Guanciale Histamine Information

Guanciale, an Italian cured meat product, is derived from pork cheek or jowl. Although direct research on the histamine content in Guanciale is limited and hence cannot be commented upon accurately, one can consider its ingredients and preparation process. Cured meats, including Guanciale, can be high in histamines as the curing process often promotes histamine accumulation[1]. The fact that it is smoked and aged also may contribute to its histamine content, as various meat products, especially smoked ones, are recognized to typically contain increased levels of histamine[2]. In addition to this, the type of meat (in this case, pork) can influence the histamine amounts. Animal offal is included in foods that are high in histamine[3], which implies that Guanciale could have a similar impact due to the inclusion of pork cheek or jowl, related to offal by its organ meat nature. Furthermore, it's worth considering any spices or additives used in Guanciale preparation, as certain spices have been identified as histamine liberators[4]. Hence, if such ingredients are a part of the Guanciale recipe, they could potentially trigger the body to release further histamine. However, the exact impact will vary greatly, potentially depending on the specific brand or maker of the Guanciale, the quality and freshness of the meat, and the individual's sensitivities and tolerance levels to histamines. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. San Mauro Martin, I., Brachero, S., & Garicano Vilar, E. (2016). Histamine intolerance and dietary management: A complete review. Allergologia et Immunopathologia, 44(5), 475-483. 3. Sattler, J., Häfner, D., Klotter, H. J., Lorenz, W., & Wagner, P. K. (1988). Food-induced histaminosis as an epidemiological problem: plasma histamine elevation and haemodynamic alterations after oral histamine administration and blockade of diamine oxidase (DAO). Agents and actions, 23(3-4), 361-365. 4. Schink, M., Konturek, P. C., Tietz, E., Dieterich, W., Pinzer, T. C., Wirtz, S., ... & Zopf, Y. (2018). Microbial patterns in patients with histamine intolerance. Journal of physiology and pharmacology: an official journal of the Polish Physiological Society, 69(4).