Can Fermented Food Make You Dizzy? Exploring Potential Causes

December 28, 2025 •

4 min read

According to research, while fermented foods are generally considered healthy, some individuals may experience side effects such as dizziness. This unusual reaction can often be linked to the high content of naturally occurring biogenic amines like histamine and tyramine found in these foods, particularly for those with sensitivities.

Quick Summary

This article explores the reasons why certain people might feel dizzy after eating fermented foods, focusing on sensitivities to natural compounds like histamine and tyramine. It examines how underlying health conditions and the consumption of probiotic supplements can contribute to these symptoms, offering guidance on identification and management. By detailing the science behind fermented foods and potential adverse reactions, the text provides a comprehensive overview for those seeking clarity on their dietary triggers.

Key Points

Histamine and Tyramine: Fermented foods contain biogenic amines like histamine and tyramine, which can cause dizziness in sensitive individuals due to their effects on blood vessels and immune responses.
Histamine Intolerance: A deficiency of the DAO enzyme can cause histamine to build up from fermented foods, leading to allergy-like symptoms, including dizziness.
Tyramine Sensitivity: For some, tyramine from fermented foods can trigger migraines and dizziness by affecting blood pressure and circulation.
Underlying Conditions: People with conditions like Mast Cell Activation Syndrome (MCAS) or migraines are more susceptible to fermented food triggers, leading to symptoms like dizziness and brain fog.
Slow Introduction: If you are new to fermented foods or probiotics, starting with a small amount can help your body adjust and potentially prevent side effects like temporary dizziness.
Elimination Diet: Keeping a food diary and trying a short-term elimination diet can help identify which specific fermented foods trigger dizziness.
Consult a Professional: If symptoms persist, it is important to consult a healthcare provider to rule out other medical issues and receive a proper diagnosis.
Freshness Matters: Since histamine and tyramine levels increase over time, prioritizing fresh foods and consuming fermented products with lower biogenic amine content can be helpful.

Why Fermented Foods Can Cause Dizziness

Fermented foods are celebrated for their health benefits, primarily due to their probiotic content, which supports a healthy gut microbiome. However, a subset of the population reports adverse effects, including dizziness, after consumption. The root of this issue often lies not with the beneficial bacteria, but with other compounds produced during fermentation: biogenic amines such as histamine and tyramine.

The Role of Histamine

Histamine is a chemical involved in the immune response and other bodily functions. While most people can metabolize histamine effectively, those with histamine intolerance have a deficiency of the enzyme diamine oxidase (DAO), which is responsible for breaking it down. When someone with this condition consumes histamine-rich foods like aged cheese, sauerkraut, or kombucha, histamine can build up in the body and trigger allergy-like symptoms, including dizziness, headaches, and flushing.

The Impact of Tyramine

Tyramine is another biogenic amine found in fermented and aged foods. It is known for its ability to cause blood vessels to constrict, which can lead to changes in blood pressure and circulation, resulting in dizziness. Individuals who are sensitive to tyramine or are taking certain medications, such as monoamine oxidase inhibitors (MAOIs), are at a higher risk of experiencing these symptoms. Like histamine, the body relies on enzymes to break down tyramine; a deficiency can lead to its accumulation and cause adverse effects.

Underlying Conditions and Sensitivities

Several underlying health issues can make a person more susceptible to feeling dizzy from fermented foods. These include:

Mast Cell Activation Syndrome (MCAS): This condition involves the over-activation of mast cells, which release excessive amounts of histamine and other chemicals into the body. For people with MCAS, fermented foods are a common trigger that can lead to a variety of symptoms, including dizziness, brain fog, and fatigue.
Migraines: There is a known link between tyramine and migraine headaches. For migraine sufferers, consuming fermented foods high in tyramine, such as aged cheeses and cured meats, can act as a trigger, potentially causing dizziness as a symptom.
Gut-Brain Axis: The intricate connection between the gut and the brain, known as the gut-brain axis, suggests that changes in the gut microbiome can impact neurological function. For some, the introduction of new probiotic bacteria from fermented foods or supplements can cause a temporary adjustment period that includes dizziness or brain fog.

