Do Onions Have High Tyramine? Separating Fact from Diet Advice

November 17, 2025 •

3 min read

According to the National Headache Foundation, while most fresh vegetables contain little to no tyramine, raw onions are sometimes listed as a 'use with caution' item for individuals with sensitivities. The question, 'do onions have high tyramine?', is more nuanced than a simple yes or no, depending on their preparation and storage.

Quick Summary

The tyramine content of onions varies based on their form and freshness. Fresh or cooked onions are typically low in tyramine, whereas raw onions appear on some cautionary lists for sensitive individuals, such as those on MAOI medication or prone to migraines.

Key Points

Tyramine in Onions: Fresh or cooked onions typically contain low levels of tyramine.
Raw Onions: Raw onions are sometimes listed on cautionary diets for those with tyramine sensitivities, such as migraine sufferers.
Cooking Effects: Cooking does not destroy tyramine, but the low initial content in fresh onions makes cooked onions safer for sensitive individuals.
Aging and Storage: Tyramine levels increase over time in any food, so freshness is key. Freeze leftovers promptly to halt tyramine accumulation.
Risk Factors: Individuals taking MAOI medications or those who get migraines should be most mindful of tyramine content.
Fermented Onions: Pickled onions, like sauerkraut, are high in tyramine and should be avoided on a restricted diet.

Understanding Tyramine and How It Forms

Tyramine is a naturally occurring compound derived from the amino acid tyrosine. For most people, tyramine is broken down harmlessly by an enzyme called monoamine oxidase (MAO). However, individuals with tyramine sensitivities—which can be genetic or related to taking certain medications—may experience adverse effects from consuming tyramine-rich foods. Tyramine levels in food naturally increase with fermentation, aging, and spoilage. This is why aged cheeses and cured meats are famously high in tyramine. The same principle applies to vegetables, though to a much lesser extent for most fresh produce.

The Onion Conundrum: Raw vs. Cooked

The most important distinction regarding tyramine in onions is the method of preparation. Reputable dietary resources, including the National Headache Foundation and Migraine Relief Center, consistently advise caution for raw onions but permit cooked ones. This is not because cooking itself destroys tyramine—heat does not significantly affect this compound—but because the concentration of tyramine in fresh, cooked onions starts out low. Raw onions, especially those that are not perfectly fresh, carry a higher risk for sensitive individuals. This is likely due to the potential for tyramine to accumulate over time, even with proper refrigeration. Pickled onions, as a fermented food, are high in tyramine and should be avoided on a restricted diet.

Comparison of Onions for Tyramine-Sensitive Individuals


Onion Preparation	Tyramine Content	Recommendations for Sensitive Individuals
Fresh, Raw Onions	Low to moderate. Content can increase with storage.	Use with caution or avoid. The freshest possible is best if consumed raw.
Fresh, Cooked Onions	Low. Heat does not change the low initial content.	Generally considered safe to consume.
Leftover Cooked Onions	Levels can rise as food sits, even refrigerated.	Consume cooked onions soon after preparation or freeze leftovers promptly.
Pickled or Fermented Onions	High. The fermentation process increases tyramine dramatically.	Avoid completely on a low-tyramine diet.

Tyramine in Other Foods: What to Watch For

For those managing a low-tyramine diet, understanding other key sources is crucial. It's not just about onions; it's about the broader pattern of aged, fermented, and processed foods. The following list highlights common high-tyramine foods and low-tyramine alternatives.

High-Tyramine Foods: Aged cheeses (cheddar, Swiss, blue), cured meats (salami, pepperoni), fermented foods (sauerkraut, kimchi, miso), soy sauce, fish sauce, fava beans, and some overripe fruits (avocado, bananas).
Low-Tyramine Alternatives: Fresh meats, fresh fish, most fresh vegetables (including cooked onions), pasteurized dairy products (cottage cheese, cream cheese), and fresh bread.

Dietary Management for Sensitive Individuals

Individuals who are tyramine-sensitive often must manage their diet carefully to avoid triggers. For those taking MAOI antidepressants, this is a medically necessary precaution to prevent a dangerous spike in blood pressure known as a hypertensive crisis. Migraine sufferers may also find relief by identifying and eliminating their specific dietary triggers, which for some, may include raw onions.

If you suspect you have a tyramine sensitivity, keeping a food diary is highly recommended. You can record what you eat and any symptoms that follow. A structured elimination diet, ideally under the guidance of a healthcare professional, can help you pinpoint your triggers. A useful resource for those managing migraine triggers is the National Headache Foundation's low-tyramine diet guidelines: headaches.org/resources/low-tyramine-diet-for-individuals-with-headache-or-migraine/.

Conclusion

While fresh, cooked onions are typically low in tyramine and safe for most people, the tyramine content in raw onions can be problematic for sensitive individuals due to potential increases over time. The fermentation or aging process dramatically increases tyramine, making pickled onions and improperly stored leftovers riskier. Understanding these nuances is key for anyone following a low-tyramine diet, especially those taking MAOIs or managing migraines. By focusing on fresh, properly stored ingredients and opting for cooked over raw onions, most sensitive individuals can enjoy this popular vegetable without issue.

Frequently Asked Questions

Raw onions are not considered high in tyramine like aged cheese, but they are on a 'use with caution' list for sensitive individuals because their tyramine content can increase over time, even with refrigeration.

No, cooking does not reduce the tyramine content of onions because heat does not destroy this compound. However, cooked fresh onions have low initial tyramine levels, making them a safe choice for those on a restricted diet.

The tyramine content primarily depends on the preparation and freshness, not the type of onion. Fresh, cooked varieties are generally low, while raw or fermented versions carry a higher risk.

For some people who are particularly sensitive, consuming raw onions might contribute to a migraine due to tyramine levels. However, triggers are highly individual, and for most, onions are not a problem.

Yes, pickled onions are high in tyramine. The fermentation process used to create pickled foods causes a significant increase in tyramine content, so they should be avoided on a low-tyramine diet.

To minimize tyramine in any food, it's best to consume it as fresh as possible. For onions, this means using them shortly after purchase. Once cooked, freeze any leftovers promptly, as tyramine levels can rise even in the refrigerator.

The primary factors affecting tyramine levels are aging, fermentation, and spoilage. This is why fresh foods generally have low tyramine, while aged cheeses, cured meats, and fermented vegetables contain high amounts.