Tortellini Histamine Information

Tortellini, a filled pasta typically composed of a mix of meat or cheese, may impact histamine levels based on the specific ingredients utilized. The stuffing can be diversified, ranging from cheese mixes to different meats or even seafood, and, to a certain extent, these dictate the histamine level. Cheese filled tortellini may potentially increase histamine levels. Cheese, especially if it is long-ripened like hard cheese, contains high levels of histamine. Therefore, the potential increase of histamine levels in the body largely depends on what type of cheese is used. A blend of mozzarella, parmesan and ricotta, which are types of cheese that are aged for a short period, may have a lower histamine content compared to well-aged ones like blue cheese and cheddar1. Meat-stuffed tortellini varieties must also be considered. Smoked meats, ham, and offal contain high histamine levels2. If these are used, the tortellini will likely trigger a histamine response. The histamine level also increases if the meat is stored for longer periods, due to the autolysis of bacteria present in the food3, which provokes the release of histamine. Seafood-based tortellini may also have high histamine levels, particularly when the filling includes invertebrate types like squid and mussels, known to be histamine liberators4. Tortellini in tomato-based sauces can additionally raise histamine because tomatoes and tomato products, such as ketchup and pizza, have high histamine content5. However, the use of certain herbs and spices in the cooking process could counteract the histamine increase. For example, turmeric and ginger are known to have anti-inflammatory, antioxidant properties that may aid in reducing histamine6. In contrast, consuming tortellini with a glass of red wine or French champagne, both high in histamine, could exacerbate any potential histamine response. References: 1. Maintz L, Novak N. Histamine and histamine intolerance. Am J Clin Nutr. 2007;85(5):1185-1196. 2. Kusche D, et al. Histamine intolerance: overestimated or underestimated? Nutr Rev. 2020 Jan 1;78(Supplement_1):16-24. 3. Sánchez-Pérez S, Comas-Basté O, Rabell-González J, et al. Biogenic Amines in Plant-Origin Foods: Are they Frequently Underestimated in Low-Histamine Diets? Foods. 2018;7(12):205. 4. Comas-Basté O, Sánchez-Pérez S, Veciana-Nogués MT, Latorre-Moratalla M, Vidal-Carou MC. Histamine Intolerance: The Current State of the Art. Biomolecules. 2020;10(8):1181. 5. Reese I, Ballmer-Weber B, Beyer K, et al. German guideline for the management of adverse reactions to ingested histamine: Guideline of the German Society for Allergology and Clinical Immunology (DGAKI), the German Society for Pediatric Allergology and Environmental Medicine (GPA), the German Association of Allergologists (AeDA), and the Swiss Society for Allergology and Immunology (SGAI). Allergo J Int. 2017;26(2):72-79. 6. Thakur AK, Shakya A, Husain GM, Emerald M. Therapeutic Role of Histamine H3 Receptor Antagonist in Health and Diseases. Drug Res (Stuttg). 2016;66(12):637-650.