bass
Seafood
Is bass high in polyols?
Find out whether bass is high or low in polyols, see its exact rating, and check its FODMAP, salicylate, oxalate and diet compatibility all in one place.
Related checkers
Compare bass across criteria
Sensitivity notes
Why polyols food checker matters
Polyols (sugar alcohols) are found naturally in some fruits and vegetables, and are used as artificial sweeteners. They're poorly absorbed and can cause digestive symptoms, especially in IBS sufferers.
- Avoid sugar-free products with sorbitol, mannitol, xylitol, maltitol
- Stone fruits are naturally high in polyols
- Cooking doesn't reduce polyol content
Triggers
Diets
Serving size, prep, and portion notes for bass
Is bass high in histamine? Not really. Bass is a lean white fish that grades safe on FODMAPs, gluten, lactose, salicylates, oxalates, nickel, glutamates and lectins, with nothing flagged for nightshade, sulfite or dairy sensitivity. Only two grades sit at borderline instead of clean, histamine and tyramine, and both track handling rather than the species. Bass is not a scombroid fish like tuna or mackerel, whose dark muscle is loaded with the histidine that turns into histamine, so a fillet that stayed cold from the boat is usually an easy protein to log.
Watch for
Borderline on histamine, which is about the chill chain rather than the fish: a fillet that spent time above fridge temperature builds amines, and that histamine is heat stable, so cooking will not undo it / Borderline on tyramine as well, worth knowing if you take an MAOI or track migraine, because tyramine climbs alongside histamine as the flesh ages. Day-three leftovers are the version to be careful with / A squeeze of lemon is fine, but the classic white wine pan sauce is not: wine is graded high in histamine and high in salicylates, so the sauce can set off a reaction the fish never would / "Bass" covers very different fish. Branzino (European sea bass), black sea bass, striped bass and freshwater largemouth are all sold under the name, and Chilean sea bass is not a bass at all but Patagonian toothfish, with a much fattier flesh and a longer supply chain
Explore related in Seafood
Compare similar foods to build a personalized list of swaps that work for your system.
Polyols Guide
Everything you need to know about polyols sensitivity and smart food choices.
Polyols (sugar alcohols) are found naturally in some fruits and vegetables, and are used as artificial sweeteners. They're poorly absorbed and can cause digestive symptoms, especially in IBS sufferers.
Sensitivity varies widely. What triggers one person may be fine for another. Track your reactions to find your personal threshold.
These foods are generally well-tolerated for Polyols sensitivity:
View all safe options
These foods have moderate levels and may be tolerated in small amounts:
These foods are high in polyols and may trigger symptoms:
View full list
If you're sensitive to Polyols, consider these strategies:
- 1Avoid sugar-free products with sorbitol, mannitol, xylitol, maltitol
- 2Stone fruits are naturally high in polyols
- 3Cooking doesn't reduce polyol content
- 4Avocado portion size matters - small amounts may be fine
- 5Cauliflower and mushrooms are common triggers
Pro tip: Keep a food diary to track your reactions. The Triggerbites app makes this easy with automatic pattern detection.
Want personalized tracking?
Download Triggerbites to log meals, track symptoms, and discover your unique triggers.
Get the AppFAQ
Is bass high in Polyols?
Polyols: low signal for most people.
Can I still eat bass if I'm sensitive to Polyols?
Usually fine in normal portions.
What else should I check?
Check Vegan, Vegetarian, and EoE Compatible next for a fuller picture.