Margherita Pizza Histamine Information

Eating Margherita pizza can have a direct impact on the histamine level in the body, as it contains specific ingredients known to have high histamine content or act as histamine liberators. The main components generally include dough, tomatoes, mozzarella cheese, and basil. Tomatoes are known to have high histamine content, while yeast, which is a main ingredient in pizza dough, can also contribute high histamine levels, particularly when left to rise for long periods (1). The role of yeast is significant as it is found in a variety of baked goods, and its fermentation process can often contribute to excess histamine production (2). Mozzarella cheese, used in Margherita pizza, depending on how it's processed and aged, might contain high histamine levels as well (3). Longer-aged cheeses generally have higher histamine content. However, mozzarella is typically a fresh cheese and may contain less histamine compared to long-ripened hard cheese. However, exact histamine content in these ingredients or the overall pizza may vary depending on various factors such as their freshness, the way they are processed, how long they have been stored, among other factors. Moreover, pizza does not contain any known ingredients that lower histamine or significantly delay its breakdown. So, consuming Margherita pizza, particularly in large quantities or very often, might contribute to raised histamine levels or aggravate symptoms in individuals with histamine intolerance. Please note that further research is needed to better determine the histamine content in Margherita Pizza and its impact on histamine in the body. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Komericki, P., & Klein, G. (2012). Histamine intolerance: the current state of knowledge. Wiener klinische Wochenschrift, 124(21-22), 722-728. 3. Vlieg-Boerstra, B. J., van der Heide, S., Oude Elberink, J. N. G., Kluin-Nelemans, J. C., & Dubois, A. E. J. (2005). Mastocytosis and adverse reactions to biogenic amines and histamine-releasing foods: what is the evidence?. The Netherlands Journal of Medicine, 63(8), 244-249.