Randy Chandler
Swiss cheese is a hard, aged cheese that is generally moderate to high in histamine. Histamine intolerance is a condition where the body is unable to break down endogenous histamine and histamine supplied through diet. The cause of histamine intolerance is not yet fully understood, but it is thought to be due to an imbalance between histamine supply and reduced activity of histamine-degrading enzymes. Histamine levels in Swiss cheese are influenced by the presence of histamine-producing bacteria, specifically Lactobacillus buchneri, and the initial concentration of this bacteria in the raw milk used to make the cheese. The amount of histamine in Swiss cheese can vary, with some samples containing less than 15 mg of histamine per 100 g of cheese, while others may contain up to 80 mg of histamine per 100 g of cheese. Individual tolerance to histamine also varies, and some people may be able to consume Swiss cheese without experiencing adverse effects, while others may need to avoid it or opt for low-histamine alternatives.
| Characteristics | Values |
|---|---|
| Histamine content | Moderate to high |
| Intolerance | May cause histamine intolerance, histamine poisoning, or other allergic reactions |
| Causes | Histamine content may be due to the presence of microbes such as Lactobacillus buchneri, which is used in the cheese-making process |
| Alternatives | Low-histamine alternatives include soft cheeses such as mozzarella, ricotta, cottage cheese, and cream cheese |
| Individual variation | Reactions to Swiss cheese vary from person to person, with some individuals being able to tolerate it without issues |
| Dietary considerations | Swiss cheese is also high in sodium and fat, which may be a consideration for those on restricted diets |
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What You'll Learn
Swiss cheese is moderate to high in histamine
Swiss cheese is a hard cheese, and hard cheeses are generally high in histamine. Swiss cheese is made from raw milk inoculated with various concentrations of a histamine-producing strain of Lactobacillus buchneri. The histamine content of Swiss cheese is influenced by the initial concentration of L. buchneri present in the raw milk. The highest inoculum level tested was 10^5 L. buchneri/ml, and this cheese contained 80 mg of histamine per 100 g of cheese after 90 days of storage.
Swiss cheese has been implicated in histamine poisoning outbreaks, with Lactobacillus buchneri being isolated from Swiss cheese in these instances. Temperature can also increase histamine levels in Swiss cheese, and certain circumstances may increase this reaction.
Swiss cheese is considered to have moderate to high levels of histamine. While some individuals may tolerate Swiss cheese without issue, those with histamine intolerance may experience adverse effects. Histamine intolerance arises from an imbalance between histamine supply and reduced activity of histamine-degrading enzymes. A high intake of histamine in the diet is thought to be the main cause of symptoms, and the fresher the food, the better it is usually tolerated.
The Swiss Allergy Centre notes that Swiss cheese contains a significantly lower quantity of histamine and is generally well-tolerated. However, individual tolerance levels vary, and the quantity of Swiss cheese consumed can also influence symptom severity. It is recommended to test individual tolerance to ingredients carefully and keep track of them using tools like the Fig app, which can help identify histamine-friendly foods and suggest low-histamine alternatives.
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Lactobacillus buchneri causes histamine in Swiss cheese
Swiss cheese is generally considered to be moderate to high in histamine. This is due to the presence of microbes that can easily convert histidine to histamine during processing. One of the main microbes responsible for histamine production in Swiss cheese is Lactobacillus buchneri, a histamine-producing bacterium.
Lactobacillus buchneri is a bacterium commonly found in Swiss cheese. While Lactobacillus buchneri has many beneficial properties, it can also produce histamine. In Swiss cheese, Lactobacillus buchneri is typically added to raw milk at various concentrations. The amount of histamine produced in the cheese is directly proportional to the initial concentration of Lactobacillus buchneri in the raw milk. For example, in one study, Swiss cheese made with the highest concentration of Lactobacillus buchneri (105 L. buchneri/ml) contained 80 mg of histamine per 100 g of cheese after 90 days of storage. On the other hand, cheese made with the lowest concentration (102 L. buchneri/ml) contained only 15 mg of histamine per 100 g of cheese after the same storage period.
The presence of Lactobacillus buchneri in Swiss cheese can lead to increased histamine levels, which can cause issues for individuals with histamine intolerance or mast cell activation issues. Histamine intolerance is a condition where the body has difficulty breaking down histamine, leading to a buildup of histamine in the body. Symptoms of histamine intolerance can include digestive issues, headaches, skin rashes, and respiratory problems. For individuals with histamine intolerance, consuming high-histamine foods like Swiss cheese can trigger these symptoms.
To control histamine formation in Swiss cheese, manufacturers need to control the number of histamine-producing bacteria in the raw milk. A study found that a 5.5% concentration of NaCl (salt) in a specific broth inhibited the production of histamine by Lactobacillus buchneri. However, the concentrations of NaCl typically found in Swiss cheese are not inhibitory to the growth of this bacterium. Additionally, Lactobacillus buchneri can survive heating temperatures up to 80°C, suggesting that it can easily survive the normal heating processes applied to raw milk before cheese-making.
Overall, Lactobacillus buchneri is a significant contributor to the high histamine content found in Swiss cheese. For individuals sensitive to histamine, it is essential to be aware of the potential risks associated with consuming Swiss cheese and other aged cheeses.
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Swiss cheese is high in histamine due to maturation and fermentation
Swiss cheese is a hard cheese that is generally moderate to high in histamine. The maturation and fermentation processes that hard cheeses undergo contribute to their high histamine content.
Maturation and fermentation are known to affect histamine levels in foods. Foods that have undergone maturation and fermentation, such as those containing alcohol, vinegar, yeast, and bacteria, are typically avoided by people with histamine intolerance. This includes tinned foods, convenience foods, semi-processed products, meals kept warm or reheated, and long-stored products.
