What is Tyramine?

• Tyramine is produced in foods from the natural breakdown of the amino acid tyrosine.
• Tyramine is not added to foods.
  
• Tyramine is a vasoactive amine found in ripe cheeses, wine and fermented or aged foods, especially foods in which protein is broken down.
  
• Tyramine levels increase in foods when they are aged, fermented or stored for long periods of time, or are not fresh.
  
• Cooking does not destroy tyramine content.
  
• MAO (Monoamine Oxidase), found in the GI tract, cleans tyramine from the body.  Those with normal levels of MAO will metabolize tyramine with no ill effects.
  
• People with Familial Dysautonomia have decreased MAO levels similar to those taking MAOI’s (Monoamine Oxidase Inhibitors). Thus, if someone with FD eats tyramine-laden food, their insufficient MAO cannot sweep away the tyramine causing their tyramine levels rise. A rise in tyramine causes a “hypertensive crisis” due to constriction of blood vessels and an acute elevation of blood pressure. Symptoms include palpitations, nausea and vomiting.
• Approximately 10 to 25 mg of tyramine is required for a severe reaction compared to 6 to 10 mg for a mild reaction.