Cassata Histamine Information

Cassata, a popular Italian dessert, typically includes ingredients such as sponge cake, ricotta cheese, candied fruits, and nuts. Each of these ingredients can potentially interact with and affect histamine levels in the body in different ways. Ricotta cheese, unless it is overly matured, bears a relatively low level of histamine and thus might not pose much of a problem on its own for individuals sensitive to histamine. On the other hand, candied fruits that are commonly used in cassata such as citrus fruits could act as histamine liberators, promoting the release of histamine in the body. Like the ricotta cheese, sponge cake may not have a high histamine content, but if it contains yeast, it can fall into the category of high histamine foods. However, the amount of yeast in most cakes is usually low and might not have a strong impact on overall histamine levels. Nuts like almonds, commonly used for garnishing cassata, can potentially delay the breakdown of histamine. Therefore, even though they might not have a high histamine content themselves, they prolong the effects of histamine in the body, potentially causing symptoms in those with histamine intolerance. However, it's important to remember that food is not just the sum of its parts, and the impact these ingredients may have on histamine levels when combined in a cassata could vary. Overall, while certain ingredients of cassata may impact histamine levels when consumed individually, more research is needed to understand the cumulative effect of eating cassata on histamine level. Until such specific research is conducted, we can conclude that while cassata is not necessarily a high histamine food, it could potentially cause histamine-related symptoms due to some of its ingredients. This product has not been researched well enough to publish any concrete facts, our team is working hard on this. Data will be available soon. References: - Maintz, L., & Novak, N. (2007) Histamine and histamine intolerance, The American Journal of Clinical Nutrition, Volume 85, Issue 5, Pages 1185–1196, [https://doi.org/10.1093/ajcn/85.5.1185] - Schink, M., Konturek, PC., Tietz, E., Dieterich, W., Pinzer, TC., Wirtz, S., Neurath, MF., Zopf, Y. (2018). Microbial patterns in patients with histamine intolerance, Journal of Physiology. Pharmacology, 69(4), [http://dx.doi.org/10.26402/jpp.2018.4.02]