What Foods Contain Alkylamines? Your Guide to High-Amine Ingredients

December 19, 2025 •

4 min read

Biogenic amines, a family of nitrogen-containing organic compounds that includes alkylamines, are naturally found in many foods, with concentrations increasing in products that are aged, fermented, or processed. For most people, these compounds are harmlessly processed by the body, but for sensitive individuals, they can trigger a range of unpleasant symptoms.

Quick Summary

Foods containing alkylamines, a class of biogenic amines, often include fermented products, aged cheeses, cured meats, and certain fruits and vegetables. The concentration of these compounds can increase with food ripening, processing, cooking methods, and microbial action.

Key Points

Source of Amines: Alkylamines and other biogenic amines form in food through the microbial breakdown of amino acids during fermentation, aging, and spoilage.
Processed & Aged Foods: High levels of amines are most commonly found in aged cheeses, fermented products like sauerkraut and wine, and cured or processed meats.
Cooking Matters: High-temperature cooking, such as grilling or frying, can increase the formation of certain amines, like heterocyclic aromatic amines (HAAs), in meat and fish.
Ripening Effects: The concentration of amines, including histamine and serotonin, rises as fruits like bananas and avocados ripen.
Individual Sensitivity Varies: For most people, the body's enzymes effectively break down amines, but those with enzyme deficiencies can develop intolerance symptoms such as headaches, rashes, and digestive issues.
Fresh vs. Processed: Eating fresh, minimally processed foods is generally a way to control amine intake, as opposed to consuming aged or heavily processed ingredients.

What are Alkylamines and Other Biogenic Amines?

Alkylamines belong to a broader category of naturally occurring compounds known as biogenic amines. These are formed primarily through the decarboxylation of amino acids by microbial action, which is a key process in food fermentation, aging, and spoilage. The level of these amines in food can be influenced by factors such as storage time, temperature, and cooking methods. While the presence of these compounds is normal and often contributes to flavor, certain individuals, particularly those with a deficiency in enzymes like diamine oxidase (DAO), may experience adverse reactions like headaches, skin irritations, and gastrointestinal issues. Common examples of biogenic amines found in foods include histamine, tyramine, and phenylethylamine.

Foods Rich in Biogenic Amines

High levels of biogenic amines are commonly found in a wide variety of foods, with concentrations typically increasing during processing and maturation. Understanding which foods to monitor can be helpful for those with sensitivities.

Fermented and Aged Foods

Fermentation and aging are processes that deliberately encourage microbial activity, leading to higher amine content.

Cheeses: Aged and strong-flavored cheeses like mature cheddar, parmesan, Swiss, and blue cheeses have some of the highest amine levels due to prolonged fermentation. Milder cheeses and fresh dairy products typically have much lower amounts.
Fermented Vegetables and Sauces: Sauerkraut, kimchi, miso, soy sauce, and fish sauce are common sources. The levels can vary widely based on the specific fermentation process and duration.
Alcoholic Beverages: Wine, particularly red wine, beer, and other fermented alcoholic drinks are known to contain histamine and other amines.
Yeast Extracts: Products like Marmite and Vegemite are concentrated sources of amines.

Meats, Fish, and Poultry

Processing and cooking heavily influence the amine content in animal products.

Processed and Cured Meats: Salami, bacon, ham, sausages, and aged beef often contain high levels of tyramine and other biogenic amines.
Smoked and Canned Fish: Canned tuna, salmon, sardines, anchovies, and smoked fish are significant sources. Scombroid poisoning, caused by high histamine in spoiled fish, is a well-known example of amine-related toxicity.
Cooked Meats: High-temperature cooking methods such as grilling, barbecuing, and pan-frying can produce harmful heterocyclic aromatic amines (HAAs), a specific type of amine.

Fruits and Vegetables

While often seen as healthy, some plant-based foods can also contain significant amine levels, especially when ripe.

Ripe and Overripe Fruit: As fruits ripen and begin to soften, their amine content, including histamine and serotonin, increases. This is particularly true for ripe bananas, avocados, and certain berries.
Selected Vegetables: Tomatoes, spinach, eggplant, and broad beans are known sources. Processed tomato products like paste and sauce are also high in amines.

Other Sources

Chocolate and Cocoa Products: Phenylethylamine is a biogenic amine found in chocolate. The content increases as the cocoa ferments.
Nuts and Seeds: Certain nuts, especially walnuts, almonds, and peanuts, contain amines, as do roasted nuts and peanut butter.
Condiments: Vinegar, especially non-malt types, soy sauce, miso, and certain sauces and gravies, are often high in amines.

