Mascarpone Histamine Information

Mascarpone cheese, often used in Italian cuisine, is a creamy fresh cheese made from cream and citric or acetic acid. While the nuances of mascarpone's impact on histamine levels aren't extensively researched, it is crucial to consider its ingredients and the general potential effect of dairy products on histamine. As a dairy product, mascarpone is generally low in histamine compared to long-ripened or aged cheese, such as parmesan, blue cheese, and gouda. This difference in histamine content is because histamine tends to increase in foods over time due to bacterial activity, particularly lactic acid bacteria found in fermented dairy products. Nevertheless, even though mascarpone is low in histamine, it can still cause reactions in some people with histamine intolerance. It's due to the fact that it, like many other dairy products, is a potential histamine liberator, meaning it might stimulate the body to release histamine. Accordingly, individuals who are highly sensitive to histamine or are dealing with histamine intolerance must consume mascarpone in moderation and carefully observe any reactions. There's limited information about mascarpone's ability to lower histamine levels. Food's capacity to reduce histamine is typically dependent on their content of certain natural antihistamines or their capability to enhance the activity of diamine oxidase (DAO), the major enzyme that breaks down ingested histamine. Examples of such foods include watercress, peaches, and food rich in vitamin C like oranges and bell peppers. In summary, while mascarpone doesn't appear to have a high histamine content like aged cheeses, it might still be problematic for individuals dealing with histamine intolerance due to its capacity to potentially release histamines. References: - Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. - Joneja, J. M. V. (2016). The Beginner’s Guide to Histamine Intolerance. Berrydale Books. - Komericki, P., Klein, G., Reider, N., Hawranek, T., Strimitzer, T., Lang, R., & Kranzelbinder, B. (2011). Histamine intolerance: lack of reproducibility of single symptoms by oral provocation with histamine: a randomized, double-blind, placebo-controlled cross-over study. Wiener klinische Wochenschrift, 123(1-2), 15-20. - 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.