Burrata: FODMAP, histamine, lactose and gluten
Here is what the scientific sources say about Burrata for people managing sensitivities to FODMAP, histamine, gluten and lactose.
Histamine
The histamine/biogenic amine content of Burrata is considered low (0-3 intensity scale).
Sources: Comas-Basté O, et al. Biomolecules. 2020;10(8):1181 — alimenti freschi non stagionati generalmente <1 mg/kg di istamina; Moniente M, et al. Compr Rev Food Sci Food Saf. 2021;20(2):1481-1523 — rischio di accumulo di istamina concentrato nei formaggi stagionati, non nei formaggi freschi a pasta filata come burrata/mozzarella.
LTP (lipid transfer protein)
The LTP risk associated with Burrata is classified as low.
Sources: Egger M, Hauser M, Mari A, Ferreira F, Gadermaier G. 2010. The role of lipid transfer proteins in allergic diseases. Clinical and Experimental Allergy 40(11):1571-1580. — Le LTP sono proteine di difesa esclusive del regno vegetale, assenti nel latte e nei suoi derivati: la burrata non contiene LTP, quindi il rischio di reazione LTP-mediata è nullo per questo alimento.
Lactose and gluten
Lactose is naturally present in Burrata. Gluten is not naturally present in Burrata.
Frequently asked questions
- What is the histamine content of Burrata?
- The histamine content of Burrata is low, according to the cited source.
- What is the LTP risk of Burrata for sensitive people?
- The LTP risk of Burrata is low, according to the cited source.
- Is lactose naturally present in Burrata?
- Yes, lactose is naturally present in Burrata.
- Is gluten naturally present in Burrata?
- No, gluten is not naturally present in Burrata.
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