Avoid These 10 Foods High in Tyramine to Prevent Migraine and Palpitations

Tyramine is a compound created from foods through the breakdown of the amino acid called tyrosine. The level of tyramine becomes higher when foods are fermented, aged, spoiled, or cured. Having 6 to 8 mg of tyramine can cause negative side effects, including headaches, vomiting, nausea, and heart palpitations, while 10-25 mg of tyramine may cause extreme headaches or strokes. Those who are intolerant to amines, which include tyramine and histamine, may also experience the said symptoms when they are exposed even to a small amount of tyramine.

People who are taking MAOIs or monoamine oxidase inhibitors like Parkinson’s disease medications and antidepressants have a high tendency of increasing their tyramine levels. This can cause a hypertensive crisis, which is the condition in which an individual becomes more prone to death or stroke because of very high blood pressure. It usually happens when the tyramine amount is over 25 mg. If this is the case, or you are intolerant to amines, you must avoid foods that are high in tyramine.

1. Canadian Cheddar Cheese

Per ounce or 28 grams of Canadian cheddar gives 43 mg of tyramine. Cheese is high in calcium and protein in general, which is good for the growth of the muscles and the strengthening of bones. However, if you are experiencing migraines or are taking MAOIs, it is best to avoid Canadian Cheddar, as it is high in tyramine. Other types of cheeses are also high in tyramine. Stilton has 33 to 61 mg, New York cheddar has 42 mg, Camembert has 38 mg, and Swiss and blue cheese have 28 mg of tyramine per ounce or 28 grams.