clin Immunol 1997;100:433-434. https://doi.org/10.1016/S0091-6749(97)70263-X

Cited by

  1. A Histamine-Free Diet Is Helpful for Treatment of Adult Patients with Chronic Spontaneous Urticaria vol.30, pp.2, 2017, https://doi.org/10.5021/ad.2018.30.2.164
  2. Biogenic Amines in Plant-Origin Foods: Are they Frequently Underestimated in Low-Histamine Diets? vol.7, pp.12, 2017, https://doi.org/10.3390/foods7120205
  3. Histamine levels in fish samples collected from Serbian market in 2018 vol.46, pp.1, 2017, https://doi.org/10.5937/ffr1901037p
  4. Preliminary Study on the Determination of ppm-Level Concentration of Histamine in Tuna Fish Using a Dry Extract System for Infrared Coupled with Near-Infrared Spectroscopy vol.4, pp.21, 2017, https://doi.org/10.1021/acsomega.9b02438
  5. Development of a histamine aptasensor for food safety monitoring vol.9, pp.1, 2017, https://doi.org/10.1038/s41598-019-52876-1
  6. Histamine in Fish Products Randomly Collected in Southern Italy: A 6-Year Study vol.83, pp.2, 2017, https://doi.org/10.4315/0362-028x.jfp-19-305
  7. Histamine Intolerance Originates in the Gut vol.13, pp.4, 2017, https://doi.org/10.3390/nu13041262
  8. Histamine Intolerance-The More We Know the Less We Know. A Review vol.13, pp.7, 2017, https://doi.org/10.3390/nu13072228