How to Lower Tyramine Levels Through Diet and Storage

January 6, 2026 •

4 min read

Tyramine is a naturally occurring compound in certain foods that forms as the amino acid tyrosine breaks down over time, particularly during aging or fermentation. While most people can metabolize tyramine without issue, individuals taking monoamine oxidase inhibitors (MAOIs) or those sensitive to it, such as migraine sufferers, can experience dangerous side effects like a hypertensive crisis. Understanding how to lower tyramine levels is crucial for managing these health risks and maintaining a safer diet.

Quick Summary

A guide to reducing dietary tyramine by focusing on food freshness, proper storage, and avoiding aged, fermented, or cured products. Practical tips for preparing meals and identifying high-tyramine foods are provided to help sensitive individuals manage their intake effectively.

Key Points

Prioritize Fresh Foods: Eat fresh meats, fish, and poultry the day you purchase them, or freeze them immediately to minimize tyramine buildup.
Practice Proper Storage: Never leave protein-rich foods at room temperature. Refrigerate leftovers promptly and consume them within 48 hours, or freeze for longer storage.
Avoid Aged and Fermented Products: Strictly avoid aged cheeses, cured or smoked meats, and fermented soy products like miso and soy sauce, which are high in tyramine.
Handle Produce Carefully: Discard overripe or spoiled fruits and vegetables immediately. Certain beans, like fava and broad beans, are naturally high in tyramine.
Read Food Labels: Carefully check ingredient lists for hidden tyramine sources, such as concentrated yeast extracts or fermented additives.
Caution with Alcohol: Limit or avoid alcoholic beverages like red wine and tap beers, which can have high tyramine content.
Be Wary of Leftovers: Don't rely on cooking to eliminate tyramine; heat does not destroy it. The key is to prevent its formation through fresh and proper handling.

Understanding Tyramine and Its Effects

Tyramine is a byproduct of the natural aging and fermentation of food, which is normally broken down by an enzyme called monoamine oxidase (MAO). However, when this enzyme is blocked by medication, such as MAOIs, or if an individual has a sensitivity, tyramine can build up in the body and trigger an abrupt increase in blood pressure. This can lead to severe headaches, a stiff neck, nausea, chest pain, and shortness of breath. For those at risk, a low-tyramine diet is not just recommended but necessary for safety.

The Role of MAOIs and Dietary Restrictions

MAOIs are a class of antidepressants that prevent the breakdown of neurotransmitters and tyramine, creating a critical need for dietary management. Adhering to a strict low-tyramine diet is typically required for the duration of the medication and for a period of about two weeks after discontinuation. The following sections outline key strategies for successfully managing your tyramine intake.

Core Principles for a Low-Tyramine Diet

To effectively lower tyramine levels, the primary strategy involves prioritizing fresh foods and proper handling. This approach minimizes the opportunity for tyramine to form through bacterial action, fermentation, and aging.

Food Selection and Preparation

Prioritize Freshness: Always choose the freshest possible foods. Buy meats, poultry, and fish fresh, and ideally cook and consume them the same day, or freeze them immediately.
Handle Leftovers with Care: Leftovers should be consumed within 48 hours and stored properly in the refrigerator. For longer storage, freeze food immediately to halt tyramine accumulation. Cooking does not destroy tyramine that has already formed.
Read Labels Diligently: Many prepared foods contain ingredients that are high in tyramine. Be sure to check labels for yeast extracts, soy products, and other fermented or aged components.

Foods to Avoid and Foods to Enjoy

Avoiding certain categories of food is essential for reducing tyramine intake. The following table provides a clear comparison of food choices.


