Tyramine Foods: What to Eat and Avoid for Medication Safety

When you take monoamine oxidase inhibitors, a class of antidepressants and Parkinson’s drugs that block an enzyme that breaks down tyramine. Also known as MAOIs, they can turn common foods into health risks. Tyramine is a natural compound found in aged, fermented, or spoiled foods. Your body usually breaks it down quickly—but MAOIs stop that process. When tyramine builds up, it can spike your blood pressure to dangerous levels, sometimes causing stroke or heart attack. This isn’t a theory. Real cases happen every year when people don’t know what’s in their cheese or pickles.

Tyramine isn’t just in one thing—it shows up in many everyday items. aged cheeses, like cheddar, parmesan, blue cheese, and Swiss are major sources. cured meats, including salami, pepperoni, and pastrami also pack a punch. Even fermented soy products, like soy sauce, miso, and tempeh can trigger reactions. And it’s not just food—some beers, wines, and tap brews contain tyramine too. If you’re on an MAOI, your kitchen needs a quick audit. Fresh meat, plain dairy, and unaged produce are safe. But if it’s been sitting, pickled, or aged? That’s where trouble starts.

It’s not just about avoiding the obvious. Tyramine levels rise over time. A banana is fine. A bruised or overripe banana? Not anymore. Leftover pizza? Skip it. Leftover stews or soups stored too long? Same risk. Even some OTC cold medicines and herbal supplements can mix poorly with tyramine. The danger isn’t always loud—it’s quiet. You might feel a headache, your heart races, or your vision blurs. By then, it’s too late to eat better. Prevention is simple: know your meds, know your food, and ask your pharmacist before trying anything new. Below, you’ll find real stories and science-backed advice from people who’ve been there. You don’t need to guess. You just need to know what to look for.