Raclette Histamine Information

Raclette is a semi-hard cheese enjoyed as a melted delicacy in Switzerland, France, and many parts of the world. The effect of Raclette on histamine levels has not been definitively studied. However, one can assess its potential impact based on its main ingredient: cheese. Long-ripened cheeses, which include most hard cheeses, contain high histamine levels, and Raclette typically undergoes extensive maturation, which likely contributes to higher histamine content (Comas-Basté, Sánchez-Pérez, Veciana-Nogués & Vidal-Carou, 2020). Raclette is primarily consumed melted on potatoes or bread, both of which have low histamine contents and do not act as histamine liberators. Nonetheless, the high histamine content may be further manipulated by the condiments and sides consumed with Raclette. In particular, pickles and tomatoes, common Raclette accompaniments, contain vinegar and may lead to increased histamine levels (Maintz & Novak, 2007). Finally, it's worth noting the consumption of alcohol during a Raclette meal, usually white wine, can potentially inhibit the body's ability to breakdown histamine, therefore exacerbating the effect of any histamine provided by the cheese (Kuefner, Schwelberger, Weidenhiller, Hahn & Raithel, 2004). This analysis is tentative and based on the typical ingredients and accompaniments of a Raclette, with each individual's experience potentially differing based on their sensitivity to histamine. Comas-Basté, O., Sánchez-Pérez, S., Veciana-Nogués, M., & Vidal-Carou, M. C. (2020). Histamine Intolerance: The Current State of the Art. Biomolecules, 10(8), 1181. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. Kuefner, M. A., Schwelberger, H. G., Weidenhiller, M., Hahn, E. G., & Raithel, M. (2004). Different metabolism of histamine in man and woman. Inflammation Research, 53(4), S23-S27.