Is American Cheese High in Tyramine? What You Need to Know

December 27, 2025 •

4 min read

The notion that all cheese is high in tyramine is a common misconception, but this is especially not the case for American cheese. As a processed and pasteurized product, American cheese contains very little tyramine, which is the complete opposite of aged varieties that are notorious for high levels of this compound.

Quick Summary

Processed American cheese is low in tyramine, a compound found in high concentrations in aged and fermented foods. Due to its pasteurized production, it is a safe option for those on a low-tyramine diet, unlike many artisanal cheeses.

Key Points

Low Tyramine Content: American cheese is generally low in tyramine due to its commercial processing and pasteurization, which prevents the compound from forming.
Not an Aged Cheese: Unlike aged varieties such as cheddar, Swiss, and blue cheese, American cheese does not undergo the long aging process where tyramine develops.
Safe for Sensitive Diets: This low tyramine level makes American cheese a safer dairy option for individuals on MAOI medication or those who experience migraines from tyramine.
Pasteurization is Key: The use of pasteurized milk in its production eliminates the bacteria necessary for the protein breakdown that creates high tyramine levels.
Contrast with Artisanal Cheeses: While artisanal and aged cheeses are considered high-tyramine foods, processed options like American cheese are a safe alternative.
Storage Matters: Although it is low in tyramine, American cheese should still be properly refrigerated and consumed by its freshness date to prevent bacterial growth and potential tyramine increase.

Understanding Tyramine and How It Affects Your Body

Tyramine is a naturally occurring compound that is formed from the breakdown of the amino acid tyrosine during fermentation, aging, or decomposition. In most people, tyramine is broken down harmlessly by an enzyme called monoamine oxidase (MAO). However, individuals taking monoamine oxidase inhibitor (MAOI) medications for conditions like depression or Parkinson's disease cannot properly metabolize tyramine. This can lead to a dangerous buildup of tyramine, causing a sharp and sudden rise in blood pressure known as a hypertensive crisis. For other sensitive individuals, tyramine is also a known trigger for migraine headaches.

The Production Process: Why American Cheese Is Different

The secret to American cheese's low tyramine content lies in its manufacturing process. Unlike artisanal cheeses that are aged for months or years, American cheese is commercially produced using pasteurized milk. This process heats the milk to kill harmful bacteria, which also eliminates the microorganisms and enzymes responsible for producing tyramine during prolonged aging. The result is a mild, fresh-tasting product with a significantly lower concentration of tyramine compared to its aged counterparts. The rapid processing and pasteurization prevent the extensive protein breakdown that creates high tyramine levels in other cheeses.

Factors Affecting Tyramine Levels

Several factors can influence the amount of tyramine present in cheese, which highlights why the processed nature of American cheese keeps it low:

Aging: The longer a cheese ages, the higher its tyramine content will be. This is a direct result of the ongoing protein breakdown by bacteria.
Pasteurization: Raw milk and artisanal cheeses are more likely to contain high levels of tyramine-producing bacteria. Pasteurized dairy, used in American cheese, has a much lower bacterial count.
Storage: Improper storage or allowing cheese to sit at room temperature for extended periods can increase tyramine levels.
Bacterial Strain: Specific bacterial strains used in cheese making can contribute more or less to tyramine production.

American Cheese vs. Aged Cheeses: A Comparison

To better illustrate the difference in tyramine content, it is helpful to compare American cheese with other popular cheese varieties. While American cheese is considered a low-tyramine food, other types of cheese range from moderate to very high. Knowing these differences is crucial for anyone managing their tyramine intake, especially for health reasons like preventing migraines or avoiding interactions with medication.

Cheese Tyramine Content: A Comparison Table


Cheese Type	Production Method	Typical Tyramine Level	Examples
American Cheese	Processed, Pasteurized	Low	American cheese slices, spread
Fresh Cheeses	Pasteurized, No Aging	Low	Cottage cheese, ricotta, cream cheese, fresh mozzarella
Moderate Cheeses	Some Fermentation/Aging	Moderate	Parmesan, Havarti, Yogurt
Aged Cheeses	Aged, Fermented	High	Aged Cheddar, Blue Cheese, Swiss, Parmesan, Feta
Moldy Cheeses	Mold Fermentation	High	Stilton, Gorgonzola, Roquefort

Who Should Pay Attention to Tyramine?

