Quark Cheese Histamine Information

Quark Cheese, a staple dairy product in many parts of Europe, is typically low in histamine content due to its manufacturing process. Quark is fresh cheese that has not been fermented or aged like many hard cheeses. The short ripening process decreases the time in which histamine-producing bacteria can multiply. Therefore, consuming Quark Cheese might not significantly raise histamine levels in most individuals. However, it is important to consider individual reactions to Quark Cheese or any dairy product. Some people might react adversely due to it being a potential histamine liberator. Histamine liberators are substances that do not necessarily contain histamine but might trigger the body to release histamine stored in various cells in the body. Quark Cheese is prepared with lactic acid bacteria, and according to some studies, certain strains of these bacteria can reportedly lower histamine production in the gut. Probiotics, which are prevalent in some dairy products, are known to help regulate the gut microbiota, and may, in turn, potentially assist in slowing down the release of histamines. While the impact of eating Quark Cheese on histamine levels might not be highly significant for everyone, it would be advisable for individuals with known histamine intolerance to proceed with caution. As there is no definitive list of foods that increase or decrease histamine levels congruently for everyone, personal threshold and reaction to histamine vary from person to person. Consuming any food product should be done relative to an individual's tolerance level. For now, it is safe to say that Quark Cheese is not likely to significantly contribute to high histamine levels, but further research is needed to conclusively affirm this. Please note that it is always recommended to consult with a healthcare provider or a nutrition specialist for personalized advice. References: 1. Maintz L, Novak N. "Histamine and histamine intolerance." The American Journal of Clinical Nutrition, Volume 85, Issue 5, May 2007, Pages 1185–1196 https://www.ncbi.nlm.nih.gov/pubmed/17490952. 2. Reese I, Ballmer-Weber B, Beyer K, et al. "German guideline for the management of adverse reactions to ingested histamine." Allergo J Int. 2017;26(2):72-79 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5539148/. 3. Lyte, J. "Probiotics function mechanistically as delivery vehicles for neuroactive compounds: Microbial endocrinology in the design and use of probiotics." BioEssays, 2011,33(8), 574-581. https://www.ncbi.nlm.nih.gov/pubmed/21674702.