Tuna in its own juice (canned)

High histamine content, especially in older fish.

Unsuitable

This food is often poorly tolerated with histamine intolerance.

Tuna, like most fish, can contain high amounts of histamine, especially if it is not fresh. Canning can further increase this content or lead to the formation of other biogenic amines.

High-protein decay risk: For rapidly perishable high-protein foods, storage and repeated reheating can increase histamine load, and reheating does not destroy the histamine formed.

Biogenic amines: May contain biogenic amines that can act similarly to histamine. learn more

Safer alternatives

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