Do All Fermented Foods Have Tyramine? Unveiling the Facts

October 15, 2025 •

2 min read

Tyramine, a naturally occurring compound, is produced during the fermentation and aging of various foods. The question, do all fermented foods have tyramine?, is often asked. The answer is no, because the concentration of tyramine depends on specific microbes, fermentation time, and storage conditions.

Quick Summary

Not all fermented foods contain tyramine; the quantity varies. Factors such as the microbes used, the aging process, and storage conditions influence tyramine levels. Aged cheeses and cured meats are often high in tyramine, while some fresh dairy products have little to none.

Key Points

Tyramine Levels Vary: Not all fermented foods contain the same amount of tyramine; levels depend on the fermentation process.
Aging and Tyramine: Longer fermentation and aging processes, such as in aged cheeses and cured meats, increase tyramine content.
Fresh vs. Aged: Fresh, non-aged foods like yogurt and fresh milk generally have low tyramine levels.
MAOI Considerations: Those on MAOIs must follow a low-tyramine diet to avoid high blood pressure.
Storage Practices: Proper storage and refrigeration are crucial to prevent tyramine formation.
Migraine Trigger: Tyramine can trigger migraines in some individuals.

Understanding Tyramine

Tyramine is a biogenic amine formed from the amino acid tyrosine. Microorganisms produce tyramine during fermentation or decay. Healthy individuals have monoamine oxidase (MAO), an enzyme that breaks down tyramine. However, excessive intake can cause issues like high blood pressure.

Factors Affecting Tyramine Levels

Several factors affect tyramine production in fermented foods:

Microbial Strains: Specific bacteria, yeast, and other microbes used in fermentation are key. Certain strains are prolific tyramine producers. Standardized starter cultures can help control tyramine levels.
Amino Acid Availability: The more tyrosine in food, the greater the potential for tyramine production.
Aging Duration: Aged foods have more time for microbes to convert tyrosine into tyramine, leading to higher levels.
Storage Conditions: Warm temperatures can promote tyramine-producing bacteria. Improper storage can increase tyramine levels, even in fresh foods. Freezing can slow this process.
pH Level: An acidic environment is favorable for tyramine production.

Foods High in Tyramine

The following fermented foods often have high tyramine levels:

Aged Cheeses: Aged cheddar, blue cheeses (Stilton, Gorgonzola), parmesan, Swiss, and feta.
Cured Meats: Salami, pepperoni, dry sausages, and cured or smoked fish.
Fermented Soy Products: Soy sauce, miso soup, tempeh, and fermented tofu.
Fermented Vegetables: Sauerkraut and kimchi.
Alcoholic Beverages: Tap or home-brewed beers, red wine, and vermouth.
Yeast Extracts: Marmite and Vegemite.

Low-Tyramine Alternatives

For those needing to manage tyramine intake, fresh and minimally processed options are best:


High-Tyramine Food	Low-Tyramine Alternative
Aged Cheddar, Blue Cheese	Fresh dairy like milk, yogurt, cottage cheese, ricotta
Salami, Cured Meats	Fresh, refrigerated meat, poultry, fish
Miso, Fermented Tofu, Soy Sauce	Non-fermented soy products like fresh soy milk, fresh tofu
Sauerkraut, Kimchi	Fresh or canned vegetables
Tap/Home-brewed Beer, Red Wine	Moderation of pasteurized bottled beers, certain clear liquors, or other low-tyramine beverages
Sourdough Bread	Commercially made sourdough or unfermented breads

Tyramine and MAOIs

MAOIs (Monoamine Oxidase Inhibitors) are medications that can cause a dangerous spike in blood pressure if tyramine is not properly processed. Patients on MAOIs must follow a strict, tyramine-restricted diet. This is often required during and after medication to allow enzyme function to return. Individuals with a history of migraines may also find that reducing tyramine intake can help, as it is a known trigger.

Conclusion

Not all fermented foods contain tyramine, but the amount varies. The presence and quantity of tyramine depends on the microorganisms involved, the fermentation time, and storage practices. Many aged or long-fermented products are high in tyramine, while fresher items like yogurt are low. Awareness of these factors is key, especially for those on MAOI medications or prone to migraines, for whom dietary monitoring is essential for safety. For everyone else, understanding the origin of tyramine can help make more informed choices within a balanced diet. For detailed information, resources like the National Institutes of Health offer guidance on dietary restrictions.

Frequently Asked Questions

Certain bacteria and yeast produce tyramine during fermentation. Some microbes are more efficient at this. Longer aging periods also increase tyramine.

Yes, most commercial yogurts are generally safe. They are made with pasteurized milk, and fermentation is controlled, resulting in low tyramine levels.

Eating high-tyramine foods while on MAOIs can cause a dangerous spike in blood pressure, known as a hypertensive crisis, which may lead to severe headaches or more serious complications.

Yes, kimchi, like sauerkraut and other fermented vegetables, is known to contain high levels of tyramine due to the bacterial action during fermentation.

No, fermentation does not always produce tyramine. Production depends on the presence of tyrosine and specific microorganisms that can convert it to tyramine. Not all starter cultures have this ability.

Prioritize fresh, unprocessed foods over aged or fermented ones. Store food properly, refrigerating and eating leftovers promptly to prevent tyramine development.

No, only aged or strong cheeses like aged cheddar, Swiss, and blue cheese are high in tyramine. Fresh cheeses such as cottage cheese, ricotta, and cream cheese are typically low in tyramine and are considered safe for restricted diets.