Chung Bo Young, Park Sook Young, Byun Yun Sun, Son Jee Hee, Choi Yong Won, Cho Yong Se, Kim Hye One, Park Chun Wook
Department of Dermatology, Hallym University Kangnam Sacred Heart Hospital, Hallym University College of Medicine, Seoul, Korea.
Ann Dermatol. 2017 Dec;29(6):706-714. doi: 10.5021/ad.2017.29.6.706. Epub 2017 Oct 30.
Histamine in food is known to cause food poisoning and allergic reactions. We usually ingest histamine in cooked food, but there are few studies about the influence of cooking method on the histamine level.
The purpose of this study was to determine the influence of cooking methods on the concentration of histamine in foods.
The foods chosen were those kinds consumed frequently and cooked by grilling, boiling, and frying. The histamine level of the food was measured using enzyme-linked immunosorbent assay.
Grilled seafood had higher histamine levels than raw or boiled seafood. For meat, grilling increased the histamine level, whereas boiling decreased it. For eggs, there was not much difference in histamine level according to cooking method. Fried vegetables had higher histamine levels than raw vegetables. And fermented foods didn't show much difference in histamine level after being boiled.
The histamine level in food has changed according to the cooking method used to prepare it. Frying and grilling increased histamine level in foods, whereas boiling had little influence or even decreased it. The boiling method might be helpful to control the effect of histamine in histamine-sensitive or susceptible patients, compared with frying and grilling.
食物中的组胺已知会导致食物中毒和过敏反应。我们通常在熟食中摄入组胺，但关于烹饪方法对组胺水平影响的研究很少。
本研究的目的是确定烹饪方法对食物中组胺浓度的影响。
选择的食物是那些经常食用且通过烧烤、水煮和油炸烹饪的种类。使用酶联免疫吸附测定法测量食物的组胺水平。
烤海鲜的组胺水平高于生海鲜或煮海鲜。对于肉类，烧烤会增加组胺水平，而水煮会降低组胺水平。对于鸡蛋，根据烹饪方法，组胺水平没有太大差异。油炸蔬菜的组胺水平高于生蔬菜。发酵食品水煮后组胺水平变化不大。
食物中的组胺水平会根据用于制备它的烹饪方法而改变。油炸和烧烤会增加食物中的组胺水平，而水煮影响很小甚至会降低组胺水平。与油炸和烧烤相比，水煮方法可能有助于控制组胺敏感或易患患者体内组胺的影响。
