Tyramine: What It Is, How It Affects Your Body, and Which Foods to Watch

When you eat aged cheese, cured meats, or fermented soy products, you’re consuming tyramine, a naturally occurring compound formed when proteins break down during aging or fermentation. Also known as 4-(2-aminoethyl)phenol, it’s not a poison—but for some people, it can act like one. Tyramine triggers the release of norepinephrine, a hormone that raises blood pressure. For most people, the body breaks it down quickly with an enzyme called monoamine oxidase. But if you’re taking certain medications, that enzyme gets blocked—and tyramine builds up fast.

This is why people on monoamine oxidase inhibitors, a class of antidepressants and Parkinson’s drugs that stop the breakdown of brain chemicals need to avoid high-tyramine foods. A single bite of blue cheese or a glass of draft beer can send blood pressure soaring, leading to headaches, chest pain, or even a stroke. Even over-the-counter decongestants can interfere with tyramine processing, making the risk worse. And it’s not just about meds—some people have genetic differences that slow tyramine breakdown, making them extra sensitive even without drugs.

You’ll find tyramine in foods that sit around too long or are preserved with fermentation. Think aged cheeses like cheddar, parmesan, or gouda; smoked or cured meats like salami and pepperoni; tap beer and red wine; soy sauce, miso, and tempeh; and even overripe bananas or fava beans. It’s not about eating too much—it’s about what’s in the food. Fresh chicken? Fine. Left out for two days? Suddenly it’s a risk. That’s why the advice isn’t to cut out all these foods forever, but to know what to look for and when to be careful.

If you’re on an MAOI, your doctor should have given you a list. But even if you’re not, and you’ve had unexplained high blood pressure spikes after eating certain foods, tyramine might be the hidden cause. It’s not something you can test for easily, but tracking your meals and symptoms can point you in the right direction. The good news? Once you know which foods to avoid, it’s simple to adjust. No need for extreme diets—just smarter choices.

Below, you’ll find real-world guides on how medications interact with food, what to watch for when your blood pressure rises unexpectedly, and how to spot the quiet dangers hiding in your pantry or fridge. These aren’t theoretical warnings—they’re based on actual cases, patient reports, and clinical experience. You don’t need to be a scientist to stay safe. Just pay attention.