Comparison of Fermented Food Side Effects and Causes


Cause	Mechanism	Symptoms	Common Trigger Foods
Histamine Intolerance	Impaired breakdown of histamine due to a deficiency in the DAO enzyme.	Dizziness, flushing, headaches, rashes, digestive issues.	Aged cheese, sauerkraut, kimchi, kombucha, wine.
Tyramine Sensitivity	Accumulation of tyramine, leading to constricted blood vessels and increased blood pressure.	Dizziness, migraines, palpitations, brain fog.	Aged cheese, cured meats, soy sauce, wine.
Mast Cell Activation Syndrome (MCAS)	Overactive immune cells releasing excessive histamine and other mediators.	Dizziness, flushing, fatigue, brain fog, GI problems.	Aged/fermented foods, artificial additives, alcohol.
Probiotic Introduction	Initial gut microbiome adjustment or potential bacterial imbalances.	Temporary dizziness, bloating, gas, stomach discomfort.	Yogurt, kefir, probiotic supplements.

Management and Prevention

If you suspect that fermented foods are the cause of your dizziness, there are several steps you can take to manage your symptoms and identify the specific triggers. A key strategy is a temporary elimination diet, where you remove certain fermented foods and reintroduce them one by one to see which ones cause a reaction. Keeping a detailed food diary can be incredibly helpful in this process.

For those with histamine intolerance or MCAS, following a low-histamine diet can significantly reduce symptoms. This involves limiting consumption of aged and fermented products and favoring fresh, whole foods. In cases of tyramine sensitivity, paying close attention to the freshness of food is crucial, as tyramine levels increase with aging and fermentation.

It is always recommended to consult with a healthcare professional or a registered dietitian if you experience persistent or severe symptoms. They can help rule out other underlying medical conditions and provide personalized guidance. For individuals with a diagnosed condition like MCAS, working with a specialist is essential for proper management. For more information on dietary management for migraines, resources like the American Migraine Foundation can provide valuable insights into potential food triggers, including those with high tyramine content.

Lists and Remedies

Commonly Reported Trigger Foods:

Aged Cheeses: Parmesan, cheddar, blue cheese
Cured and Smoked Meats: Salami, pepperoni, bacon
Fermented Vegetables: Sauerkraut, kimchi, pickles
Fermented Beverages: Wine, beer, kombucha
Soy-Based Products: Soy sauce, miso paste
Leftovers: Tyramine and histamine levels can increase over time, so freshness is key.

Natural Remedies and Tips:

Drink Water: Dehydration can exacerbate dizziness, so staying well-hydrated is important.
Rest: Lying down in a quiet, dark room can help alleviate a dizzy spell.
Consume Fresh Foods: Prioritize fresh, unprocessed foods to minimize exposure to accumulated biogenic amines.
Start Slowly: When introducing new fermented foods, start with small quantities to gauge your body's reaction.

Conclusion

In summary, while many individuals benefit from incorporating fermented foods into their diet, it is possible for these foods to cause dizziness in certain people. The most common culprits are sensitivities to naturally occurring biogenic amines, such as histamine and tyramine, which can build up during the fermentation process. Underlying health conditions like histamine intolerance, Mast Cell Activation Syndrome, and migraines can make an individual more prone to these adverse reactions. By being aware of your personal triggers, consulting with a healthcare professional, and employing careful dietary management, you can continue to enjoy the health benefits of fermentation while minimizing unwanted side effects like dizziness.

Frequently Asked Questions

Some people feel dizzy after eating fermented foods due to sensitivities to biogenic amines, such as histamine and tyramine, which accumulate during the fermentation process. Conditions like histamine intolerance or a sensitivity to tyramine can cause a buildup of these compounds, leading to symptoms like dizziness.

Yes, histamine intolerance can cause dizziness. This occurs when the body lacks sufficient levels of the enzyme diamine oxidase (DAO) to break down histamine from foods, causing it to accumulate and trigger allergy-like reactions, which can include flushing and dizziness.

Yes, there is a link between tyramine and dizziness. Tyramine, another compound in fermented foods, can cause blood vessels to constrict. In sensitive individuals, this can affect blood pressure and circulation, potentially triggering migraines and dizziness.

Fermented foods that are aged or cured for longer periods tend to have higher levels of histamine and tyramine. Common examples include aged cheeses (like parmesan), cured meats (salami), sauerkraut, kimchi, and alcoholic beverages such as wine and beer.

For some individuals, especially those new to probiotics, introducing new bacteria into the gut can cause a temporary adjustment period that includes dizziness or brain fog. It can also be a sign of histamine intolerance if the supplement contains histamine-producing strains.

MCAS is a condition where mast cells release excessive amounts of chemicals like histamine. For people with MCAS, fermented foods are a common trigger that can lead to symptoms such as dizziness and brain fog.

A good way to start is by keeping a food diary to track your food intake and corresponding symptoms. An elimination diet, where you temporarily remove all high-histamine and high-tyramine foods and then reintroduce them one by one, can also help identify specific triggers.