When the amino acid tyrosine breaks down in foods, it forms a substance called tyramine. Certain foods have a particularly high tyramine concentration. Generally, tyramine does not pose any major health concerns, and the average person does not have to worry about watching his intake. In very specific instances, however, excess tyramine can cause negative effects and people must limit certain foods to avoid them.
Tyramine and MAOIs
Monoamine oxidase inhibitors, or MAOIs, are a class of antidepressant drugs that treat depression by blocking the production of an enzyme that negatively affects mood. This same enzyme, however, also helps break down excess levels of tyramine, which can constrict the blood vessels. Eating a tyramine-rich diet while taking these medications can lead to dangerous increases in blood pressure.
Tyramine and Migraine Headaches
Because tyramine acts on the blood vessels, it can cause actions that trigger migraine headaches. Limiting foods rich in tyramine may help reduce the frequency of migranes, according to the National Headache Foundation.
Foods Naturally High In Tyramine
Aged and fermented foods are particularly high in tyramine. Examples include Swiss cheese, cheddar cheese, brie, sauerkraut, soy sauce, miso, teriyaki sauce, tempeh, pickles, tofu and pickled vegetables. Other problem foods and drinks are cured meats such as salami, smoked meats or fish, beer, wine, fava beans, broad beans and yeast extracts.
Minimizing Tyramine Intake
Eating fresh foods help minimize tyramine intake, as this substance builds up in leftovers and food that is spoiling. The National Headache Foundation advises against eating leftovers, particularly high-protein foods like meat, that have been kept at refrigerator temperature for more than two days. If you do not plan on eating the item within this time, freeze it or get rid of it. If a food looks spoiled, avoid it.
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