Do Fresh Tomatoes Have Tyramine? Understanding Tyramine Content

December 13, 2025 •

3 min read

According to nutritional experts, fresh tomatoes are not considered a high-tyramine food. This is in contrast to aged or fermented foods, where tyramine is produced as a byproduct of amino acid breakdown. Understanding how tyramine levels differ in fresh versus processed tomatoes is crucial for those managing specific dietary concerns.

Quick Summary

Fresh tomatoes contain very low levels of tyramine, which typically do not pose a risk for most people. However, tyramine content can increase significantly in overripe, spoiled, or processed tomato products. Individuals on MAOI medications or with migraine sensitivity should monitor their intake of aged tomato products.

Key Points

Fresh Tomatoes: Fresh, ripe tomatoes contain very low levels of tyramine and are generally safe for consumption.
Tyramine Increases with Age: Tyramine content rises significantly in overripe, spoiled, or improperly stored tomatoes.
Processed Products are High in Tyramine: Sun-dried tomatoes, aged tomato pastes, and certain fermented sauces contain much higher levels of tyramine.
Impact on MAOI Users and Migraine Sufferers: Individuals taking MAOI medications or who are sensitive to tyramine should be cautious with processed tomato products to avoid blood pressure spikes or migraines.
Prioritize Freshness: For a low-tyramine diet, it is crucial to consume fresh tomatoes and use canned or jarred tomato products quickly after opening.

Understanding Tyramine: The Basics

Tyramine is a naturally occurring compound derived from the amino acid tyrosine. For most people, consuming tyramine-containing foods is harmless because the body produces an enzyme called monoamine oxidase (MAO) that breaks it down. However, for those taking monoamine oxidase inhibitor (MAOI) medications, or individuals with a sensitivity to tyramine, the body cannot process it efficiently. This can lead to a dangerous spike in blood pressure, known as a hypertensive crisis, or trigger a migraine headache.

The Tyramine Content in Fresh vs. Processed Tomatoes

Fresh, ripe tomatoes contain very little tyramine and are generally considered safe for those on a low-tyramine diet. The levels of tyramine increase as food ages, ferments, or spoils. This is why the concentration of tyramine in tomatoes can vary dramatically depending on their state of freshness and how they are prepared. For instance, a very overripe or spoiled tomato will have a much higher tyramine content than a freshly picked one.

A Low-Tyramine Diet and Tomato Products

Individuals following a low-tyramine diet must be vigilant about the form of tomato they consume. This is particularly relevant for those taking MAOIs or managing migraine triggers.

Which Tomato Products Contain More Tyramine?

Sun-dried tomatoes: The drying and aging process significantly increases tyramine levels.
Tomato sauces: The tyramine content depends on the freshness of the tomatoes used and the duration of the cooking or aging process. Some studies have found moderate levels of histamine, which is also a biogenic amine, and could indicate some tyramine presence as well.
Ketchup: Commercial ketchup is generally low in tyramine, but homemade or long-stored versions may be different.
Canned tomatoes: Tyramine levels are minimal if consumed immediately after opening, but leftovers stored improperly can see an increase over time.

A Comparison of Tyramine Content in Tomato Products


Tomato Product	Tyramine Level	Considerations
Fresh Tomatoes	Very Low	Ideal for those on low-tyramine diets. Eat when ripe and fresh.
Slightly Overripe Tomatoes	Low to Moderate	Use with caution, especially if sensitive. Consume promptly.
Spoiled Tomatoes	High	Avoid completely. Signs of spoilage increase tyramine significantly.
Sun-Dried Tomatoes	High	The aging and drying process results in high concentrations.
Tomato Sauce (Homemade, Old)	Moderate to High	Tyramine increases with storage and length of time since preparation..
Tomato Paste (Stored)	Moderate	Longer storage can increase tyramine; consume canned products quickly after opening.

Best Practices for Managing Tomato and Tyramine Intake

For those sensitive to tyramine, the key is to prioritize freshness and proper storage. Always check the expiration dates and signs of spoilage. Here is a helpful list of tips:

Prioritize freshness: Opt for fresh, ripe tomatoes rather than those that have been sitting around or are overripe.
Use quickly: Consume any tomato-based sauces, pastes, or canned products shortly after opening. Don't leave them in the refrigerator for extended periods.
Proper storage: Freeze leftovers promptly in airtight containers. Thawing should be done in the refrigerator or microwave, not at room temperature.
Understand processing: Be mindful that any process that ages or ferments a tomato product will increase its tyramine content. This includes sun-drying and prolonged cooking of sauces.

The Role of MAOIs and Tyramine Sensitivity

For individuals on MAOI medications for conditions like depression or Parkinson's disease, managing dietary tyramine is a critical part of their treatment plan. A rapid buildup of tyramine can lead to a hypertensive crisis, a medical emergency requiring immediate attention. In these cases, avoiding high-tyramine foods, including aged or fermented tomato products, is non-negotiable. It is crucial to consult a healthcare professional or registered dietitian for a personalized low-tyramine diet plan.

Conclusion

In summary, fresh, ripe tomatoes have a very low tyramine content and are generally safe for consumption, even for those on a low-tyramine diet. However, the tyramine levels increase dramatically in tomatoes that are overripe, spoiled, or processed through aging, drying, or fermentation. Individuals with tyramine sensitivity or those taking MAOI medications must be aware of this difference and prioritize fresh products to avoid adverse effects like migraines or hypertensive crises. Always adhere to strict food storage protocols and eat fresh or canned tomato products quickly after opening. When in doubt, it is always best to consult with a healthcare professional to ensure your dietary choices are safe for your specific health needs.

Here is a useful guide for more information on the low tyramine diet.

Frequently Asked Questions

Yes, overripe or spoiled tomatoes have a higher tyramine content than fresh, ripe ones. This increase is a result of the breakdown of the amino acid tyrosine over time.

Yes, canned tomatoes are generally acceptable if eaten immediately after opening. However, if they are not used quickly and stored for too long, their tyramine levels can increase.

Yes, sun-dried tomatoes are high in tyramine due to the drying and aging process. This processing concentrates tyramine levels, making them a food to avoid on a strict low-tyramine diet.

No, cooking does not destroy tyramine. While the heat might alter other compounds, the tyramine content remains relatively stable. The key factor is the freshness of the tomatoes used.

People taking MAOI medications must limit tyramine intake because the drugs block the enzyme that breaks it down, which can lead to a dangerous spike in blood pressure. Some individuals with migraine sensitivity also find tyramine to be a trigger.

Other foods high in tyramine include aged cheeses, cured meats (like salami), fermented soy products (like soy sauce and miso), sauerkraut, and some alcoholic beverages like red wine and certain beers.

Foods that are aged, fermented, cured, or spoiled tend to be higher in tyramine. For tomato products, fresh is best. Be cautious with items like sun-dried tomatoes and old leftovers.