Scombroid syndrome: symptoms of this food poisoning due to histidine

By Cristiano Antonino On Jan 9, 2023

Ever heard of scombroid syndrome? If during a dinner party, or shortly afterwards, we start to feel itchy, headache, shortness of breath, tachycardia, diffuse erythema of the neck and face (red face allergic reaction), we are unlikely to relate these symptoms to food

But if we have eaten fish, there is little doubt: we have scombroid syndrome

In fact, instead of nausea and stomach ache, this particular food poisoning gives a headache and itching.

What causes this reaction is the ingestion of a substance called histamine.

We find it in fish products as a result of the breakdown of histidine, an amino acid found in species belonging to the Scombridae and Scomberascidae families: tuna, mackerel, sardines, sardines, anchovies (hence the name of the syndrome).

If the storage of these foods has not been correct, decomposition accelerates and large quantities of histamine are formed.

Scombroid syndrome, food poisoning

Histamine is not toxic per se: in fact, it is already present in our body and plays an important role in regulating our immune system.

When we come into contact with substances to which we are particularly sensitised, large quantities of histamine are released into our bodies, causing symptoms such as itching, rashes, breathing difficulties and tachycardia: an allergic reaction is underway.

The scombroid syndrome, although the ‘culprit’ substance causes the same symptoms as an allergy, is instead a food poisoning in all respects, because in this case the histamine is not produced by our body but by the spoiled food.

Scombroid syndrome: symptoms

Symptoms of mackerel syndrome appear rapidly (from a few minutes to 2-3 hours, on average 90 minutes) after ingestion of the food and include headaches, reddened conjunctivae, burning mouth, diffuse redness of the skin, hives, nausea, vomiting, diarrhoea and crampy abdominal pain.

In the more severe forms of mackerel syndrome, which are rare, respiratory difficulties, palpitations, hypotension and ischaemia may occur.

Possible treatment in cases of severe intoxication involves the use of antihistamines.

Only rarely may bronchodilators be necessary.

Raw fish and more

First of all, ‘the cold chain’, which preserves fish from the sea to our tables, must be properly executed.

Of course, we have little power to intervene in the cold chain.

At home, however, we can do a lot: use thermal bags to transport fish from the place of purchase, avoid refreezing thawed products.

We must avoid leaving fish dishes and fish products at room temperature for a long time.

If, on the other hand, we are at a restaurant, never hesitate to send back to the kitchen any fish dish whose freshness does not convince us, whether it is raw or cooked fish.