Ravioli Histamine Information

Ravioli, a traditional Italian pasta filled typically with meat, cheese, or vegetable mixtures, can have an impact on the histamine levels depending on the ingredients used. If prepared with cheese, especially long-ripened cheese, the histamine content can be significantly high as such cheeses are listed among foods with a high histamine content. Similarly, if mushrooms, tomatoes, or certain kinds of meat like smoked ham are used for filling, they could also raise the histamine level due to their high histamine content. On the contrary, some ingredients commonly used in Ravioli, such as certain cheeses and meat types, can act as histamine liberators, which although they don't contain histamine themselves, can promote its release in the body. This is particularly relevant if cheeses like Brie or Camembert, or meats like pork are used in the ravioli filling. Furthermore, the sauce with which ravioli is often served can influence the histamine level. If the sauce contains tomatoes, vinegar, or red wine, it could enhance the histamine content because these ingredients are considered high in histamine. However, not all ingredients linked with ravioli have the potential to increase histamine level. In fact, ingredients like green vegetables or herbs used in the fillings or sauces might help in lowering histamine levels as they are rich in quercetin, a plant flavonoid that is found to stabilize histamine release in studies. Additionally, the use of olive oil could also potentially benefit as it is found to be a DAO enhancer, an enzyme that aids in breaking down and metabolizing histamine. To conclude, the impact of eating ravioli on histamine levels depends greatly on the specific ingredients used in its preparation and the sauce it's served with. Careful selection of ingredients can ensure to maintain and manage histamine levels. References: 1. Maintz, Laura; Novak, Natalija (2007), "Histamine and histamine intolerance", The American Journal of Clinical Nutrition, Volume 85, Issue 5, Pages 1185–1196, https://doi.org/10.1093/ajcn/85.5.1185 2. "Histamine-Rich Foods, Substances, and their Effects on Health", Oregon State University, Linus Pauling Institute – Micronutrient Information Center, 2016, https://lpi.oregonstate.edu/mic/other-nutrients/histamine 3. Kuefner, M.A., Schwelberger, H.G., Weidenhiller, M. et al, "Both catabolic pathways of histamine via histamine-N-methyltransferase and diamine oxidase are diminished in the colonic mucosa of patients with food allergy", Inflamm Res (2004) 53, 659–664. https://doi.org/10.1007/s00011-004-1310-1