Food Category	High-Tyramine (Avoid)	Low-Tyramine (Include)
Cheese & Dairy	Aged cheeses (cheddar, blue, feta, parmesan), fermented dairy (buttermilk, sour cream), processed cheeses aged beyond their pasteurization	Fresh cheeses (cottage, cream cheese, ricotta, American), fresh pasteurized milk, pasteurized yogurt
Meats & Fish	Cured, aged, smoked, or pickled meats (salami, pepperoni, mortadella, bacon), pickled or smoked fish, aged chicken livers, meat extracts	Fresh meats (poultry, beef, pork, fish), eggs, canned meats and fish (consumed immediately after opening)
Fermented Foods	Sauerkraut, kimchi, miso, tempeh, soy sauce, fermented soy products, brewer’s yeast, Marmite/Vegemite	Ketchup, mustard, Worcestershire sauce (without fish paste), white vinegar, most salad dressings (check ingredients)
Fruits & Veggies	Overripe fruits, bananas (especially the peel), broad beans (fava beans), snow peas, raw onions	Fresh vegetables (most), canned and frozen vegetables, most fresh fruits, raisins
Beverages	Tap or home-brewed beer, red wine, sherry, vermouth, some fortified wines, probiotic drinks (e.g., Kombucha)	Decaffeinated coffee/tea, fruit juices, club soda, clear liquors (vodka, rum, gin) in moderation (with food)

Beyond the Kitchen: Other Considerations

Eating Out: Exercising caution when dining out is vital, as preparation and storage methods are unknown. Opt for simply prepared fresh meat, fish, and vegetables, and request that sauces be served on the side.
Recognize Early Symptoms: Be aware of the signs of a reaction, such as a severe headache or stiff neck, and seek immediate medical help if they occur.

The Tyramine Reduction Plan: A Step-by-Step Approach

Purge Your Pantry: Remove all aged, fermented, and cured items, including specific cheeses, sausages, and sauces.
Shop Smart: Focus on the perimeter of the grocery store where fresh produce, meats, and dairy are located. Buy only what you can use immediately.
Master Proper Storage: Implement a strict food storage system. Freeze meats, fish, and leftovers promptly within 48 hours to minimize tyramine formation. Thaw items in the refrigerator or microwave, never at room temperature.
Adopt Fresh Preparation Methods: Prepare meals from scratch using fresh ingredients. This ensures full control over all components and their freshness.
Educate Yourself Continuously: Stay informed about potential triggers. Tyramine levels can vary, and personal sensitivity can also play a role, so pay close attention to your body's reactions.

Conclusion

Successfully managing and reducing tyramine levels is a deliberate process requiring careful planning and consistent adherence to a low-tyramine diet. By prioritizing fresh, unprocessed foods, practicing vigilant storage techniques, and being aware of food ingredients, sensitive individuals can significantly lower their risk of adverse reactions. While this dietary change can be challenging, particularly for those on MAOI medication, it is a crucial and manageable aspect of maintaining good health. Always consult with a healthcare professional or registered dietitian for personalized advice tailored to your specific needs. Further information on managing dietary interactions with MAOIs can be found via reputable health organizations like the Mayo Clinic, which provides valuable resources. Link to Mayo Clinic MAOI Article

Important Disclaimer

The information provided is for educational purposes only and should not be considered medical advice. Always consult with your doctor, pharmacist, or a registered dietitian before making significant changes to your diet, especially if you are taking prescription medications or have a medical condition that could be affected by tyramine intake.

Frequently Asked Questions

Tyramine is a naturally occurring compound found in foods that is formed from the breakdown of the amino acid tyrosine during aging, fermentation, and spoilage.

A low-tyramine diet is necessary for individuals taking Monoamine Oxidase Inhibitor (MAOI) medications, as the body cannot properly break down tyramine. It is also recommended for some people who are sensitive to tyramine, such as those with migraines.

For sensitive individuals or those on MAOIs, excessive tyramine can cause a hypertensive crisis, leading to a dangerous spike in blood pressure with symptoms like severe headache, stiff neck, and chest pain.

No, cooking does not destroy tyramine once it has formed. The best way to manage tyramine is through proper food selection, storage, and freshness.

Fresh, pasteurized cheeses like cottage cheese, ricotta, cream cheese, and American cheese are generally safe. Aged cheeses such as cheddar, blue cheese, and parmesan should be avoided.

Eat or freeze leftovers within 48 hours of cooking. Never leave cooked food at room temperature for extended periods. When thawing, use the refrigerator or microwave, not the counter.

Yes, some fruits, especially overripe ones, can be higher in tyramine. Broad beans (fava beans) and snow peas are also noted for higher tyramine content.