Understanding a Nutrition Diet: What Foods Are High in Tyramine?

October 16, 2025 •

4 min read

For individuals taking monoamine oxidase inhibitor (MAOI) medications, consuming large amounts of tyramine can cause a dangerous spike in blood pressure, known as a hypertensive crisis. It's crucial for those on these medications, and for some who experience migraines, to know what foods are high in tyramine to avoid adverse reactions.

Quick Summary

Tyramine is a naturally occurring compound found in many foods, particularly those that are aged, fermented, or cured. High levels can be problematic for people taking MAOI medications or who are sensitive to migraines. This guide explains which foods have high tyramine content and outlines a low-tyramine diet.

Key Points

Aged and fermented foods are highest in tyramine: This includes cheeses like cheddar and parmesan, cured meats like salami, and fermented items like sauerkraut and soy sauce.
Tyramine levels increase with time: The longer a food ages, ferments, or ripens, the higher its tyramine content will be.
MAOI medication users must avoid high-tyramine foods: For individuals on MAOIs, consuming high levels of tyramine can lead to a dangerous spike in blood pressure.
Fresh foods are generally low in tyramine: Fresh, frozen, or canned meats, fresh dairy (like milk and cottage cheese), and most fresh fruits and vegetables are safe options.
Proper storage is critical: To minimize tyramine buildup, eat fresh foods within 48 hours of cooking or purchase, and freeze leftovers for longer storage.
Know your triggers: Individuals with migraines may benefit from tracking their food intake to see if certain tyramine-rich foods trigger symptoms.

What Exactly Is Tyramine?

Tyramine is a natural amino acid derived from tyrosine, found in protein-rich foods. Normally, it's broken down by the enzyme monoamine oxidase (MAO). However, MAOI medications block this enzyme, preventing proper tyramine metabolism. This can lead to excess tyramine in the bloodstream, triggering a release of hormones that dangerously increase blood pressure, potentially causing a hypertensive crisis with severe headaches and palpitations. Tyramine levels in food are affected by factors like ripeness, freshness, and processing. Aging and fermentation increase tyramine content, and cooking doesn't reduce it, making food selection crucial for a low-tyramine diet.

High-Tyramine Foods to Limit or Avoid

Individuals on a low-tyramine diet should be aware of certain food categories known for high tyramine content:

Aged and Fermented Cheeses

Aging increases protein breakdown, raising tyramine levels. The longer the aging, the higher the tyramine. High-tyramine cheeses include cheddar, blue cheese, feta, Camembert, Gruyère, Swiss, Parmesan, and provolone.

Cured, Smoked, and Processed Meats

Curing and smoking meats also significantly raise tyramine levels. Examples include salami, pepperoni, cured sausages (Genoa, summer sausage), smoked or pickled fish (herring, salmon, mackerel), and fermented meats.

Fermented Foods and Soy Products

Fermentation contributes to tyramine formation. High-tyramine fermented foods include soy sauce, miso soup, tempeh, sauerkraut, kimchi, and yeast extracts like Marmite and Vegemite.

Certain Fruits, Vegetables, and Beans

Some specific produce items are high in tyramine. These include overripe bananas and avocados, as well as fava beans. Sauerkraut and kimchi, as fermented vegetables, are also high in tyramine.

Alcoholic Beverages

Some alcoholic drinks contain high tyramine due to fermentation. These include draft beer, home-brewed beer, red wine, sherry, and vermouth.

Low-Tyramine Food Options

A low-tyramine diet allows for many fresh and minimally processed foods:

Fresh or frozen protein: Meat, poultry, and fish that are fresh or promptly frozen.
Pasteurized dairy: Milk, cottage cheese, ricotta, and cream cheese are generally safe.
Most fresh produce: Most fresh fruits and vegetables are low in tyramine.
Grains and starches: Fresh breads, pasta, rice, and plain cereals are acceptable.
Eggs, legumes, and nuts: Generally safe, with fava beans being an exception.

