Yes, seafood is prone to relatively rapid decomposition, during which increased histamine formation occurs. It is therefore advisable to preventively avoid such foods. In practice, such situations are addressed by first eliminating all potentially risky foods, then gradually reintroducing them into the diet while monitoring the body's reactions. It often happens that foods commonly presented as unsuitable can be safely consumed by some individuals affected by HIT.
That's a good question :-) Since this is a relatively new topic in nutrition research, the answer is not entirely clear, especially in relation to HIT, where it's necessary to proceed individually by testing different options and observing the body's reactions. Moreover, new studies are constantly emerging that push the knowledge further, making it difficult for manufacturers to react quickly and change the composition of their products. One negatively acting strain may (but theoretically might not, which you will only find out after trying it) affect the overall result. If you want to be sure, then choose the "safer" option; unfortunately, there is no other way.
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.