Romano Cheese Histamine Information

Romano cheese, like many other aged cheeses, may contribute to increased histamine levels within the body. This is due to the fermentation process, which tends to result in high histamine content in food products (1). Though concrete research about Romano cheese in particular and its histamine content is somewhat scant, it is widely accepted that aged, fermented cheeses have more histamine than fresh cheeses (2). The main ingredients in Romano cheese include cow’s milk, salt, and culture, with aging time varying from five months to a year or more. Dairy products, especially aged cheese like Romano, have been reported in some instances to act as histamine liberators, triggering the body to release stored histamine (3). This can escalate histamine content in the body, potentially impacting people with histamine intolerance. However, not all cheeses are equal when it comes to histamine content. There is variability depending on factors such as type of milk used, fermentation process, duration of aging, etc. Therefore it is possible that some Romano cheese variants may have different histamine levels. No concrete information was found on whether Romano cheese or any of its ingredients have properties that can lower histamine levels. Therefore, in this regard it is important to state "This product has not been researched well enough to publish any informations, our team is working hard on this. Data will be available soon". In conclusion, if someone is watching their histamine levels, they may need to be mindful while consuming Romano cheese, given its potential to contain and release histamine. Further research would provide more concrete information for particular variants of Romano cheese or specific brands. References: 1. Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. 2. Kohn, J. B. (2015). Is There a Diet for Histamine Intolerance?. Journal of the American Dietetic Association, 110(10), 1547-1551. 3. Joneja, J. M., & Carmona-Silva, C. (2001). Outcome of a histamine-restricted diet based on chart audit. Journal of Nutritional & Environmental Medicine, 11(4), 249-262.