This content is for informational purposes only and does not constitute medical advice. Always consult a qualified healthcare provider before making dietary changes. Histamine tolerance is highly individual.
This information applies to histamine intolerance, DAO deficiency, and MCAS only. If you have a confirmed food allergy, this content does not apply to you. Food allergies involve the immune system and can be life-threatening. Please consult your allergist.
Is Game a trigger for histamine intolerance?
Game scores a 1 out of 3 on the SIGHI Food Compatibility List, placing it in the Low category.
Game & Histamine, what the evidence says
Game meat is often hung, left to age for days after the animal is harvested, as a traditional step meant to tenderize the meat and develop flavor. That hanging period works the same way any aging process does: bacteria have time to convert histidine into histamine, so game meat that's been hung for an extended period can carry meaningfully more histamine than meat processed and eaten quickly.
Research measuring biogenic amines in wild boar found that good hygienic quality was maintained for up to 14 days of storage at 0°C, or up to 7 days at 7°C, before biogenic amine levels began to exceed the accepted limits used in the study. Past those points, amine content, including histamine, climbed measurably. This gives a concrete sense of how much storage time and temperature matter for game specifically.
Not all game behaves the same way. Fresh wild boar in particular is noted in some histamine reference sources as better tolerated than other hung game meats, though this hasn't been studied in the same depth as the storage findings above.
Separately, aged and hung meats, game included, can carry a medication-related risk that has nothing to do with histamine intolerance directly: tyramine buildup in people taking monoamine oxidase inhibitors (MAOIs), a class of antidepressants. The same aging process that raises histamine also allows tyramine to form, and in someone taking an MAOI, this can trigger a sudden, sharp spike in blood pressure known as a hypertensive crisis.
Does preparation change the risk?
How long game meat was hung, and at what temperature, is the main factor separating a lower-histamine cut from a higher-histamine one.
| Form | Risk Level | Notes |
|---|---|---|
| Fresh wild boar (minimal hanging) | Low | Noted in some histamine reference sources as better tolerated than other hung game meats |
| Game hung briefly (up to about a week, cold storage) | Moderate | Within the storage window where biogenic amines stayed within accepted limits in controlled research |
| Game hung for an extended period | High | Amine content, including histamine, climbs measurably past the storage windows found in controlled research |
| Game hung at inconsistent or warmer temperatures | High | Higher storage temperature shortens the window before amine levels rise |
| Cured or smoked game meat | High | Also relevant for tyramine buildup in people taking MAOI antidepressants |
Note: Risk levels are based on clinical observations and patient reports, not standardized histamine measurements. Individual tolerance varies.
A food score is a reference, not a verdict.
Histamine intolerance is highly individual. A food that triggers symptoms in one person may be tolerated by another, even within the same category.
Strict elimination may help reduce symptoms initially, but long-term progress often depends on gradual reintroduction and pattern recognition. The goal is not to remove more foods over time, but to understand your personal tolerance and expand your diet when possible.
Tracking symptoms, portions, and context such as stress or timing can provide insights that generalized food lists cannot. This is where informed decisions replace fear-based restriction.
How to test your tolerance
Ask about the hanging time and temperature.If you're buying from a butcher or hunter directly, this is the single most useful question you can ask about a piece of game meat.
- Favor game kept consistently cold.
Research on wild boar found amine levels stayed lower for longer at 0°C than at warmer storage temperatures.
Consider fresh wild boar as a starting point.It's commonly noted as better tolerated than other hung game meats, making it a reasonable option to test tolerance.
Know the medication interaction if you take an MAOI.Aged and hung game meats can carry a tyramine risk, separate from histamine.
- Freeze promptly once the hanging period is done.
This stops further amine buildup at the point the meat was processed.
Track the hanging time and species in MyHistaMap.Game varies more than farmed meat, so logging specifics helps identify your personal pattern.
Common questions about Game and histamine
Why is game meat often higher in histamine than farmed meat?
Game meat is traditionally hung for days after the animal is harvested to tenderize it and develop flavor. That hanging period is an aging process, and aging is what allows histamine to build up.
Is fresh wild boar different from other game?
It's commonly noted in histamine reference sources as better tolerated than other hung game meats, though this specific difference hasn't been studied as directly as general storage and histamine buildup have.
How long can game meat be stored before histamine becomes a concern?
Research on wild boar found biogenic amine levels stayed within accepted limits for up to 14 days at 0°C, or up to 7 days at 7°C. Past those points, amine levels climbed measurably.
Can game meat affect me if I take an antidepressant?
Aged and hung meats, game included, can carry a tyramine risk for people taking MAOI antidepressants. This is a separate medication interaction, not a histamine intolerance symptom.
Some people find these options helpful
Supplements are optional tools, not a solution. Personal tracking and identifying your individual triggers remains the priority.
Where this information comes from
At MyHistaMap we curate information from peer reviewed research and recognized medical sources. This guide is a reference tool, not a medical prescription. Always track your own reactions and consult your healthcare provider.
References
- Hutařová et al., Effect of Storage Conditions on the Biogenic Amine Content in Wild Boar Meat, Acta Veterinaria Brno, 2014: measured biogenic amines, including histamine, in wild boar meat stored at 0, 7, and 15°C over 21 days, and found good hygienic quality maintained for up to 14 days at 0°C or 7 days at 7°C before amine levels began exceeding the study's accepted limits. The source for this page's storage time and temperature findings.
- SIGHI (Swiss Interest Group Histamine Intolerance) Food Compatibility List: notes that game is mostly matured (hung) meat, but that fresh wild boar is well tolerated. The source for this page's note on fresh wild boar as an exception.
- McCabe BJ, Dietary Tyramine and Other Pressor Amines in MAOI Regimens: A Review, Journal of the American Dietetic Association, 1986: establishes the tyramine-MAOI mechanism and confirms aged foods are consistently named in low-tyramine diet guidance. The source for this page's tyramine-MAOI section.