Swiss cheese is made from raw milk inoculated with various concentrations of a histamine-producing strain of Lactobacillus buchneri. The histamine content in Swiss cheese is directly proportional to the initial concentration of L. buchneri in the raw milk. Lactobacillus buchneri is a microbe that can easily convert histidine to histamine during cheese processing.
A 1985 study published in Applied and Environmental Microbiology linked Lactobacillus buchneri to a histamine poisoning outbreak from Swiss cheese. Certain conditions, such as temperature, can further increase histamine production and levels in the cheese.
While Swiss cheese is generally considered moderate to high in histamine, individual tolerance levels vary. Some people may be able to tolerate Swiss cheese without experiencing any adverse effects, while others with histamine intolerance may need to avoid it completely.
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Histamine intolerance symptoms vary from person to person
Swiss cheese is generally considered to be moderate to high in histamine. However, histamine intolerance symptoms vary from person to person, and some individuals may tolerate Swiss cheese better than others. Histamine intolerance is characterized by an accumulation of histamine in the body, exceeding its capacity to eliminate it effectively. This condition can be influenced by various factors, including genetic predisposition, alcohol consumption, and dietary deficiencies.
The symptoms of histamine intolerance can manifest sporadically and non-specifically throughout the body, with gastrointestinal symptoms being the most common. These symptoms can include coughing, wheezing, and watery eyes. For those with histamine intolerance, incorporating low-histamine foods into their diet can help alleviate symptoms. Soft cheeses, such as mozzarella, ricotta, and cottage cheese, are generally better tolerated by those with histamine intolerance.
To determine individual tolerance, it is recommended to test and track reactions to specific ingredients, as everyone's triggers can be unique. The Fig app, for example, allows users to scan product barcodes to identify ingredients that may be high in histamine and suggests low-histamine alternatives. Additionally, working with a dietitian can be beneficial in navigating a low-histamine diet and understanding personal tolerance levels.
Another approach to identifying histamine intolerance triggers is through an elimination diet. This involves removing high-histamine foods from the diet and then gradually reintroducing them while monitoring for symptoms. Keeping a food diary during this process can help identify specific triggers. While following a low-histamine diet can be challenging due to limited data sources, it has been shown to reduce symptoms in individuals with histamine intolerance.
It is worth noting that histamine levels in foods can vary, even within the same types of food. However, fermented, aged, or overly processed foods are generally considered to contain higher histamine levels than fresh foods. Additionally, some foods, such as mushrooms, soybeans, and certain types of seafood, may contain histamine-like substances that can trigger symptoms in individuals with histamine intolerance.
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Swiss cheese poisoning can be caused by Lactobacillus buchneri
Swiss cheese is generally considered to be moderate to high in histamine. Fresh cheeses are typically lower in histamine, while soft and hard cheeses are high in histamine. Swiss cheese is a hard cheese, and aged hard cheeses like Swiss cheese, parmesan, cheddar, and gouda are very high in histamine. This is due to the presence of microbes that convert histidine to histamine during processing. Lactobacillus buchneri is one such microbe that has been found in Swiss cheese and has been linked to histamine poisoning.
Lactobacillus buchneri is a histamine-producing bacterium that can cause histamine poisoning in Swiss cheese. In 1985, a study published in Applied and Environmental Microbiology found that Lactobacillus buchneri was responsible for an outbreak of histamine poisoning from Swiss cheese. The bacterium produced high levels of histamine, with up to 4,070 nmol of histamine per ml in MRS broth supplemented with 0.1% histidine. The identification of this isolate was based on biochemical, bacteriological, and DNA characterizations.
Swiss cheese made from raw milk inoculated with Lactobacillus buchneri had histamine levels proportional to the initial number of bacteria present in the milk. The highest concentration of Lactobacillus buchneri tested resulted in Swiss cheese containing 80 mg of histamine per 100 g of cheese after 90 days of storage. Lower concentrations of the bacterium also produced detectable levels of histamine, with 15 mg of histamine per 100 g of cheese after the same storage time. Therefore, controlling the amount of histamine-forming bacteria in the raw milk is essential to managing histamine formation in Swiss cheese.
Histamine poisoning, also known as scombroid fish poisoning, is an allergy-like intoxication that can occur from consuming Swiss cheese with high levels of histamine. The symptoms of histamine poisoning can vary from person to person, but for those with histamine intolerance or mast cell activation issues, consuming high-histamine cheeses can lead to adverse reactions. It is important to note that individual tolerance to Swiss cheese and histamine levels may vary, and some people may be more sensitive to its effects than others.
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Frequently asked questions
Swiss cheese is generally considered to be moderate to high in histamine. However, individual tolerance to histamine varies from person to person. Those with histamine intolerance may experience problems with Swiss cheese due to its histamine content.
Histamine intolerance occurs when the body is unable to break down endogenous histamine and histamine supplied through diet sufficiently. The cause of histamine intolerance is not yet fully understood, but it is thought to be related to an imbalance between histamine supply and the activity of histamine-degrading enzymes.
Symptoms of histamine intolerance vary and are frequently non-specific. They mainly occur during and after meals and can include abdominal pain, diarrhoea, and flatulence. In some cases, histamine intolerance can also cause an allergic reaction, such as hives or itching.
If you have histamine intolerance, it is recommended to avoid foods that are high in histamine or trigger a reaction. Fermented and matured foods, as well as high-histamine cheeses like Swiss cheese, should generally be avoided. Fresh, unprocessed, or frozen foods are better tolerated. Working with a dietitian can help navigate a low-histamine diet and understand individual needs.
