Tyramine: What It Is, Which Foods Contain It, and How It Affects Your Medications

When you eat aged cheese, cured meats, or fermented soy products, you’re consuming tyramine, a naturally occurring compound formed when amino acids break down during food aging or fermentation. Also known as 4-(2-aminopropyl)phenol, it’s not harmful on its own—but it can become dangerous if you’re taking certain medications. Your body usually breaks down tyramine with an enzyme called monoamine oxidase (MAO). But if you’re on an MAO inhibitor—a type of antidepressant or Parkinson’s drug—your body can’t process it. That’s when tyramine builds up and causes a sudden, dangerous spike in blood pressure.

This isn’t theoretical. People on MAO inhibitors have ended up in the ER after eating a slice of blue cheese or a handful of olives. The reaction can hit fast: pounding headache, chest pain, blurred vision, even stroke. It’s rare, but it’s real. And it’s not just about cheese. MAO inhibitors, a class of drugs used for depression and Parkinson’s that block the enzyme that breaks down tyramine include phenelzine, tranylcypromine, and selegiline. Even some over-the-counter decongestants and herbal supplements like St. John’s wort can interfere with how your body handles tyramine. That’s why the warning labels on these meds aren’t just fine print—they’re life-saving.

It’s not just about avoiding cheese. tyramine food sources, aged, fermented, smoked, or spoiled foods that contain high levels of this compound include soy sauce, tap beer, cured meats like salami, pickled herring, overripe bananas, and even some wines. The older or more processed the food, the higher the tyramine. Fresh foods are usually safe. A fresh chicken breast? Fine. A week-old leftover? Maybe not. The key isn’t perfection—it’s awareness. If you’re on an MAO inhibitor, you don’t need to live on plain rice and boiled chicken. You just need to know what to skip and what’s okay.

Most people never need to worry about tyramine. But if you’re taking one of these medications—or if you’ve been told to avoid certain foods because of your treatment—this isn’t something you can guess your way through. It’s not about being paranoid. It’s about staying safe. The posts below cover exactly what you need to know: which drugs interact with tyramine, how to spot high-risk foods, what to do if you accidentally eat something risky, and how to manage your diet without feeling locked out of normal meals. You’ll find real-world advice from people who’ve been there, and clear guidance on what’s truly dangerous versus what’s just a myth. No fluff. Just what works.