Tyramine Content of Various Foods

Tyramine is present in some foods. Most tyramine in foods originates from microbial decarboxylation of the amino acid tyrosine. Many microorganisms used in food processing (i.e., fermentation organisms) or those that cause spoilage have the ability to convert tyrosine to tyramine. Thus, all foods containing protein have the potential to contain tyramine. The level of tyrosine present in foods depends upon conditions that allow the microbial reactions to occur. Proper storage temperature and avoidance of prolonged storage times will minimize levels of tyramine in food. Below is a description of types of foods that may contain tyramine.

Cheese: Cheeses vary widely in tyramine content. Cream cheese and cottage usually contain little or no tyramine and can generally be considered safe. However, any cheese can contain tyramine if it has been processed or stored improperly or if it has become contaminated. Other than these two cheeses, it is very difficult to accurately predict the tyramine content of cheese based on variety and appearance or flavor so a conservative approach dictates the avoidance of other cheeses. Aged cheeses generally contain high levels of tyramine.

Meat: Fresh, good quality meat does not contain significant quantities of tyramine. Any potentially spoiled meat, poultry or fish may contain tyramine. Therefore, caution should be exercised with meat purchased at a restaurant. Often, tyramine levels are significant before there is a perceptible decrease in the quality of the meat. Tyramine levels rise when meat is aged or stored in the refrigerator for several days, especially if refrigerator temperature is too high (>4°C). Aged or cured meats such as chorizo, bologna, salami, pepperoni and air-dried sausages may contain large quantities of tyramine. Chicken livers and possibly other livers have been known to contain high levels of tyramine even when stored properly. Smoked or pickled fish and seafood pastes (e.g., shrimp paste) may contain large amounts of tyramine.

Legumes, Fruits and Vegetables: In general, fresh fruits and vegetables do not contain tyramine. Sauerkraut, banana peels [if steeped or stewed or eaten plain(!)] and ripe avocado also may contain tyramine. Take special note of the various forms of soya bean curd that have been fermented (e.g., tofu, tempeh, sufu). These can contain large quantities of tyramine. Any other type of vegetable that is fermented is likely to contain tyramine.

Beverages: Tap or draft beer is not pasteurized and levels of tyramine may be significant. Common bottled domestic beers generally do not contain appreciable amounts of tyramine and in most instances consumption of 120 ml is safe. Alcohol-free beer also may contain tyramine. Levels of tyramine in European and other foreign beers vary greatly.

Wines vary in tyramine content. As a general rule, Chianti and vermouth have substantial quantities of tyramine and red wine contains more tyramine than white wine. However, consumption of most red, white and port wines (aside from those mentioned above) is safe if less than 120 ml is consumed. Alcohol-free wine may also contain tyramine. Liquors and after-dinner drinks may also contain some tyramine. Gin and vodka generally do not contain significant levels of tyramine but whiskey may.

Other: Fermented soy products such as soy sauce and fermented bean curd (bean pastes) contain significant levels of tyramine. Miso soup or other soups that may contain fermented ingredients may contain tyramine. Marmite and other concentrated yeast extracts contain tyramine. Brewer's yeast and baker's yeast generally do not contain appreciable levels of tyramine. Dietary supplements that claim to contain tyramine are currently being marketed as weight loss agents.

Foods that may need to be avoided by those using an MAOI but not because of tyramine: Broad (fava) beans are also not allowed because they contain dopa, a precursor of dopamine. Foods and drugs that contain caffeine may need to be used with caution but generally will not cause a severe hypertensive crisis. Chocolate does not contain tyramine but does contain phenethylamine. It generally will not cause a hypertensive crisis.