Nutrition Diet: What food has the highest tyramine content?

October 13, 2025 •

3 min read

Tyramine levels in food can significantly increase during aging, fermentation, and improper storage. Understanding what food has the highest tyramine content is crucial for individuals taking Monoamine Oxidase Inhibitors (MAOIs) or those susceptible to migraines, who need to carefully manage their intake.

Quick Summary

Aged cheeses, cured meats, and fermented products contain the highest concentrations of tyramine due to natural aging and fermentation processes. Food handling and storage also affect tyramine levels. This article details high-tyramine foods, low-tyramine alternatives, and essential dietary management tips.

Key Points

Aged Cheeses Are a Top Source: Hard, aged cheeses like cheddar, blue, Stilton, and parmesan contain some of the highest tyramine levels due to the fermentation process.
Cured Meats are High in Tyramine: Products like salami, pepperoni, and other cured, smoked, or pickled meats should be avoided due to high tyramine content.
Fermented Foods and Sauces Contain Tyramine: Soy sauce, miso, sauerkraut, and kimchi are significant sources because of their fermentation.
Improper Food Storage Increases Tyramine: Tyramine levels increase as foods, including leftovers, age or spoil. Freshness is key for minimizing tyramine.
Alcoholic Beverages Can Be Rich in Tyramine: Tap beers and certain red wines, such as Chianti and vermouth, often contain high levels of tyramine.
Tyramine is a Concern for MAOI Users and Migraine Sufferers: Individuals on MAOI medication or prone to migraines must carefully control their tyramine intake to avoid adverse health reactions.

What is Tyramine and Why Does It Matter?

Tyramine is a natural compound derived from the amino acid tyrosine, and its levels increase as foods age, ferment, or spoil. Most people's bodies process tyramine using the enzyme monoamine oxidase (MAO). However, this process is inhibited in individuals taking MAOI medications, leading to a buildup of tyramine that can dangerously elevate blood pressure (hypertensive crisis). Symptoms include severe headaches and palpitations. Tyramine can also trigger migraines in sensitive individuals. Therefore, a low-tyramine diet is necessary for some people.

Foods with the Highest Tyramine Content

Foods that are aged, fermented, cured, or not stored correctly typically have the highest tyramine levels. The longer a food ages, the more tyramine it's likely to contain.

Aged and Fermented Cheeses

Aged cheeses are a major source of tyramine, with levels rising significantly during the aging process.

Examples: Aged cheddar, blue cheese, Stilton, Gorgonzola, feta, Swiss, Muenster, and parmesan.
Even softer fermented cheeses like Brie and Camembert can be high in tyramine.

Cured, Processed, and Smoked Meats

These meats often have high tyramine content.

Examples: Salami, pepperoni, mortadella, aged sausages, and smoked or pickled fish.
Bacon, hot dogs, and bologna may also be problematic.

Fermented Soy Products and Sauces

Fermented soy products are particularly rich in tyramine.

Examples: Soy sauce, miso, fermented tofu, and fermented bean curd.
Other high-tyramine condiments include teriyaki sauce and bouillon-based sauces.

Alcoholic Beverages

Some alcoholic drinks, especially fermented and unpasteurized types, contain high tyramine levels.

Examples: Tap beer, red wine (such as Chianti and vermouth), and sherry.
Tyramine in wine varies, so caution is advised.

Other Significant Sources

Yeast Extracts: Products like Marmite and Vegemite are concentrated sources.
Pickled and Fermented Vegetables: Sauerkraut and kimchi are high in tyramine.
Certain Fruits and Beans: Overripe bananas and avocados, fava beans, and some citrus fruits may have higher levels.
Improperly Stored Foods: Any food that is not stored correctly or is past its prime will have increased tyramine.

Managing a Low-Tyramine Diet

Managing tyramine intake involves careful food choices, preparation, and storage. The focus should be on fresh, minimally processed foods.

Practical Guidelines for Reducing Tyramine

Choose Fresh: Opt for fresh meat, poultry, and fish and consume or freeze them promptly.
Select Fresh Dairy: Choose fresh dairy like milk, cottage cheese, and fresh mozzarella over aged varieties.
Store Properly: Keep all food, especially proteins, refrigerated or frozen to slow tyramine formation.
Limit Leftovers: Tyramine increases in leftovers. Consume them within a day or two or avoid them if sensitive.
Read Labels: Check ingredient lists for fermented items like soy sauce, miso, and yeast extracts in sauces and condiments.

High vs. Low Tyramine Foods: A Comparison


Food Category	High-Tyramine Examples	Low-Tyramine Alternatives
Cheese	Aged cheddar, blue cheese, Gorgonzola, parmesan, feta	American cheese, cottage cheese, cream cheese, ricotta, fresh mozzarella
Meats	Salami, pepperoni, dried sausages, cured meats, smoked fish	Fresh beef, chicken, pork, or fish (cooked the same day)
Fruits & Veggies	Overripe bananas, overripe avocados, fava bean pods, sauerkraut, kimchi	Most fresh or canned fruits and vegetables, raisins
Condiments & Sauces	Soy sauce, miso, teriyaki sauce, yeast extracts (Marmite)	Ketchup, mustard, Worcestershire sauce, regular salad dressings
Beverages	Tap or home-brewed beer, red wine (Chianti, vermouth)	Bottled or canned beer, gin, rum, vodka, water, clear sodas

Conclusion

Navigating a low-tyramine diet, crucial for individuals on MAOIs and potentially helpful for migraine sufferers, centers on avoiding aged, fermented, cured, or improperly stored foods. Foods consistently highest in tyramine include aged cheeses, cured meats, fermented soy products, and certain alcoholic drinks. Prioritizing fresh, minimally processed foods and proper storage helps minimize tyramine intake and its associated risks. Always consult a healthcare professional or registered dietitian for personalized dietary advice, especially if you are taking medication. For additional guidance on managing a low-tyramine diet, resources like the Mayo Clinic offer valuable information.

Frequently Asked Questions

Aged and fermented cheeses generally contain the highest levels of tyramine. Examples include aged cheddar, blue cheese, Stilton, Gorgonzola, parmesan, Swiss, and feta.

No, cooking does not destroy tyramine. Heat does not break down this compound, so even cooked foods that are high in tyramine, such as dishes made with aged cheeses or cured meats, will still contain significant levels.

Yes, fermented foods, including soy sauce, miso, and fermented tofu, are rich in tyramine. This is a direct result of the fermentation process, which breaks down proteins and increases tyramine concentration.

No, but some do. Tap beers (especially home-brewed) and certain wines like red wine, Chianti, and vermouth are known to be high in tyramine. Other liquors like gin, rum, and vodka, along with pasteurized bottled beers, are typically lower.

Concentrated yeast extracts like Marmite and Vegemite, as well as fermented sauces like soy sauce, teriyaki, fish sauce, and bouillon-based gravies, are all high in tyramine.

People on MAOIs (Monoamine Oxidase Inhibitors) must follow a low-tyramine diet because these medications block the enzyme that breaks down tyramine. This allows tyramine to build up in the body and can cause a dangerous, potentially fatal spike in blood pressure.

The most effective way to manage tyramine in leftovers is to avoid them if you are sensitive, as levels increase with age. If you must have them, store them properly and eat them within a day or two. Eating leftovers that have been stored for more than a couple of days is not recommended for those with high sensitivity.