Nutrition Diet: Which fruits are high in tyramine?

October 6, 2025 •

3 min read

Tyramine levels naturally increase in foods as they age or ferment, with tropical and citrus fruits often containing moderate to high amounts when overripe. For individuals with a tyramine sensitivity, understanding which fruits are high in tyramine is crucial for managing health conditions such as migraines or avoiding interactions with MAOI medications.

Quick Summary

An overview of which fruits contain significant levels of tyramine, an amino acid derivative. The content explores how ripeness and processing methods like drying can increase tyramine concentration, impacting individuals on MAOI medication or prone to migraines.

Key Points

High-Tyramine Fruits: Overripe tropical fruits like bananas and avocados, citrus fruits, and dried fruits such as raisins and prunes are all high in tyramine.
Ripeness Matters: Tyramine levels in fruit increase as it ripens, so an overripe banana has much more tyramine than a firm, green one.
Dried Fruit is Concentrated: The process of drying concentrates tyramine, making dried fruits like raisins and prunes a key source to avoid.
MAOI and Migraine Risks: Individuals on MAOI medications or those who get migraines may need to avoid or limit high-tyramine fruits to prevent adverse reactions like a hypertensive crisis or headaches.
Safe Alternatives: Fresh berries, apples, pears, and melons are generally considered low in tyramine and are safe choices for most people.
Consult a Professional: Always seek advice from a healthcare provider or dietitian before making significant dietary changes, especially when on medication.

Understanding Tyramine in Your Diet

Tyramine is a naturally occurring compound derived from the amino acid tyrosine. For most people, consuming tyramine-containing foods poses no health risk because the body's monoamine oxidase (MAO) enzyme effectively breaks it down. However, for individuals taking monoamine oxidase inhibitor (MAOI) medications, which block this enzyme, or those with a sensitivity to tyramine that can trigger migraines, a high intake can lead to serious health complications. These can include dangerously high blood pressure spikes, also known as a hypertensive crisis, or severe headaches.

The Ripening and Aging Effect on Tyramine

Tyramine levels in fruits are not constant; they increase significantly as the fruit ripens, ages, or spoils. The breakdown of the amino acid tyrosine during this process results in a higher concentration of tyramine. This is why an underripe banana might be a safe choice, but a very ripe, spotty one would be off-limits for someone on a restricted diet. Similarly, the concentration process in dried fruits drastically raises their tyramine content compared to their fresh counterparts.

Citrus and Tropical Fruits: A Special Consideration

Several types of fruit are particularly noted for their tyramine content, with citrus and tropical varieties being prominent examples. While a small, fresh portion may be tolerated by some, larger quantities or more ripened specimens can be problematic. This group includes:

Overripe Bananas: The banana peel contains especially high levels, but the fruit itself becomes more tyramine-rich as it ages.
Avocados: Especially when overripe, avocados contain moderate levels of tyramine. The riper the avocado, the higher the concentration.
Pineapple: Both fresh and canned pineapple can contain varying amounts of tyramine, with levels increasing with ripeness.
Citrus Fruits: Oranges, grapefruit, lemons, limes, and tangerines contain tyramine, and daily intake may need to be limited for sensitive individuals.

Dried and Processed Fruits

Processing and fermentation are other major contributors to increased tyramine levels. Dried fruits, in particular, should be approached with caution on a low-tyramine diet because the removal of water concentrates the compound.

Raisins: As concentrated dried grapes, they are a significant source of tyramine.
Prunes: Dried plums are another fruit with a high tyramine content.
Dried Apricots: Like other dried fruits, they should be avoided by those with tyramine sensitivity.
Dried Figs: This is another dried fruit product known to have a higher tyramine load.

Choosing Low-Tyramine Alternatives

Fortunately, a wide variety of fresh fruits are low in tyramine and safe for consumption on a restricted diet. Choosing fresh, as opposed to dried or overripe, is key. Good options include:

Fresh berries (strawberries, blueberries, raspberries)
Pears
Apples
Melons (cantaloupe, watermelon)
Fresh plums
Grapes (in moderation and not aged)
Kiwi

Comparison of Tyramine Levels in Fruits


Fruit Type	High Tyramine Examples	Low Tyramine Alternatives
Tropical & Ripened	Overripe bananas, overripe avocados, ripe pineapple	Fresh, slightly green bananas, non-overripe avocados
Citrus	Oranges, grapefruit, lemons, limes, tangerines (especially in large quantities)	Limited amounts (1/2 cup per day) of citrus fruit or juice
Dried	Raisins, prunes, dried apricots, dried figs	Fresh grapes, fresh plums, fresh apricots
Berries & Other Fresh	None (generally low)	Strawberries, blueberries, raspberries
General Rule	Overripe and spoiled fruits	Freshly picked and properly stored fruits

Conclusion

For individuals on MAOI therapy or those with a predisposition to tyramine-induced migraines, understanding the tyramine content of fruits is an essential aspect of a managed diet. While fresh, low-tyramine options like berries, apples, and pears can be enjoyed freely, caution should be exercised with overripe tropical and citrus fruits, as well as all dried fruits, which have significantly higher levels. By paying close attention to ripeness and processing methods, it is possible to minimize health risks without completely eliminating fruit from a healthy diet. Consulting a healthcare professional or registered dietitian for a personalized dietary plan is always recommended.

To learn more about managing your diet while on MAOIs, you can visit the Mayo Clinic website for detailed guidelines.

Frequently Asked Questions

Some fruits contain high levels of tyramine because the compound forms from the breakdown of the amino acid tyrosine during ripening and fermentation. Overripe tropical fruits and processed fruits like dried items have the highest concentrations.

For individuals with a high sensitivity or those on MAOIs, it is generally advised to avoid high-tyramine fruits. However, some sources suggest limiting certain citrus fruits to a small amount (like 1/2 cup) per day. Always consult a doctor for personalized advice.

Many fresh fruits are low in tyramine, including strawberries, kiwis, fresh plums, apples, pears, and melons. The key is to consume them when they are fresh and not overripe.

No, not all ripened fruits are high in tyramine, but many, particularly tropical and citrus varieties, see an increase in tyramine levels as they age. It is primarily overripe and spoiled fruits that pose a risk.

Yes, fruit juices can contain tyramine, especially if they are made from high-tyramine fruits like pineapple or citrus. Limiting these juices may be necessary for sensitive individuals.

In sensitive individuals or those on MAOIs, a reaction to high tyramine can include a severe headache, increased chest pain, and rising blood pressure. In serious cases, it can cause a hypertensive crisis.

A low-tyramine diet is typically recommended for individuals taking MAOI medications, which prevent the breakdown of tyramine in the body. It may also be recommended for people who experience migraines and believe tyramine to be a trigger.