Clotted Cream Histamine Information

Clotted cream is a dairy product commonly associated with the cuisine of South West England region. It is created by indirectly heating full-cream cow’s milk using steam and then leaving it to cool slowly, forming a rich cream on top that is "clotted". The main ingredients in clotted cream are fat and dairy. There is no direct research linking clotted cream to histamine levels or histamine intolerance. However, dairy products can be high in histamine, especially if they have been fermented or aged. The process that creates clotted cream might lead to a decrease in the histamine content as it is a form of heat treatment. Additionally, fats by themselves do not typically contain or release histamine, but the type of fat and its processing can influence histamine levels. Saturated fats like those found in clotted cream can support histamine metabolism, whereas trans-fats can suppress the activity of the enzyme diamine oxidase (DAO) that breaks down histamine. While on one hand, clotted cream as a dairy product may be high in histamine, we should also consider that fats in dairy products can support histamine metabolism. Data on the exact impact of clotted cream on histamine levels is sparse, highlighting the need for more research in this area. This product has not been researched well enough to publish any further information. Our team is working hard on this. Data will be available soon. References: 1. Maintz, Laura, and Natalija Novak. “Histamine and histamine intolerance.” The American journal of clinical nutrition, 85.5 (2007): 1185-1196. 2. Joneja, Janice M., and Amernan C. Carmona-Silva. “Outcome of a histamine-restricted diet based on chart audit.” J Nutr Envir Med 11.4 (2001).