Edam Cheese Histamine Information

Edam cheese, renowned for its mild flavor and low-fat content, has moderate levels of histamine. As a rule, long-ripened and aged cheeses contain high levels of histamine due to prolonged fermentation which produces bacteria that lead to histamine generation. Edam, being a semi-hard cheese, is less ripened compared to hard cheeses, thus indicating it has a comparatively lesser histamine content. However, individuals with histamine intolerance should still approach with caution due to the inherent histamine levels found in most kinds of cheese. While edam cheese itself doesn't act as a histamine liberator, some of its accompaniments might. A staple of cheese platters, edam cheese is often served with wine, cured meats, and preserved foods, all of which appear on the high histamine content list. Thus, while consuming edam cheese, it is crucial to take note of the accompanying foods and beverages, which may cause an increase in histamine levels indirectly. In terms of lowering histamine, it's worth noting that there are certain bacteria strains such as Bifidobacterium infantis and Lactobacillus plantarum, found in various dairy products, known to break down histamine in the gut. While these strains are usually associated with yogurt and probiotic drinks, limited information exists about their prevalence in edam cheese. In conclusion, edam cheese does contain histamine to a certain degree due to the nature of its fermentation process. Caution must be exercised if paired with foods or drinks with high histamine content or histamine liberators. More research is needed to definitively determine the potential of edam cheese for lowering histamine levels. Note: This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon. **References:** 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185–1196. 2. Kusche, D., & Kuhne, Y. (2015). Histamine intolerance - myths and reality. Allergologie Select, 4(1), 16-25. 3. Linares, D. M., Martín, M. C., Ladero, V., Alvarez, M. A., & Fernández, M. (2011). Biogenic amines in dairy products. Critical Reviews in Food Science and Nutrition, 51(7), 691-703. 4. Schnedl, W. J., Lackner, S., Enko, D., Schenk, M., Holasek, S. J., & Mangge, H. (2019). Non-celiac gluten sensitivity: people without celiac disease avoiding gluten—is it due to histamine intolerance?. Inflammation Research, 68(4), 279-284. 5. Oksaharju, A., Kankainen, M., Kekkonen, R. A., Lindstedt, K. A., Kovanen, P. T., Korpela, R., & Mäkelä, M. J. (2011). Probiotic Lactobacillus rhamnosus downregulates FCER1 and HRH4 expression in human mast cells. World Journal of Gastroenterology: WJG, 17(6), 750.