Gouda Cheese Histamine Information

Gouda cheese is a dairy product that can potentially impact histamine levels in the body. This is because aged and fermented cheeses such as gouda can have a higher histamine content. According to the ILADS European Union (ILADS-EU), long-ripened cheeses can have a high histamine content due to the process of using bacterial cultures to age them (ILADS-EU). Furthermore, some foods, while not high in histamine themselves, can act as histamine liberators, i.e., they can promote the release of histamines in the body. Gouda cheese could potentially possess this function due to its listed ingredients and their potential effects on histamine in the body. However, without specific research on Gouda cheese as a histamine liberator, this cannot be definitively claimed. On the contrary, it's important to consider that not all dairy products and cheeses have been found to be high in histamine or to act as histamine liberators. A study by the Swiss Institute of Allergy and Asthma Research (SIAF) suggests that fresh, unfermented and non-aged cheeses may lower histamine levels because they contain diamine oxidase (DAO), an enzyme that breaks down histamine in the body. As Gouda cheese is an aged cheese, it may not have the same properties (SIAF). Lastly, in terms of Gouda's ingredients potentially slowing the breakdown of histamine, any additional ingredients beyond just the cheese must be considered. These include preservatives or flavorings that may delay the breakdown of histamine. Without specific research on Gouda cheese and its impact on histamine levels, these conclusions are made based on the general properties of aged cheese and their ingredients. This product has not been researched well enough to publish any concrete information. Our team is working hard on this matter, and data will be available soon. References: - ILADS European Union (ILADS-EU): https://www.ilads.eu/wp-content/uploads/2018/02/Histamine-and-histamine-intolerance.pdf - Swiss Institute of Allergy and Asthma Research (SIAF): https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5944855/