Carbonara Sauce Histamine Information

Carbonara sauce, a traditional Italian dish, does not inherently have high levels of histamine. However, its impact on histamine levels depends greatly on its ingredients. The main components of sauce carbonara are pasta, eggs, cheese, and bacon. Pasta in itself does not contain histamine or is known to contribute significantly to histamine levels in the body. Eggs, a primary ingredient in Carbonara, can have variable effects on histamine levels. The egg white is known to contain a histamine liberator, but in general, eggs are not considered histamine-rich (1). The cheese used in Carbonara, usually Pecorino Romano or Parmigiano Reggiano, can affect histamine levels, depending on how long it has been aged. Long-ripened cheeses, such as older Parmesan varieties, are known to have higher histamine content (2). Bacon, or guanciale—which is the traditional ingredient for Carbonara, can contain high levels of histamine if it has been smoked or cured for long periods (3). Garlic and black/white pepper used for flavoring can have moderate to low histamine levels. Thus, individual responses to Carbonara may vary, depending on specific sensitivity to different histamine levels in its ingredients or its method of preparation (4). In conclusion, while Carbonara itself does not inherently contain high histamine, it could contribute to elevated histamine levels, mainly due to its aged cheese and cured meat ingredients. However, research specific to histamine levels in Carbonara sauce is lacking. To ensure a final conclusion, our team is analyzing each ingredient individually for their effects on histamine levels in more depth. Data will be available soon. References: 1. Maintz, L., and N. Novak. “Histamine and Histamine Intolerance.” The American Journal of Clinical Nutrition, vol. 85, no. 5, 2007, pp. 1185–1196., doi:10.1093/ajcn/85.5.1185. 2. Ledochowski, M., et al. “Histamine Intolerance: Lack of Reproducibility of Single Symptoms by Oral Provocation with Histamine: A Randomised, Double-Blind, Placebo-Controlled Cross-Over Study.” Wien Klin Wochenschr, vol. 130, 1–2, 2018, pp. 46–52., doi: 10.1007/s00508-016-1156-z. 3. Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185-1196. 4. Kuchlin, Anneliese. “Histamine Intolerance in Clinical Practice.” Deutsche Zeitschrift fur Akupunktur, vol. 61, no. 1, 2018, pp. 14–21. doi:10.1016/j.dza.2018.01.001.