Animal Protein

If you are doing a strict elimination diet for food intolerance diagnosis follow food lists and use resources including the Friendly Food Cook book provided by the RPAH Allergy Unit or other provided by your dietitian.

🍖 Meat – Fresh & Processed

  • Beef (fresh, unaged)
    ‣ Histamine: Low
    ‣ Salicylates: Low
    ‣ Failsafe: ✅ Friendly
  • Chicken (fresh, plain)
    ‣ Histamine: Low
    ‣ Salicylates: Low
    ‣ Failsafe: ✅ Friendly
  • Duck (fresh)
    ‣ Histamine: Low
    ‣ Salicylates: Low
    ‣ Failsafe: ✅ Friendly
  • Ostrich (fresh)
    ‣ Histamine: Low
    ‣ Salicylates: Low
    ‣ Failsafe: ✅ Friendly
  • Quail (fresh)
    ‣ Histamine: Low
    ‣ Salicylates: Low
    ‣ Failsafe: ✅ Friendly
  • Poultry (fresh)
    ‣ Histamine: Low
    ‣ Salicylates: Low
    ‣ Failsafe: ✅ Friendly
  • Turkey (fresh)
    ‣ Histamine: Low
    ‣ Salicylates: Low
    ‣ Failsafe: ✅ Friendly
  • Veal (fresh)
    ‣ Histamine: Low
    ‣ Salicylates: Low
    ‣ Failsafe: ✅ Friendly
  • Pork (fresh, untreated)
    ‣ Histamine: Low to Moderate (liberator in some)
    ‣ Failsafe: ⚠️ CautionSome tolerate well, others report itching or reactivity
  • Minced Meat (freshly ground and cooked immediately)
    ‣ Histamine: Low
    ‣ Failsafe: ✅ FriendlyVery time-sensitive—spoilage raises histamine quickly
  • Minced Meat (pre-packed or exposed)
    ‣ Histamine: High
    ‣ Failsafe: ❌ Avoid
  • Tongue (veal/beef, unprocessed)
    ‣ Histamine: Low
    ‣ Failsafe: ✅ FriendlyAvoid if smoked or pre-packaged with additives

❌ Cured, Dried, or Aged Meats – High Risk

  • Dried meat (any kind)
  • Dry-cured ham
  • Salami
  • Smoked meats or sausages
    ‣ Histamine: High
    ‣ Failsafe: ❌ AvoidAll cured, aged, or smoked meats are major histamine triggers
  • Sausages (most kinds)
    ‣ Histamine: High
    ‣ Failsafe: ❌ AvoidSome exceptions may exist if freshly made and additive-free
  • Entrails / Innards / Offal
    ‣ Histamine: Moderate to High
    ‣ Failsafe: ❌ Avoid or ⚠️ CautionRich in amines and slow to digest
  • Game / Venison / Wild Meat
    ‣ Histamine: Moderate (often aged)
    ‣ Failsafe: ⚠️ CautionFresh wild boar may be better tolerated

🐟 Fish – Histamine Risk Depends on Freshness

  • Fresh fish (just caught or flash-frozen)
    ‣ Histamine: Low
    ‣ Failsafe: ✅ FriendlyBest options: trout, flake, freshwater fish eaten same day
  • Fish from cooling racks / displays (non-frozen)
    ‣ Histamine: High
    ‣ Failsafe: ❌ AvoidEven a few hours of storage can raise histamine
  • Trout (freshwater – rainbow, brook, brown)
    ‣ Histamine: Low
    ‣ Failsafe: ✅ FriendlyStill very perishable—must be extremely fresh
  • Tuna (fresh or canned)
    ‣ Histamine: High
    ‣ Failsafe: ❌ Avoid
  • Anchovies
    ‣ Histamine: High
    ‣ Failsafe: ❌ Avoid
  • Salmon (very fresh only)
    ‣ Histamine: Low (if extremely fresh)
    ‣ Salicylates: Low
    ‣ Failsafe: ✅ Friendly
    Fresh wild-caught salmon cooked immediately may be tolerated by some on Failsafe and low histamine plans. Avoid smoked or aged versions.

🦐 Shrimp

‣ Histamine: High
‣ Salicylates: High
‣ Failsafe: ❌ Avoid

Highly perishable, often frozen or stored in brine; known to trigger mast cells and histamine flares.

🍤 Prawns

‣ Histamine: High
‣ Salicylates: High
‣ Failsafe: ❌ Avoid

Similar risk profile to shrimp; rarely tolerated in low-histamine or failsafe diets.

🦀 Crab (very fresh only)

‣ Histamine: High (if not fresh)
‣ Salicylates: Low
‣ Failsafe: ✅ Friendly (when very fresh)

Can be tolerated when cooked immediately after catching; freshness is critical.

🦞 Lobster (very fresh only)

‣ Histamine: High (if stored or frozen)
‣ Salicylates: Low
‣ Failsafe: ✅ Friendly (when extremely fresh)

Failsafe-friendly in some lists when freshly prepared and unseasoned.

🐚 Mussels (very fresh only)

‣ Histamine: High (if not fresh)
‣ Salicylates: Low
‣ Failsafe: ✅ Friendly (when freshly harvested and cooked)

Should be eaten immediately after harvest; frozen or canned versions are not failsafe.

🐚 Scallops (very fresh only)

‣ Histamine: High (if not fresh)
‣ Salicylates: Low
‣ Failsafe: ✅ Friendly (if extremely fresh)

Can be tolerated when wild-caught and prepared fresh without spices or additives.

🥚 Egg White (chicken egg)

‣ Histamine: High (mast cell activating in some)
‣ Salicylates: Low
‣ Failsafe: ✅ Friendly

Can trigger symptoms in some with MCAS when raw or overcooked, but still listed as failsafe-friendly.

🍳 Egg Yolk (chicken egg)

‣ Histamine: Low
‣ Salicylates: Low
‣ Failsafe: ✅ Friendly

Usually very well tolerated. Nutrient-dense and low-reactive.

🥚 Whole Chicken Egg

‣ Histamine: Moderate (due to egg white content)
‣ Salicylates: Low
‣ Failsafe: ✅ Friendly

Still widely accepted on the failsafe diet. Cook gently for better tolerance.

🐥 Quail Egg

‣ Histamine: Low
‣ Salicylates: Low
‣ Failsafe: ✅ Friendly

Often better tolerated than chicken eggs in people with mild reactivity.