Which dried fruits are high in tyramine?

November 16, 2025 •

4 min read

Many health experts, including those from the Mayo Clinic, categorize dried fruits as a food group that can contain elevated levels of tyramine, a naturally occurring compound. Understanding which dried fruits are high in tyramine is vital for individuals managing specific health conditions, such as migraines or those taking monoamine oxidase inhibitors (MAOIs).

Quick Summary

An in-depth guide to identifying dried fruits high in tyramine, explaining why their levels are higher and offering dietary management advice for sensitive individuals.

Key Points

Drying Increases Tyramine: The dehydration process concentrates and increases tyramine levels in fruits compared to their fresh counterparts.
Key High-Tyramine Fruits: Raisins, dried figs, prunes, and dried apricots are among the dried fruits highest in tyramine.
Medication and Health Risks: People taking MAOI antidepressants must strictly avoid high-tyramine foods due to the risk of a dangerous spike in blood pressure.
Migraine Trigger: Tyramine is a known trigger for migraines in sensitive individuals, making a low-tyramine diet beneficial.
Fresh is Best: Opting for fresh fruits instead of dried ones is the safest way to avoid high tyramine content.
Ripeness Matters: Overripe fresh fruits, such as bananas or avocados, can also have increased tyramine levels.

Understanding Tyramine and Its Effects

Tyramine is a naturally occurring compound derived from the amino acid tyrosine during fermentation, aging, and decomposition. For most people, consuming tyramine presents no health issues. The body's monoamine oxidase A (MAO-A) enzyme effectively breaks down excess tyramine. However, this is not the case for everyone. Individuals who take MAOIs, a class of antidepressant medications, or those who suffer from migraines may be particularly sensitive to tyramine intake. In these individuals, a buildup of tyramine can cause a rapid increase in blood pressure, leading to symptoms such as a severe headache, palpitations, and in rare cases, a hypertensive crisis. For migraine sufferers, tyramine is a well-documented trigger.

The Role of the Drying Process

The process of drying fruit significantly increases its tyramine content compared to its fresh counterpart. This happens because the dehydration process, often combined with exposure to air, concentrates the fruit’s components and can lead to a longer shelf life, during which microbes may convert amino acids into tyramine. The longer the fruit is stored or aged after drying, the higher the potential tyramine content becomes.

High-Tyramine Dried Fruits to Watch For

Several specific dried fruits are commonly cited as having high tyramine levels. These should be consumed with caution by sensitive individuals or avoided entirely when on an MAOI diet.

Raisins: Dried grapes, or raisins, are frequently mentioned as a source of tyramine. While some sources might suggest low levels, numerous medical and dietary guidelines list them as a dried fruit to avoid or limit due to tyramine concentration.
Dried Figs: Figs, especially when dried, are known to contain tyramine. The concentration increases as the fruit ripens and is subsequently dried.
Prunes: These dried plums are another dried fruit often included on high-tyramine food lists, specifically for those on MAOI diets.
Dried Apricots: Like other dried fruits, apricots have a higher tyramine content than their fresh version. Some headache and MAOI-related dietary guides recommend limiting or avoiding them entirely.
Dates: This tropical fruit, particularly in its dried form, contains tyramine.

Other Fruits with Increased Tyramine Risk

It is important to remember that overripe versions of many fresh fruits can also develop higher tyramine concentrations. Overripe bananas, avocados, and certain citrus fruits are all noted sources of tyramine. For this reason, it is not just dried fruits, but also the condition of fresh produce, that is important to monitor.

Comparative Look at Tyramine in Fruit

To better understand the difference, consider the tyramine levels across various fruit forms.


Fruit Type	Condition	Tyramine Level	Notes
Apricots	Fresh	Low	Generally safe for those on a low-tyramine diet.
Apricots	Dried	High	The drying process concentrates tyramine and should be limited.
Figs	Fresh	Low	Safe in moderation when not overripe.
Figs	Dried	High	Listed on multiple high-tyramine diet sheets.
Grapes	Fresh	Low	Generally safe and widely available.
Grapes	Raisins (Dried)	High	A common example of a dried fruit with concentrated tyramine.

Dietary Management and Alternatives

For those sensitive to tyramine, effective management involves careful food selection. The simplest strategy is to opt for fresh, not dried, fruit whenever possible. When seeking a dried fruit snack, always consider its potential tyramine content.

Lower-Tyramine Alternatives

Fresh Fruits: Most fresh fruits are low in tyramine, provided they are not overripe. This includes apples, berries, fresh apricots, and fresh grapes.
Frozen Fruits: Using frozen fruits in smoothies or as a snack can be a good alternative to dried fruit, as the freezing process helps to preserve freshness and low tyramine levels.

Tips for Avoiding High Tyramine Intake

Read Labels Carefully: Be cautious with processed foods that contain dried fruits, especially fruitcakes or preserves.
Stay Fresh: Always opt for fresh fruit over dried to minimize tyramine exposure.
Monitor Portion Sizes: If you do consume a higher-tyramine fruit like raisins, limit the portion size to a small amount.
Listen to Your Body: Pay close attention to how your body reacts to different foods. A food diary can help identify specific triggers.

Conclusion

While dried fruits can be a convenient and nutritious snack, they are known to contain higher levels of tyramine compared to fresh fruits. This is a critical distinction for individuals on MAOI medication or those who experience migraines, where tyramine is a well-established trigger. Raisins, dried figs, prunes, and dried apricots are among the dried fruits most commonly cited for their elevated tyramine content. Managing tyramine intake is a personal process, but by being mindful of food preparation, storage, and condition, sensitive individuals can minimize their risk and find suitable, lower-tyramine alternatives. Always consult with a healthcare provider or a registered dietitian before making significant changes to your diet, especially if you are managing a medical condition.

For more detailed information on tyramine and diet, visit the Mayo Clinic's expert answers page on MAOIs and diet.

Frequently Asked Questions

The process of drying fruit concentrates its components and, combined with longer storage, provides an environment for microbes to convert the amino acid tyrosine into tyramine, leading to higher levels than in fresh fruit.

It is generally recommended to be cautious with all dried fruits on a strict low-tyramine diet. Medical advice often suggests avoiding them entirely or consuming only very small, occasional portions of raisins or other dried fruits.

The primary risk is a potentially dangerous spike in blood pressure, known as a hypertensive crisis, especially for individuals on MAOI medication. For others, it can trigger migraines or headaches.

Yes, raisins, which are dried grapes, are listed by many medical sources and dietary guides as a high-tyramine dried fruit that should be avoided or limited by sensitive individuals.

Good low-tyramine fruit alternatives include most fresh fruits that are not overripe, such as fresh berries, apples, and fresh apricots. Frozen fruits are also generally low in tyramine.

Yes, tyramine content increases as fresh fruit becomes overripe. Therefore, even fresh fruits like bananas or avocados should be eaten when they are ripe but not past their prime.

For most healthy people, consuming tyramine from dried fruit is not an issue because the body's natural enzymes can break it down effectively. However, anyone sensitive to it should monitor their intake.