Charcuterie Board Histamine Information

Consumption of a Charcuterie Board can have a considerable impact on histamine levels in the body, primarily because it typically includes items with high histamine content, those that delay the breakdown of histamine, or those known to be histamine liberators. Key components of a Charcuterie Board such as long-ripened cheese, smoked meats like ham and salami, and potentially pickled vegetables come with a high histamine content. Hard cheese, in particular, can have higher histamine levels due to prolonged aging and fermentation processes[^1^]. Similarly, smoked meat like ham and salami can also increase histamine due to the presence of bacterial decarboxylases[^2^]. Ingredients present in a Charcuterie Board that could delay the breakdown of histamine include pineapples and nuts. Pineapples contain an enzyme called bromelain that can influence the breakdown of histamine[^3^]. Nuts, particularly if they're part of the board, have been noted to interfere with the breakdown of histamine in the body[^4^]. Some elements of a Charcuterie Board, such as certain fruits or mushrooms, could serve as histamine liberators. These do not contain histamine themselves but can trigger its release in the body. This can potentially compound the histamine increase already initiated by the histamine-rich foods on the board[^5^]. The impact of a Charcuterie Board on histamine levels might be different for each person and their sensitivity levels. However, careful selection of items that carry a lower risk of hoisting histamine levels can potentially reduce the impact. Further, some foods can lower histamine levels, although these are generally not found on a traditional Charcuterie Board. Hence, for histamine-sensitive individuals, understanding the potential histamine impact of each item on a Charcuterie Board is crucial for managing their exposure. [^1^]: Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. [^2^]: Rietschel, Ernst, et. al. (1987). Food-induced histaminosis as an epidemiological problem: Plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO). Agents and actions supplements, 23, 175-195. [^3^]: Onken, J. E., Greer, P. K., Calingaert, B., & Hale, L. P. (2008). Bromelain treatment decreases secretion of pro-inflammatory cytokines and chemokines by colon biopsies in vitro. Clinical Immunology, 126(3), 345-352. [^4^]: Dölle, S., et al. (2013). Histamine induced changes in gut mucosa: Implications for chronic gut inflammation. Inflammation research, 62(3), 273-280. [^5^]: Comas-Basté, O., Sánchez-Pérez, S., Veciana-Nogués, M. T., Latorre-Moratalla, M., & Vidal-Carou, M. C. (2020). Histamine intolerance: The current state of the art. Biomolecules, 10(8), 1181.