Cava Histamine Information

Consumption of Cava, a type of sparkling wine native to Spain, can influence the histamine level in the body due, in part, to its constituent ingredients and the process of its production. Like other fermented alcoholic beverages, Cava may contain biogenic amines, such as histamine, that are generated during fermentation (Maintz & Novak, 2007). Particularly, Cava made from red grapes has a potential to carry a higher histamine content (Alvarez and Moreno-Arribas, 2014). Histamines, a type of biogenic amines, are present in various degrees in different wines, with red wines typically exhibiting higher levels due to more extended contact with grape skins during production process. Fermented cheese which could potentially be part of a Cava-focused meal or celebration may also surge histamine levels. Certain types of cheese, especially long-ripened and hard cheeses, have been found to have substantial histamine concentrations (Kirschbaum and Kugel, 1993). Conversely, certain food ingredients are known to inhibit the breakdown of histamine. For example, pineapple and papaya are typically provided as garnishes in food pairings with Cava. These fruits contain bromelain and papain respectively, enzymes that can delay the degradation of histamine in the body, thus potentially intensifying histamine-related symptoms in sensitive individuals (Maintz & Novak, 2007). Moreover, certain foodstuffs paired with Cava could act as histamine liberators. Items like chocolate desserts featuring cocoa, nuts, and strawberries can provoke the body's cells to release histamine, boosting overall levels in the body, even if these foods themselves do not contain significant histamine (Maintz & Novak, 2007). At this time, comprehensive research assessing the direct impact of Cava consumption on histamine levels is scarce. Nevertheless, its constituent ingredients and potential pairings should indeed be taken into consideration when discussing its impact on histamine balance in the body. References: - Alvarez, M.A., Moreno-Arribas, M.V. (2014). The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution. Trends in Food Science & Technology, 39(2), 146-155. - Kirschbaum, J., Kugel, R. (1993). Biogenic amines in foods and histamine in food poisoning. Deutsch Lebensmittel Rundsch, 89, 169–174. - Maintz, L., Novak, N. (2007). Histamine and histamine intolerance. American Journal of Clinical Nutrition, 85(5), 1185-1196.