Pizza Histamine Information

Eating pizza can potentially influence histamine levels due to its common ingredients such as cheese, tomatoes, yeast-based dough, and potentially other toppings. Hard cheese and tomatoes are foods with high histamine levels and yeast is a product that contains histamine. Therefore, pizzas that include these ingredients could elevate histamine levels if consumed in significant amounts (1). Cheese and tomatoes, the primary ingredients in most pizzas, can impact histamine levels differently. Long-ripened cheese, particularly hard cheese, is high in histamine content. Tomatoes and tomato-based products also contain significant amounts of histamine (2). Pizza dough typically contains yeast, which is another food with considerable histamine content. The impact of pizza on histamine levels can be increased with certain pizza toppings, such as processed meats, like salami or ham, and mushrooms, which are high in histamine. Furthermore, certain other ingredients in pizza could serve as histamine liberators, amplifying the histamine response in the body while not containing appreciable amounts of histamine themselves. These include certain spices and additives that are often used in pizzas (3). Additionally, the various cheeses, tomato products, spices, and influencers used have an impact on an individual's histamine levels, albeit dependent on the total quantity consumed and individual sensitivity to the histamine response. To the best of our knowledge, no specific research has been conducted into the possible histamine-lowering effects of eating pizza. As such, in case of a high individual sensitivity to histamine, it’s suggested to consult with healthcare professionals for a personalized dietary plan. In light of all the above, it's feasible to say that eating pizza could potentially increase histamine levels due to the nature of the ingredients commonly used. However, individual reactions may vary greatly depending on several factors including personal intolerance levels and the specific ingredients used. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Geier, M. S., Butler, R. N., & Howarth, G. S. (2007). Inflammatory bowel disease: current insights into pathogenesis and new therapeutic options; probiotics, prebiotics and synbiotics. International journal of food microbiology, 115(1), 1-11. 3. Martin, M. E., Solnick, J. V., & Howarth, G. S. (2003). A basic introduction to the role of the gut mucosa, prebiotics, and synbiotics in inflammatory bowel disease. Nutrition in Clinical Practice, 18(2), 132-141.