Cheese Histamine Information

Cheese, particularly those that are long-ripened like hard cheese, contain high levels of histamine. This is due to the aging process as aged cheese varieties like cheddar or gouda contain more histamine than fresh ones like mozzarella or cream cheese. However, not all cheeses have the same histamine content, it can greatly vary. Products such as yogurt and buttermilk also possess high histamine content. The process of fermentation results in elevated histamine levels. Therefore, individuals with histamine intolerance should be cautious with these products. Other foods with high histamine content include red wine, certain types of fish products, and certain vegetables like tomatoes. As part of their fermentation or aging process, these products accrue histamine in larger quantities. However, further research is needed to understand the exact effect of these food items on histamine level. Meanwhile, foods such as pineapple and cocoa products can delay the breakdown of histamine, potentially causing buildup in the body. Pineapple contains an enzyme called bromelain that may slow histamine breakdown while cocoa products can have similar effects due to their compound composition. Some foods like strawberries, citrus fruits, hazelnuts, and certain seafood do not contain histamine but provoke its release, otherwise known as histamine liberators. Despite not inherently containing the substance, the body reacts by releasing its own histamine when these are consumed. This wide-ranging list of products and their respective effects on histamine levels demonstrates the importance of careful dietary choices for those with histamine intolerance or sensitivity. References: - Maintz, Laura, and Natalija Novak. "Histamine and histamine intolerance." The American journal of clinical nutrition 85.5 (2007): 1185-1196. - Komericki, P., et al. "Histamine intolerance: lack of reproducibility of single symptoms by oral provocation with histamine: a randomised, double-blind, placebo-controlled cross-over study." Wiener klinische Wochenschrift 123.1-2 (2011): 15-20. - Vlieg-Boerstra, B. J., et al. "Histamine content of fish, squid and shellfish: variability and its dependence on factors related to capture and storage." Food and Chemical Toxicology 113 (2018): 64-70.