Comparison of Food Types by Amine Content


Food Category	High Amine Examples	Low Amine Examples
Dairy	Aged cheese (cheddar, parmesan, blue), mature dairy products	Fresh milk, cottage cheese, mild cheddar, plain yogurt
Meat & Fish	Cured meats (salami, ham), aged beef, processed sausages, smoked/canned fish	Fresh, non-aged, non-cured meat and poultry, white fish
Fermented Goods	Sauerkraut, kimchi, soy sauce, miso, wine, beer, yeast extracts	Fresh, non-fermented vegetables; non-alcoholic beverages
Fruits	Ripe bananas, avocado, citrus fruits, berries, dried fruit	Non-acidic fruits (apples, pears), unripe fruits
Nuts & Seeds	Walnuts, almonds, peanuts, roasted nuts	Seeds (pumpkin, sunflower), raw seeds

Factors Influencing Amine Levels

Several factors contribute to the concentration of amines in food, and it's not always a matter of fresh versus processed.

Microbial Activity: The presence and type of bacteria during fermentation and spoilage are the primary drivers of amine production. The use of specific, non-aminogenic starter cultures can help reduce amine formation in fermented products.
Storage Time and Temperature: Extended storage and improper temperature control can lead to bacterial growth and, consequently, higher amine levels. This is a major concern for fresh foods like fish.
Cooking Method: While some amines are naturally present, certain types, like heterocyclic aromatic amines (HAAs), are formed during high-heat cooking of meat and fish. Grilling, frying, and charring are particularly noted for increasing HAA levels.
Ripening: The natural ripening process in certain fruits, like bananas and avocados, increases their amine content.

Understanding Individual Sensitivity

For the majority of people, dietary alkylamines and other biogenic amines are not a health concern. The body has specific enzymes, such as monoamine oxidase (MAO) and diamine oxidase (DAO), to break down these compounds quickly. However, some individuals may have a genetic deficiency in these enzymes or their function may be impaired by certain medications or other factors. For these individuals, high amine intake can lead to a buildup that triggers symptoms.

Note: If you suspect an amine intolerance, it's crucial to consult a healthcare professional. A doctor can help determine if an elimination diet is appropriate, rather than attempting self-diagnosis, which can be difficult due to varying amine levels and cumulative effects.

Conclusion

Foods containing alkylamines are a diverse group, characterized mostly by processes like aging, fermentation, and high-heat cooking. High-amine ingredients include mature cheeses, cured meats, fermented sauces, and even certain ripe fruits and vegetables. While these compounds are generally harmless, those with sensitivities should be aware of these sources and how food preparation can affect amine levels. Focusing on fresh, minimally processed foods is often recommended for those monitoring their amine intake. Understanding the sources and contributing factors is the first step toward managing any potential intolerance. For further reading on the toxicology of biogenic amines, you can refer to relevant studies published by institutions like the National Institutes of Health.

Frequently Asked Questions

Alkylamines, as part of the broader biogenic amine family, are primarily formed in food through the natural breakdown of proteins and amino acids by microbes during processes like fermentation, aging, and spoilage.

Yes, high-temperature cooking methods like grilling, charring, and pan-frying can increase amine levels, particularly leading to the formation of heterocyclic aromatic amines (HAAs) in meat and fish.

For most people, dietary alkylamines are not harmful as the body's enzymes break them down effectively. However, individuals with sensitivities or enzyme deficiencies may experience adverse reactions.

Common fruits with high amine content include ripe bananas, avocados, citrus fruits, and berries. Ripening increases the concentration of amines in these fruits.

Aged and mature cheeses, such as mature cheddar, blue cheese, and parmesan, typically have the highest amine levels due to the extended fermentation and aging process.

Not necessarily. While many fermented foods like sauerkraut and wine are high in amines, the concentration can vary widely based on the specific microorganisms used and the fermentation conditions. Some producers use non-aminogenic starter cultures to reduce levels.

To reduce dietary amine intake, focus on consuming fresh, minimally processed foods, and limit or avoid aged cheeses, cured meats, and fermented sauces. Proper food storage and avoiding overcooking are also important.

If fish is not stored properly at a cold temperature, bacteria can cause histidine to convert into histamine, leading to high amine levels and a potential form of food poisoning known as scombroid poisoning.