Cheese: histamine content (2.84 mg/100 g)
2.84 mg/100 g
Reported range 0.02–115.40 mg per 100 g. Concentrations vary with ripeness, storage and processing, so a single figure would be misleading.
By portion
| Portion | Grams | Histamine |
|---|---|---|
| 1 serving | 100 g | 2.84 mg |
Source
“Cheese, sheep, fresh — not detected (n=3); Montanha (2016)”
“Cheese, sheep, aged — not detected (n=6); Montanha (2016)”
“Cheese, artisanal, Serra Geral, fresh — mean 63.8 mg/kg, range 63.2–64.4 mg/kg (n=24); Caldeira et al. (2024)”
“Cheese, Minas, Frescal, fresh — mean 6.9 mg/kg (n=10); Cunha et al. (2012)”
“Cheese, Minas, Padrão — mean 3.3 mg/kg (n=16); Vale and Gloria (1998)”
“Cheese, Minas, Padrão — not detected (n=3); Santos et al. (2017)”
“Cheese, Mozzarella — mean 2.22 mg/kg (n=10); Rigueira (2010)”
“Cheese, Mozzarella — not detected (n=9); Rigueira (2010)”
“Cheese, Mozzarella — mean 15.7 mg/kg (n=13); Vale and Gloria (1998)”
“Cheese, Mozzarella — not detected (n=18); Moreira (2018)”
“Cheese, Mozzarella — mean 71.7 mg/kg (n=10); Cunha et al. (2012)”
“Cheese, Mozzarella — not detected (n=18); Ubaldo et al. (2015)”
“Cheese, Requeijão cream — mean 0.2 mg/kg (n=14); Vale (1996)”
“Cheese, Requeijão bar — mean 1.4 mg/kg (n=7); Vale (1996)”
“Cheese, artisanal, Serra Geral, aged — mean 35.1 mg/kg, range 21.5–46.4 mg/kg (n=72); Rocha (2021)”
“Cheese, artisanal, Serro, aged — mean 132.0 mg/kg, range 19.2–423.0 mg/kg (n=24); Araújo (2013b)”
“Cheese, artisanal, Serro, aged — mean 16.2 mg/kg, range 6.34–33.9 mg/kg (n=10); Cardoso (2011)”
“Cheese, Gorgonzola — mean 13.5 mg/kg (n=3); Vale and Gloria (1998)”
“Cheese, Gorgonzola — mean 4.0 mg/kg (n=18); Moreira et al. (2018)”
“Cheese, Gorgonzola — not detected (n=3); Santos et al. (2017)”
“Cheese, Gorgonzola — mean 24.3 mg/kg (n=6); Santos et al. (2020)”
“Cheese, Gouda — mean 28.4 mg/kg (n=9); Vale and Gloria (1998)”
“Cheese, Gouda — mean 79.1 mg/kg (n=10); Cunha et al. (2012)”
“Cheese, Gruyere — not detected (n=3); Santos et al. (2017)”
“Cheese, Moleson — not detected (n=3); Santos et al. (2017)”
“Cheese, Parmesan — mean 2.1 mg/kg (n=6); Vale and Gloria (1998)”
“Cheese, Parmesan — mean 107.0 mg/kg (n=6); Vale and Gloria (1997)”
“Cheese, Parmesan — not detected (n=18); Moreira (2018)”
“Cheese, Prato — mean 16.0 mg/kg (n=15); Vale and Gloria (1998)”
“Cheese, Prato — mean 14.8 mg/kg (n=10); Cunha et al. (2012)”
“Cheese, Prato — not detected (n=3); Santos et al. (2017)”
“Cheese, Provolone — mean 10.4 mg/kg (n=15); Vale and Gloria (1998)”
“Cheese, Reblochon — not detected (n=3); Santos et al. (2017)”
“Cheese, Sbrinz — not detected (n=3); Santos et al. (2017)”
“Cheese, Tilsit — mean 16.1 mg/kg (n=3); Vale and Gloria (1998)”
“Cheese, Grated — mean 104.0 mg/kg, range 2.2–257.0 mg/kg (n=9); Custódio (2006)”
“Cheese, Grated — mean 28.8 mg/kg (n=4); Vale and Gloria (1998)”
“Cheese, Grated — mean 104.0 mg/kg, range 19.8–1154.0 mg/kg (n=4); Pimentel (2001)”
“Cheese, Grated, Parmesan — mean 108.0 mg/kg, range 1.0–521.0 mg/kg (n=30); Pimentel (2001)”
“Cheese, Grated, Parmesan — mean 213.0 mg/kg, range 2.1–783.0 mg/kg (n=21); Custódio et al. (2007)”
“Cheese, Grated, Parmesan — mean 37.1 mg/kg (n=8); Vale and Gloria (1998)”
“Cheese, Grated, Parmesan — mean 124.0 mg/kg, range 9.0–251.0 mg/kg (n=9); Pimentel (2001)”
“Cheese, Grated, Parmesan — mean 103.0 mg/kg, range 2.2–257.0 mg/kg (n=9); Custódio (2006)”
“Cheese, Grated, Parmesan — mean 49.1 mg/kg (n=34); Moreira and Gloria (2017)”
Food composition data, not medical advice. Reported tolerance thresholds vary widely between individuals, so a value being high here does not mean you will react to it.