Tuna
Tuna: high in histamine. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- Histamine (+liberators / DAO inhibitors)High
Tuna is the reference fish for this axis, and the reason is free histidine: the dark muscle of the scombroid family carries far more of it than white fish do, and bacteria turn histidine into histamine as soon as the fish warms. This is the fish behind the term 'scombroid poisoning'. Cooking does not destroy what has already formed, and a tin is fish that was handled long before you saw it. 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 tuna affect?
Tuna is notable for histamine. Clear on FODMAPs, lactose, gluten, fructose, oligosaccharides, sorbitol, sucrose, tyramine, salicylate, nickel and oxalates.
Does tuna contain histamine?
Yes — tuna is high in histamine. Tuna is the reference fish for this axis, and the reason is free histidine: the dark muscle of the scombroid family carries far more of it than white fish do, and bacteria turn histidine into histamine as soon as the fish warms. This is the fish behind the term 'scombroid poisoning'. Cooking does not destroy what has already formed, and a tin is fish that was handled long before you saw it. 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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