Pâté

Pâté is usually made from liver or other organs, then blended and stored — each step tends to increase histamine content.

• Organ meat base — liver tends to accumulate histamine more rapidly than muscle meat, and blending it increases surface area, speeding up further histamine formation

• Storage and additives — pâté is often sold vacuum-packed or tinned, and may include wine, spices, or preservatives, all of which can add to the overall load

Freshly made, plain pâté from a butcher is generally a better option than shelf-stable or pre-packaged versions.