Tiramisu Histamine Information

Tiramisu is a popular Italian dessert that combines several ingredients including mascarpone cheese, eggs, sugar, coffee, ladyfingers, cocoa, and sometimes alcohol such as Marsala wine or rum. Considering these ingredients, the impact on histamine levels can vary. The primary concern for elevated histamine levels in tiramisu is if it contains ingredients aged or fermented, such as certain kinds of cocoa and alcohol. Cocoa products are known to delay the breakdown of histamine and can also act as histamine liberators, promoting its release[^1^]. Therefore, the use of cocoa in tiramisu could potentially affect histamine levels. Additionally, certain types of alcohol used in tiramisu, as indicated in recipes, can impact histamine. Alcohol is a known inhibitor of diamine oxidase (DAO), an enzyme that aids in breaking down histamine[^2^]. In the case of Marsala wine and rum, fermentation and maturing can increase histamine levels[^3^]. Mascarpone cheese used in tiramisu seems to not typically have strong associations with raised histamine levels given it's a fresh cheese not subjected to a long fermentation process[^4^]. However, tiramisu often calls for the use of cream, typically heavy cream whipped. Like mascarpone, fresh cream is not related to high histamine content. The other ingredients found in tiramisu such as eggs, sugar, coffee, and ladyfingers contain negligible amounts of histamine, do not liberate histamine, and won't delay the breakdown of histamine. However, note that individual tolerance can vary, some may experience symptoms even with lower histamine levels. Factors such as GI health, overall diet, and DAO activity may also play a significant role in histamine intolerance[^5^]. In conclusion, tiramisu may have an impact on histamine levels, predominantly due to the use of cocoa and some types of alcohol as ingredients, depending on individual tolerance levels and the specific recipe used. [^1^]: Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. [^2^]: Manzotti, G., Breda, D., Di Gioacchino, M., & Burastero, S. E. (2016). Serum diamine oxidase activity in patients with histamine intolerance. International journal of immunopathology and pharmacology, 29(1), 105-111. [^3^]: Vidal-Carou, M. C., Bover-Cid, S., Mariné-Font, A., & Latorre-Moratalla, M. L. (2004). Histamine and tyramine in Spanish wines: their formation during the winemaking process. American Journal of Enology and Viticulture, 55(2), 115-121. [^4^]: Seppälä, U., Selby, K., Monsuur, A., Jokelainen, K., Tasanen, K., & Kaukinen, K. (2015). Histamine intolerance: The diet matters. Clinical and translational allergy, 5(1), 1-1. [^5^]: Schnedl, W. J., Enko, D., Allerberger, F., & Schinko, H. (2019). Evaluation of symptoms and symptom combinations in histamine intolerance. Intestinal research, 17(3), 427-433.