Although many people have no problem with tyramine, this amino acid can trigger intolerance in some. Ingesting foods with tyramine can cause hives, fluid retention and asthma. The most common side effect, though, is migraine headaches. According to Depression Guide, because tyramine is naturally formed as food ages and proteins break down, we find it most often in fermented foods or those with more than moderate amounts of yeast.
All mature and aged cheeses contain tyramine, a byproduct of the aging process. Consequently, you must consider all foods that contain cheese, including casseroles and flavorings. Cottage cheese, Ricotta cheese and cream cheese are not aged and are, therefore, safe to eat if avoiding tyramine. According to Cleveland Clinic, the amount of tyramine in cheese differs according to differences in processing, aging and bacterial contamination.
Normally, fresh meat or fish contain little tyramine. However, meats that have been kept too long, even though refrigerated, have increased amounts due to protein breakdown. Smoked, aged or fermented meat or fish contain significant amounts of tyramine. Hot dogs, processed sandwich meats, bacon and ham are very high.
Although most commercial breads are safe, homemade yeast breads and sourdough breads contain substantial amounts of tyramine. Many prepared, canned or frozen foods, like soups and casserole, contain yeast. Check the labels.
Beans of all kinds contain tyramine due to protein breakdown. These include soybeans and bean pastes. Miso, tofu and soy sauce contain the most.
Overripe bananas, spinach and sauerkraut can be high in tyramine. Most fruits contain minute amounts that increase as the fruit ages. You should avoid all overripe fruit.
All foods, as they age, form tyramine. The National Headache Foundation stresses that all food should be prepared and eaten fresh. The Foundation recommends freezing leftovers that you plan to keep more than two or three days.
Beer, ale, wines, whiskey and some liquors contain tyramine. You may also have to avoid non-alcoholic beers. Champagne, gin, vodka and scotch may be safe in very small amounts.
You will need to avoid or check labels on prepared, canned or frozen soups and casseroles. Also, avoid restaurant soups and casseroles. They may contain protein powders or bouillon, which will add to the tyramine level. Meat tenderizers and packaged or canned gravies and sauces contain high levels of tyramine.
Chocolate and coffee may contain negligible amounts of tyramine. Avocados seem safe if not overripe. Consume peanuts, Brazil nuts and coconuts only in small amounts.