Anchovy
Other names anchovies
Anchovy: high in histamine. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- Histamine (+liberators / DAO inhibitors)High
Anchovies are matured in salt for months, and EU law says how much that costs: products matured in brine are allowed 200 mg/kg of histamine on average and 400 at maximum, against 100 and 200 for other fish. A perfectly legal anchovy fillet carries up to four times what a legal tuna steak may. There is no fresh version of this product on a shelf. The doubling has a name in the regulation — ENZYME MATURATION IN BRINE, which is what curing an anchovy is — and allowing twice as much is the law saying it expects the amine to rise.
Sources· 2
- Veciana-Nogues et al., J Food Sci 1989
- Reg. (EC) No 2073/2005 as amended by Reg. (EU) No 1019/2013, which allows 200 mg/kg mean and 400 mg/kg maximum for products matured in brine
- FODMAPsNone
- LactoseFODMAPsNone
- GlutenNone
- FructoseFODMAPsNone
- OligosaccharidesFODMAPsNone
- SorbitolFODMAPsNone
- SucroseNone
- TyramineNone
- SalicylateNone
- NickelNone
- OxalatesNone
Intolerance levels are based on our documented scientific sources. See sources →
React to Histamine (+liberators / DAO inhibitors)? Check these too
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Frequently asked questions
Which intolerances does anchovy affect?
Anchovy is notable for histamine. Clear on FODMAPs, lactose, gluten, fructose, oligosaccharides, sorbitol, sucrose, tyramine, salicylate, nickel and oxalates.
Does anchovy contain histamine?
Yes — anchovy is high in histamine. Anchovies are matured in salt for months, and EU law says how much that costs: products matured in brine are allowed 200 mg/kg of histamine on average and 400 at maximum, against 100 and 200 for other fish. A perfectly legal anchovy fillet carries up to four times what a legal tuna steak may. There is no fresh version of this product on a shelf. The doubling has a name in the regulation — ENZYME MATURATION IN BRINE, which is what curing an anchovy is — and allowing twice as much is the law saying it expects the amine to rise. Amounts vary by brand and recipe, so always check the label of the exact product.
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