Queso Fundido Histamine Information

Queso Fundido is a popular Mexican dish, primarily composed of melted cheese and optional ingredients like chorizo, mushrooms, or tomatoes. Its impact on histamine levels could be substantial, given the nature of its main ingredients. Cheese contributes significantly to the histamine content in food, particularly when long-ripened. Therefore, the type of cheese used in Queso Fundido would significantly contribute to the histamine content. Long-ripened cheese typically holds a higher histamine content than fresh cheese, potentially leading to the elevation of histamine levels in the body post-consumption (Manzotti et al., 2016). On the other hand, the additional ingredients used in Queso Fundido could potentially act as histamine liberators, substances that promote histamine release in the body. For instance, tomatoes, a common ingredient in Queso Fundido, are known histamine liberators, as are mushrooms. Both could potentially elevate the levels of histamine in the body even further (Maintz & Novak, 2007). However, it is essential to keep in mind that not all ingredients of Queso Fundido contribute to higher histamine levels. For example, if papaya is a part of the dish, it might possibly delay the breakdown of histamine, causing the histamine levels to remain high for a prolonged period (Sattler et al., 1988). To sum up, the histamine impact of eating Queso Fundido would likely be significant, given the histamine content in the cheese and potential histamine-liberating properties of ingredients like tomatoes and mushrooms. Yet, several factors could influence such an impact, including the specific type of cheese used and the presence of other ingredients affecting histamine metabolism. References: Manzotti, G., Breda, D., Di Gioacchino, M., & Burastero, S. E. (2016). Serum diamine oxidase activity in patients with histamine intolerance. International journal of immunopathology and pharmacology, 29(1), 105-111. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. Sattler, J., Hesterberg, R., Lorenz, W., Schmidt, U., Crombach, M., & Stahlknecht, C. D. (1988). Inhibition of human and canine diamine oxidase by drugs used in an intensive care unit: relevance for clinical side effects?. Agents and actions, 23(1-2), 47-52.