While most people can consume tyramine-rich foods without issue, certain individuals must be vigilant about their intake. The most prominent group is those taking MAOIs, which interfere with the body's ability to break down tyramine. The so-called "cheese effect"—a serious, life-threatening hypertensive reaction—was first noted in patients on these medications who ate aged cheese. Beyond this, many migraine sufferers find that tyramine is a significant trigger for their headaches, and adopting a low-tyramine diet can reduce the frequency of attacks.

Low-Tyramine Cheese Options

For those on a restricted diet, American cheese is not the only safe choice. Many other options are available, including:

Cottage cheese: A fresh, unfermented cheese that is very low in tyramine.
Ricotta cheese: Another fresh, unaged cheese made from whey that is safe for low-tyramine diets.
Cream cheese: A soft, fresh cheese that does not undergo the aging process that produces high levels of tyramine.
Fresh mozzarella: A fresh, unripened cheese that is typically made from pasteurized milk.
Processed cheese spreads: Similar to American cheese slices, these are commercially produced and pasteurized, keeping tyramine low.

The Verdict on American Cheese and Tyramine

When considering American cheese, its processed nature is key to understanding its low tyramine content. Its rapid production and use of pasteurized milk mean it lacks the conditions necessary for high levels of tyramine to form. This makes it a dependable choice for those following a low-tyramine diet. While some older sources might list it as having a moderate amount, the general consensus from modern medical guidance is that it is a safe, low-tyramine option, alongside other fresh and processed cheeses.

Practical Considerations

Even with low-tyramine foods, proper storage is essential. Allowing any cheese, even American cheese, to sit out for a prolonged period or consuming it past its freshness date can increase the risk of bacterial growth and, consequently, higher tyramine levels. Always refrigerate and check the expiration date to ensure safety.

Conclusion

In conclusion, the question of "is American cheese high in tyramine" can be confidently answered with a clear no. Unlike aged cheeses, American cheese is a commercially processed and pasteurized product, a manufacturing process that prevents the buildup of tyramine. This makes it a reliable option for individuals on a low-tyramine diet, including those on MAOIs or who suffer from migraines triggered by tyramine. For those navigating dietary restrictions, understanding the difference between processed and aged cheese is critical for making safe and healthy food choices. For comprehensive guidance on diet and tyramine, consult resources from a trusted medical authority like the [Mayo Clinic guide on MAOIs and diet].

Frequently Asked Questions

Yes, American cheese is generally considered safe for individuals taking MAOIs because it is a processed, pasteurized cheese with low tyramine content. The pasteurization process prevents the development of high tyramine levels typically found in aged cheeses.

American cheese is different because it is a processed cheese made from pasteurized milk, which is not aged. Most other cheeses known for high tyramine content, like aged cheddar or Swiss, are fermented and aged, which allows tyramine to accumulate over time.

For most people sensitive to tyramine-triggered migraines, American cheese is unlikely to cause a problem because of its low tyramine content. However, some individuals may have unique sensitivities, so keeping a food diary is always a good practice.

Other low-tyramine cheese alternatives include cottage cheese, ricotta cheese, cream cheese, and fresh mozzarella. These are all fresh or pasteurized options that do not have high tyramine content.

During the cheese-making process, aging allows microorganisms to break down proteins, including the amino acid tyrosine, which leads to the formation of tyramine. The longer the cheese is aged, the higher the tyramine level becomes.

For individuals with a sensitivity or those taking MAOIs, consuming high levels of tyramine can cause a sharp increase in blood pressure. Symptoms may include a severe headache, palpitations, sweating, and nausea.

Yes, commercial chain-restaurant pizzas that use cheeses low in tyramine, like processed mozzarella or processed cheeses, are generally considered safe. Caution is advised with gourmet pizzas that may use aged cheeses.