High vs. Low Tyramine Foods: A Comparison


Food Category	High-Tyramine Examples	Low-Tyramine Alternatives
Dairy	Aged cheeses (Cheddar, Blue, Feta, Parmesan)	Fresh cheeses (Cottage, Cream, Ricotta), pasteurized milk, plain yogurt
Meat & Fish	Cured sausages (Salami, Pepperoni), aged deli meats, pickled herring	Fresh meat (beef, chicken), fresh fish, canned tuna/salmon (consume immediately)
Fermented Foods	Sauerkraut, kimchi, miso soup, soy sauce, tempeh, yeast extracts	Fresh vegetables, fresh sauces, cooking oils and fats
Fruits & Veg	Overripe bananas and avocados, fava beans, broad beans	Most fresh or frozen fruits and vegetables
Beverages	Draft beer, red wine, vermouth	Water, coffee, most teas, clear sodas, white wine in moderation
Condiments	Bouillon cubes, soy sauce, teriyaki sauce	Ketchup, most salad dressings, Worcestershire sauce

Best Practices for Food Storage and Preparation

Managing tyramine involves proper food handling to minimize tyramine formation, as levels can increase over time. Prioritize freshness by cooking or freezing fresh protein within 24 hours. Eat leftovers within 48 hours or freeze them, and never thaw food at room temperature. Carefully read labels for high-tyramine ingredients in prepared foods. Be cautious when dining out and ask about ingredients and preparation. Following these guidelines can help reduce your risk of consuming unsafe tyramine levels.

Conclusion

While most people can consume tyramine without issue, those on MAOI medications or prone to migraines need to manage their intake. Understanding what foods are high in tyramine, such as aged, fermented, and cured items, and choosing fresh alternatives is key to a safe diet. Consulting a healthcare provider or registered dietitian for a personalized plan is recommended. Keep in mind that individual tolerance can vary. For more information on MAOIs and diet, sources like the Mayo Clinic can provide details.

Disclaimer: This article is for informational purposes only and is not a substitute for professional medical advice. Always consult with a qualified healthcare provider or a registered dietitian before making significant changes to your diet.

Navigating a Low-Tyramine Diet: A Practical Guide

Prioritize fresh foods: Tyramine increases with age, fermentation, and curing. Choose fresh meats, fish, and dairy when possible.
Be mindful of aged products: Aged cheeses (cheddar, blue, Swiss) and cured meats (salami, pepperoni) are high in tyramine.
Beware of fermented favorites: Fermented soy products (soy sauce, miso), sauerkraut, and kimchi are significant sources.
Handle leftovers safely: Refrigerate or freeze leftovers promptly and eat them within 48 hours to limit tyramine buildup.
Check alcohol content: Limit or avoid draft beer, red wine, and fortified wines due to increased tyramine from fermentation.
Watch out for specific fruits and beans: Overripe bananas, overripe avocados, and fava beans are notable tyramine sources.

Frequently Asked Questions

For most individuals, tyramine is harmlessly processed by an enzyme called monoamine oxidase (MAO). However, people taking MAOI medications cannot break down tyramine properly, leading to a dangerous rise in blood pressure. Some individuals prone to migraines may also find that tyramine can act as a trigger.

Aging, fermentation, and curing are the primary processes that increase tyramine levels in foods. As protein breaks down over time, it creates higher concentrations of tyramine.

No, heat does not destroy tyramine. Therefore, cooking foods that are high in tyramine will not reduce their tyramine content.

No, only aged and fermented cheeses contain significant amounts of tyramine. Fresh, unripened cheeses like cottage cheese, ricotta, and cream cheese are generally low in tyramine.

Leftovers should be consumed with caution. To be safe, eat freshly cooked meals as soon as possible. Leftovers should be refrigerated and consumed within 24 to 48 hours, or frozen for longer storage.

Overripe fruits, including bananas and avocados, as well as fava beans, are known to contain tyramine. Most other fresh fruits and vegetables are safe to eat.

Alcoholic beverages, especially draft beer, home-brewed beer, red wine, and fortified wines like sherry and vermouth, tend to have higher tyramine content due to fermentation.