Sardine
Other names European pilchard
Sardine: high in histamine. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- Histamine (+liberators / DAO inhibitors)High
Sardines are small, oily and rarely gutted before sale, which is the worst combination on this axis: the bacteria that make histamine live in the gut, and in a fish this size there is no distance between the gut and the fillet. Tinned sardines are cooked in the can, which stops further formation but keeps everything already there. The legal criterion of 100 and 200 mg/kg does cover this species, which is rich in HISTIDINE. But it is a SAMPLING PLAN for a batch, not a ceiling on a fillet. A batch passes or fails; a single fish is not what is being judged.
Sources· 2
- McCabe-Sellers et al., J Food Compos Anal 2006
- Reg. (EC) No 2073/2005 as amended, for the 100 and 200 mg/kg limits
- 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 sardine affect?
Sardine is notable for histamine. Clear on FODMAPs, lactose, gluten, fructose, oligosaccharides, sorbitol, sucrose, tyramine, salicylate, nickel and oxalates.
Does sardine contain histamine?
Yes — sardine is high in histamine. Sardines are small, oily and rarely gutted before sale, which is the worst combination on this axis: the bacteria that make histamine live in the gut, and in a fish this size there is no distance between the gut and the fillet. Tinned sardines are cooked in the can, which stops further formation but keeps everything already there. The legal criterion of 100 and 200 mg/kg does cover this species, which is rich in HISTIDINE. But it is a SAMPLING PLAN for a batch, not a ceiling on a fillet. A batch passes or fails; a single fish is not what is being judged. Amounts vary by brand and recipe, so always check the label of the exact product.
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