Saganaki Histamine Information

Saganaki, a traditional Greek dish, usually consists of cheese that is flambéed and served with lemon and bread. The primary ingredient is cheese, most commonly Greek cheeses such as Kefalograviera, Kasseri, Kefalotyri, or Halloumi. Referring to the list you have provided, long-ripened cheese, particularly hard cheese, is known to have a high histamine content. Thus, it can be inferred that Saganaki can potentially impact histamine levels in people with histamine intolerance due to the kind of cheese included. However, key factors determine the histamine level in Saganaki. These are the type of cheese used and how it is prepared. While these cheeses are traditionally used in Saganaki, each cheese has a different rate of histamine content dependent on factors like the duration of fermentation and the bacteria used during the manufacturing process. Hard, aged cheeses usually have higher histamine levels compared to softer, younger cheeses (Reference: Maintz, L., Novak, N. (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). Aside from the cheese, Saganaki is often served with lemon, which is not listed as high in histamine content, a liberator, or an inhibitor. Thus, it shouldn't significantly impact histamine levels. In conclusion, while there are definitive results on the histamine levels of specific cheeses, there seems to be limited recorded research specifically on the histamine content of Saganaki as a finished product. Therefore, it is recommended to refer to the histamine levels of the specific cheese being used to gauge a more accurate understanding of its potential effect on histamine levels. This product has not been researched well enough to publish any further specific information. Our team is working hard on this. Data will be available soon.