Parmigiano Reggiano / Parmesan

Unsuitable

This food is often poorly tolerated with histamine intolerance.

Parmesan is aged for a minimum of 12-36 months. During this long maturation, the bacteria convert histidine into histamine in extremely high concentrations. It is one of the foods with the highest measured histamine content ever. (Maintz & Novak, 2007)

Safer alternatives

More information

Back to categoryFood rating methodologyFood database for histamine intolerance