The Factors Influencing the Concentration of Histamine in Jarred Baby Foods Containing Fish, Considering Evaluation of Daily Histamine Intake.

Autor:	Buczkowska M; Department of Chronic Diseases and Civilization-related Hazards, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, 18 Piekarska Street, 41-902 Bytom, Poland. Electronic address: mbuczkowska@sum.edu.pl., Szczyrba A; Doctoral School of the Medical University of Silesia in Katowice, Faculty of Public Health in Bytom Medical University of Silesia, Poland, Poland., Szajnoga D; Second Scientific Association of Department of Chronic Diseases and Civilization-related Hazards, Faculty of Public Health in Bytom, Medical University of Silesia, 18 Piekarska Street, 41-902 Bytom, Poland., Górski M; Department of Chronic Diseases and Civilization-related Hazards, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, 18 Piekarska Street, 41-902 Bytom, Poland., Malinowska-Borowska J; Department of Chronic Diseases and Civilization-related Hazards, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, 18 Piekarska Street, 41-902 Bytom, Poland., Domagalska J; Department of Environmental Health, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, 18 Piekarska Street, 41-902 Bytom, Poland., Rozentryt P; Department of Chronic Diseases and Civilization-related Hazards, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, 18 Piekarska Street, 41-902 Bytom, Poland.
Jazyk:	angličtina
Zdroj:	Journal of food protection [J Food Prot] 2024 Sep; Vol. 87 (9), pp. 100328. Date of Electronic Publication: 2024 Jul 14.
DOI:	10.1016/j.jfp.2024.100328
Abstrakt:	Histamine is one of the biogenic amines produced naturally in the human body, but also in foods, especially those rich in protein. Exogenous and endogenous histamine is subject to degradation in vivo, but in the case of sensitive groups, including children, these degradation processes may be less intense, resulting in adverse health effects from histamine excess. The aim of the study was to determine the histamine content in jarred baby foods containing fish, taking into account the selected product characteristics and storage conditions. The study included 140 meals with added fish, intended for infants and young children, from 5 leading manufacturers available in Poland. The infant meals were analyzed on the day of opening, after 24 h and 48 h of storage in the refrigerator and at room temperature. Histamine concentration was determined by ELISA. The THQ was calculated from the EDI values for histamine. Histamine was present in all analyzed baby foods. On the day of opening, the products had a lower content of this monoamine (Me = 2.59 mg/kg), which increased systematically during storage. Samples taken at 2 °C after 48 h showed an average histamine content of 4.4 mg/kg, while products stored at 22 °C at the same time showed a 1.8-fold higher concentration of this monoamine (Me = 7.9 mg/kg). Dishes containing tuna and sea fish had higher histamine levels on average than those containing pollock. The storage conditions of the children's food had a significant effect on histamine concentration. The level of histamine in baby foods was related to the amount and type of fish in certain products. The results indicate the need for increased awareness of the risks associated with histamine, especially in a group of people with increased sensitivity to this amine, which may include infants and young children. Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2024 Medical University of Silesia. Published by Elsevier Inc. All rights reserved.)
Databáze:	MEDLINE
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