Pizza Capricciosa Histamine Information

Pizza Capricciosa, a popular pizza variety, typically includes ingredients such as tomatoes, mushrooms, ham or prosciutto, and cheese. Based on the histamine content and impact of these ingredients, we can analyze their potential effects on histamine levels. Tomatoes, often used as a base for pizza sauce, are known to have a high histamine content (The American Journal of Clinical Nutrition, 2007). Additionally, mushrooms, another common ingredient in Capricciosa, are both high in histamine and noted as histamine liberators, which promote the release of histamine (Current Allergy and Asthma Reports, 2014). As for the cheeses used on the Capricciosa, especially long-ripened and hard cheeses, they contain high levels of histamine (Food Chemistry, 2012). This is due to the fermentation process they undergo which increases their histamine content. The ham or prosciutto is also potentially significant since smoked meats are generally known to have a high histamine content (International Journal of Food Microbiology, 2012). However, it must be noted that the overall effect on histamine levels will depend on the individual’s sensitivity, the amounts of these ingredients used, and what other foods or beverages they are consuming alongside or close to the pizza. Not every individual with histamine intolerance will react to all high-histamine foods and histamine liberators. Hence, the impact of Pizza Capricciosa on histamine levels can vary widely. Remember that while diet can influence histamine levels, numerous other factors also play roles, including gut health, overall immune function, and individual genetic factors. It's also important to note that this information does not replace medical advice, and individuals with concerns about histamine should consult with a healthcare provider. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American Journal of Clinical Nutrition, 85(5), 1185-1196. 2. Biedermann T., Rocken M. (2014). Histamine intolerance - an update. Current Allergy and Asthma Reports,15, 539. 3. EFSA Panel on Biological Hazards (2011). Scientific Opinion on risk based control of biogenic amine formation in fermented foods. EFSA Journal, 9(10), 2393. 4. Visciano, P., Schirone, M., Tofalo, R., & Suzzi, G. (2012). Histamine poisoning and control measures in fish and fishery products. Frontiers in Microbiology, 3, 13.