Parmigiano-Reggiano Histamine Information

Parmigiano-Reggiano is an aged, hard cheese from the Parmigiano-Reggiano region of Italy which is universally recognized for its unique taste. When evaluating the potential histamine impact of eating Parmigiano-Reggiano, it's critical to consider its aging process and content. Considering this cheese belongs to the category of hard and long-ripened cheeses, it's plausible to infer that it may have a higher histamine content. Indeed, various studies (Kovacova-Hanuskova, E., et al., 2015) confirm that longer-ripened cheeses may contain higher concentrations of histamine. The fact that Parmigiano-Reggiano is aged for 12-36 months, could subsequently suggest its potential for higher histamine presence. Nevertheless, it's also appropriate to note that the specific histamine content can fluctuate greatly, even amongst cheeses within the same category. As such, although Parmigiano-Reggiano is likely to contain elevated histamine levels, the exact amount remains uncertain due to a lack of specific research. Meanwhile, examining the key ingredients of Parmigiano-Reggiano – namely cow's milk, salt, and rennet – it does not include any substances recognized as histamine liberators or agents that delay histamine degradation. Therefore, from this perspective, the cheese shouldn't prompt an additional histamine release beyond its inherent content. Currently, the scientific community lacks definitive research regarding foods that actively lower histamine levels. Should future studies yield conclusive developments in this topic, further assessment of Parmigiano-Reggiano's overall impact on histamine levels may be warranted. Given the available information, eating Parmigiano-Reggiano could potentially lead to increased histamine levels, especially in individuals with diagnosed histamine intolerance. References: - Kovacova-Hanuskova, E., Buday, T., Gavliakova, S., & Plevkova, J. (2015). Histamine, histamine intoxication and intolerance. Allergologia et immunopathologia, 43(5), 498–506. https://doi.org/10.1016/j.aller.2015.05.006 - Schirone, M., Tofalo, R., Visciano, P., Corsetti, A., & Suzzi, G. (2013). Biogenic amines in Italian Pecorino cheese. Frontiers in microbiology, 4, 36. https://doi.org/10.3389/fmicb.2013.00036 This product has not been researched well enough to publish specific information on its histamine quotient. Please keep in mind that the general assumptions about hard cheeses and histamine levels have been applied to Parmigiano-Reggiano, as per the available data and referenced studies.