Shrimp

Shrimp is notable for histamine. Clear on FODMAPs, lactose, gluten, fructose, oligosaccharides, sorbitol, sucrose, tyramine, salicylate, nickel and oxalates.

Shrimp contains moderate levels of histamine. Shrimp are histamine LIBERATORS: they prompt the body to release its own histamine, so they can cause symptoms while being perfectly fresh and low in histamine themselves. That is the part no cold chain fixes. Their own histamine climbs with temperature on top of it, and fermented shrimp paste is a different food again - sampled products run around 382 mg/kg and some exceed 500. The Swiss list rates it 2 of 3 under “shrimp” and marks it H! for rapid histamine formation and L for liberators of mast cell mediators. The letters are a presumed reason, not a measurement. Visciano names the four things that decide how much histamine forms in raw seafood — storage temperature, handling, which decarboxylase-carrying microbes are present, and how much free amino acid there is for them — and none of them is the species. The liberation above is SIGHI's classification, not this paper's: it is about amines formed in the food, not released by the body. Amounts vary by brand and recipe, so always check the label of the exact product.