Camembert Cheese Histamine Information

Camembert cheese, a soft, creamy French cheese with a bloomy rind, usually has no direct effect on the histamine level in the body. It's typically low in histamine content due to its short ripening period. However, it can be considered a histamine liberator, which means even if it doesn't contain histamine, it may stimulate the body to release histamine from its existing stores. One crucial factor that influences the histamine content in cheeses is the duration and conditions of the ripening process. Longer fermenting or ripening durations generally result in higher levels of histamine, as bacteria present during this process are responsible for generating histamine. Nonetheless, Camembert cheese typically undergoes a shorter ripening period (typically 3 weeks) compared to hard cheeses, which might undergo months of ripening. Hence, the histamine content in Camembert is less. Prolonged storage and inappropriate storage conditions might increase the histamine level of the cheese. Hence, it's always recommended to consume fresh produce and properly handle and store food. There have been no concrete publications showing that Camembert cheese can lower histamine levels in the body. Therefore, individuals with histamine intolerance need to manage their overall diet with caution. As different individuals may react differently to the same foods, keep an eye on personal symptoms and seek advice from healthcare professionals when necessary. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Wöhrl, S., & Hemmer, W. (2007). Histamine intolerance-like symptoms in healthy volunteers after oral provocation with liquid histamine. Allergy and Asthma Proceedings, 28(5), 552-559. 3. Kanny, G., & Moneret-Vautrin, D. A. (2001). [Flavoring and food intolerance]. Allerg Immunol (Paris), 33(7), 289-292. 4. "Histamine and other biogenic amines in food: a review" Silla Santos, M.H.1996, FJHP Food Science and Technology International, 2,73-84.