Some healthy types of fish can cause scombroid poisoning, a dangerous condition resembling both food poisoning and an allergic reaction, physician and gastroenterologist Artem Matsola said in an interview with the outlet RIAMO.
Matsola said tuna, anchovies and mackerel can cause scombroid poisoning. He explained that these fish contain histidine, a substance that under certain conditions converts into histamine.
Why improper storage is the trigger
Matsola noted this happens when fish is stored incorrectly, since histidine converts into histamine at room temperature, around 15 to 20 degrees Celsius. He said the danger is that improperly stored fish can look completely normal even though it poses a risk.
Telling it apart from an allergy
Matsola said it is not possible to distinguish scombroid poisoning from a regular fish allergy without testing. He said a test for total immunoglobulin E is needed, and that if levels come back high, a person can then be tested for the specific fish protein responsible.
