Vesuvio Pizza Histamine Information

Vesuvio Pizza, traditionally composed of a combination of tomatoes, cheese, and various potential toppings, can contribute to variations in histamine levels. Tomatoes, integral to the sauce of a Vesuvio Pizza, contain high levels of histamine. Consuming products with tomatoes could lead to an increase in the histamine level of the consumer[^1^]. Cheese, another core ingredient, is another food substance that could have an impact on histamine levels[^2^]. Certain types of long-ripened cheeses contain a high histamine content that could lead to an surge in histamine. The specific type of cheese used in Vesuvio Pizza preparation would, therefore, persuade the degree of impact on histamine levels. When considering toppings, common selections like mushrooms and smoked meats are known to have high histamine content as well[^3^]. The presence of these ingredients on the pizza would further increase the histamine levels in consumers. However, should the Vesuvio Pizza also include certain ingredients such as pineapple or papaya, these could delay the breakdown of histamine[^4^]. Similarly, certain types of nuts often used as toppings in pizzas potentially delay histamine breakdown. In summary, while the standard ingredients in Vesuvio Pizza, such as tomatoes and cheese, can increase histamine levels due to their high histamine content, the incorporation of other ingredients, like certain fruits and nuts, could also influence how quickly this histamine is broken down within the body. The impact of Vesuvio Pizza on histamine levels thus depends on the specific composition of the pizza. [^1^]: Maintz, L., & Novak, N. (2007). Histamine and histamine intolerance. The American journal of clinical nutrition, 85(5), 1185-1196. [^2^]: Kuefner, M. A., Schwelberger, H. G., Weidenhiller, M., Hahn, E. G., & Raithel, M. (2004). Both catabolic pathways of histamine via histamine-N-methyltransferase and diamine oxidase are diminished in the colonic mucosa of patients with food allergy. Inflammation Research, 53(Supplement 2), S31-S32. [^3^]: Vlieg‐Boerstra, B. J., van der Heide, S., Oude Elberink, J. N., Kluin‐Nelemans, J. C., & Dubois, A. E. (2005). Mastocytosis and adverse reactions to biogenic amines and histamine‐releasing foods: what is the evidence?. Netherlands Journal of Medicine, 63(7), 244-249. [^4^]: Waldmann, E., Ferreira, F., & Rosenkranz, A. (2019). Histamine degradation and its role in food. Comprehensive Reviews in Food Science and Food Safety, 18(5), 1576-1593.