Smoked and fermented meats

Up to 600 mg/kg

Unsuitable

This food is often poorly tolerated with histamine intolerance.

Smoking and fermentation are processes in which bacteria convert amino acids (mainly histidine) into histamine. The longer the meat is aged or smoked, the higher the histamine content.

Safer alternatives

More information

Back to categoryFood rating methodologyFood database for histamine intolerance