Mascarpone Cheese Histamine Information

Mascarpone cheese is a rich, creamy cheese often used in Italian desserts and savory dishes. Its primary ingredient is cream which is curdled by an acid, usually tartaric acid. As it is technically considered a fresh cheese, Mascarpone usually contains lower levels of histamine than long-ripened cheeses, since prolonged fermentation often results in increased histamine levels (Linares et al., 2011). Therefore, for people with histamine intolerance, Mascarpone might be a safer choice in comparison to ripened cheeses such as cheddar or camembert. However, as Mascarpone is a dairy product, it can still potentially provoke histamine release in some individuals with specific sensitivities, even though Mascarpone itself does not contain high histamine levels. This reaction happens due to the proteins in milk which can act as histamine liberators, causing the body's mast cells to release histamine (Maintz et al., 2007). Moreover, if left or stored improperly, Mascarpone can undergo bacterial fermentation, which could lead to an increase in its histamine content. Thus, it is crucial to store Mascarpone cheese correctly and consume it fresh to minimize any potential risks (Stratton et al., 1991). While Mascarpone cheese doesn't inherently lower histamine levels in the body, consuming a varied and balanced diet with other foods that are known to help reduce histamine can achieve this. Foods rich in vitamin C and quercetin like onions and apples are examples, as they help to stabilize mast cells, reducing histamine release (Zaidi et al., 2018). In conclusion, Mascarpone cheese is considered safer in terms of histamine content compared to ripened cheeses. However, individual sensitivities and proper storage methods should be taken into account to avoid potential histamine-related reactions. References: 1. 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. 2. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 3. Stratton, J. E., Hutkins, R. W., & Taylor, S. L. (1991). Biogenic amines in cheese and other fermented foods: a review. Journal of Food Protection, 54(6), 460-470. 4. Zaidi, S. F., Ahmed, K., Yamamoto, T., Kondo, T., & Usmanghani, K. (2018). Role of quercetin and its in vivo metabolites in combating H1N1 influenza A virus-induced inflammation in mice: a therapeutic regimen of quercetin. Journal of functional foods, 48, 429-438.