Comté Cheese Histamine Information

Comté cheese, a type of hard cheese from France, can have an impact on the histamine levels in the human body due to its long ripening process. Long-ripened cheese, in general, contains a high level of biogenic amines such as histamine, formed during bacterial fermentation, a natural part of the cheese ripening process [1]. Histamine is a bioactive compound that plays a role in many physiological functions but can also cause adverse effects when its concentration in the body is too high. An overabundance of histamine can lead to allergy-like symptoms ranging from mild to severe [2]. Although Comté is not explicitly listed in the commonly referred high histamine food products, its categorization as a hard, aged cheese suggests the possibility of having elevated histamine content. However, the exact histamine content can fluctuate greatly depending on the storage conditions and degree of maturation [3]. Compared to histamine liberators, foods that promote the release of histamine in the body, Comté doesn’t fall under any such categories based on provided food items. As far as its ability to lower histamine is concerned, there's no concrete evidence that indicates such an effect, based on the available literature. For those worried about histamine, switching to fresh, young cheeses may be a preferable option. Always consume Comté in moderation and store it in suitable conditions to limit potential histamine production. It is significant to note that individual sensitivities to histamine can greatly vary, and those with diagnosed histamine intolerance or related conditions should consult their healthcare provider for personalized advice. [1] Linares, D. M., del Río, B., Ladero, V., Martínez, N., Fernández, M., Martín, M. C., & Alvarez, M. A. (2012). Factors influencing biogenic amines accumulation in dairy products. Frontiers in microbiology, 3, 180. https://doi.org/10.3389/fmicb.2012.00180 [2] Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185–1196. https://doi.org/10.1093/ajcn/85.5.1185 [3] Novella-Rodríguez, S., Veciana-Nogués, M. T., Roig-Sagués, A. X., & Trujillo-Mesa, A. J. (2003). Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk. Journal of dairy science, 86(11), 3415–3422. https://doi.org/10.3168/jds.S0022-0302(03)73980-7