ArticleAnnals of dermatology2017
Effect of Different Cooking Methods on Histamine Levels in Selected Foods.
Article in Annals of dermatology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
23 citing papers in PubMed, 1 synthesis or guideline pooled it, 53 citations in OpenAlex.
- Prevalence of Intolerance to Amines and Salicylates in Individuals with Atopic Dermatitis: A Systematic Review and Meta-Analysis.Nutrients · 2025Pooled it
- Trial
- Diamine Oxidase and Gastrointestinal Diseases.Biomolecules · 2026Review
- A Heatmap-Based Risk-Benefit Assessment of Traditional and Processed Meat Products.Foods (Basel, Switzerland) · 2026Review
- Meat allergy: Specific reactions to chicken, beef, pork, and alternative protein sources.Asia Pacific allergy · 2026Review
- Polymer-Coated Iron Oxide Nanoparticles as an Effective Tool for Histamine Extraction: Synthesis, Characterization, and Application.ACS omega · 2025Article
- Histamine Metabolism in IBD: Towards Precision Nutrition.Nutrients · 2025Review
- Article
- Article
- Histamine Intolerance: Symptoms, Diagnosis, and Beyond.Nutrients · 2024Review
- A cross talk between microbial metabolites and host immunity: Its relevance for allergic diseases.Clinical and translational allergy · 2024Review
- Molecular Mechanisms of Scombroid Food Poisoning.International journal of molecular sciences · 2023Review
- Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions.Foods (Basel, Switzerland) · 2022Article
- Role of Marine Bacterial Contaminants in Histamine Formation in Seafood Products: A Review.Microorganisms · 2022Review
- Histamine Contents in Raw Long-ripening Meat Products Commercially Available in Poland.Journal of veterinary research · 2021Article
- Review
- A narrative review on biogenic amines in fermented fish and meat products.Journal of food science and technology · 2021Review
- Histamine Intolerance Originates in the Gut.Nutrients · 2021Review
- Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells.Foods (Basel, Switzerland) · 2020Article
- Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundHistamine 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.
objectiveThe purpose of this study was to determine the influence of cooking methods on the concentration of histamine in foods.
methodsThe 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.
resultsGrilled 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.
conclusionThe 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.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.