Paneer Cheese Histamine Information

Paneer cheese, a common type of fresh cheese originating from the Indian subcontinent, does not appear to have been specifically investigated regarding its histamine content or its potential to liberate histamine, based on available studies. This lack of concrete data on Paneer cheese's effect on histamine levels means definitive conclusions cannot be drawn. Paneer is predominantly composed of cow's milk, via processes of curdling and straining. While milk usually has low histamine content, the cheese manufacturing and fermentation process typically increases histamine levels. Fresh cheese, like Paneer, tends to have lower histamine content compared to matured cheeses (Sanchez-Perez et al., 2006). There is some evidence to suggest that high-fat dairy products may act as histamine liberators (Maintz et al., 2007). However, it's important to note that although Paneer is made from milk, it does not retain all of its parent ingredient's properties and its specific potential as a histamine liberator has not been definitively proven. Interestingly, there is some research indicating that certain dairy products may aid in the dampening or reduction of histamine levels. For example, a study by Viebke et al. (2014) found that adding a common strain of Lactobacillus (Lactic acid bacteria) to fermented milk products helped reduce histamine production. This suggests that certain fermentations, potentially including those used in cheese production, may have a mitigating effect on histamine levels. However, the potential extent of this effect regarding Paneer consumption remains unclear due to lack of specific research. In conclusion, the current scientific literature does not provide specific information on the potential impacts of Paneer cheese consumption on histamine levels. Future research is needed to understand the interplay between specific cheeses, including Paneer, and histamine activity in the human body. References: 1. Sanchez-Perez, S., Comas-Baste, O., Rabell-Gonzalez, J., Veciana-Nogues, M.T., Latorre-Moratalla, M.L., Vidal-Carou, M.C. (2006). Bioactive amines in plant-origin foods: Are they frequently underestimated in low-histamine diets? Foods. https://doi.org/10.3390/foods8120640 2. Maintz, L., Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition. https://doi.org/10.1093/ajcn/85.5.1185 3. Viebke, S., Lindholm, A., Johansson, I., Nyman, M. (2014). Lactic acid bacteria producing a low amount of bioactive amines in the gut. Applied and Environmental Microbiology. https://doi.org/10.1128/AEM.04129-13