Stilton Cheese Histamine Information

Stilton cheese, a type of blue cheese that undergoes a long ripening process, has potential implications on histamine levels in the body. Essentially, histamine content in foods can increase during fermentation or maturing processes, which signifies that Stilton cheese could potentially contribute to increasing histamine levels. This is largely due to the presence of histamine-forming bacteria which are involved in the cheese ripening process(1). Adding to that, Stilton cheese, like other blue cheeses, presents blue mold. This factor further supports the potential for histamine increase, as mushrooms (including molds) are recognized as foods with high histamine content(2). Therefore, when considering the impact of consuming Stilton cheese on histamine levels, the presence of long-ripening and mold should be taken into account. Conversely, it should be noted that not all types of cheese have the same histamine content, and variations can exist depending on the specific type or brand(3). Therefore, more research would be necessary regarding the exact histamine content of Stilton cheese. The commonly recognized histamine liberators, which do not contain histamine but are capable of promoting its release, do not appear to be direct components in the production of Stilton cheese. Moreover, to our current knowledge, cheese including Stilton does not fall under foods or substances that are recognized to delay the breakdown of histamine. However, this subject requires more extensive research to draw solid conclusions due to the complexity and individual differences in histamine intolerance or sensitivity. 1. Kusch-Brandt, S. (2019), Working Group Histamine Intolerance. "Histamine Intolerance - put into perspective". Nutritional Medicine and Dietetics, University Hospital Zurich. http://www.mastzellaktivierung.info/downloads/foodlist/21_FoodList_EN_alphabetic_withCateg.pdf 2. Maintain, Histamine. "Foods high in histamines." https://www.histamineintolerance.org.uk/about/the-food-diary/the-food-list/ 3. Ladero, V., Calles-Enriquez, M., Fernandez, M., Alvarez, M. A. (2011). Toxicological Effects of Dietary Biogenic Amines. Current Nutrition & Food Science, 6(2),145-156. doi:10.2174/157340110790909689.