Histamine Intolerance is a rare medical condition occurs in about 1 percent of the population, and 80% are middle-aged. With that, it’s often mistaken as the common allergy. Here I have a bad news for all of you cheese lovers, most of the aged hard cheeses such as parmesan or cheddar are contaning a high amount of histamine.
For people with histamine intolerance, it’s better to avoid eating fermented, reheated or canned food as it leads to building up of histamine in the body. Feta cheese has an average aging period of 3-6 months, so it’s no surprise that histamine is present.
To be exact, It is 49.9 mg of histamine in per kg of Feta cheese (3). The acceptable food histamine level should be below 200 mg/kg (4). Although feta fell within the range, it’s good enough to show some early symptoms to people who sensitive to histamine.
Other than that, semi-soft cheese like blue cheese, gouda, and swiss cheese also contain a good amount of histamine. So, it’s advised to maintain a minimum intake of them, or avoid at all. In comparison, the unripened or freshly eaten cheeses, such as mozzarella and cream cheese, are having a relatively lower histamine level.
Histamine is one of the 5 reasons to cause allergy in cheese, read the rest here.
The function of histamine in healthy individual
Histamine plays a huge role in our body immune system and also serve as metabolism mediators in many biological pathways. For normal people, our body can breakdown the excess histamine from food in two ways — one (mainly) is by the enzyme in the intestine called diamine oxidase (DAO), and secondly by histamine N-methyltransferase (HNMT) which present in most of our body tissue. The reasons for these enzymes insufficiently or failed to action is not fully understood.
There are 5 main reasons affecting the histamine level in cheese:
- The type of bacteria
- pH and salt concentration
- Aging time
- Handling procedure and contamination
Why does cheese aging affect the histamine level?
Traditionally, Feta will be stored in low temperature in an underground cave or cellar. Then, it will be left for aging/ripening for months in wooden barrels. Some cheese may take years to age. This is an essential step to make cheese taste great and tangy.
But, not all histamine in cheese will be increased after a period of aging. Some don’t. It all depends on the presence of histamine-producing bacteria.
Bacteria involves in producing the histamine includes Morganella
Read: Is feta good for Keto diet? here.
And also the temperature…
The improper storing (and fluctuation of) temperature actually plays an important role in the histamine level. All and all, it depends on the method of different cheesemakers.
A study (2) has been carried out to test the histamine level using the
It also implies that the longer you left the cheese in room temperature, the higher the histamine content.
So, is feta cheese pasteurised or not?