Dietary Restriction, Tyramine, and the Use of Monoamine Oxidase Inhibitors

Tyramine in foods and monoamine oxidase inhibitor drugs: A crossroad where medicine, nutrition, pharmacy, and food industry converge

“…Additionally, case reports on consumption of the yeast extract ''Marmite'' s , an actual byproduct of the brewing process, were erroneously used to ban brewer's yeast supplements and food products made with baker's yeast (McCabe and Tsuang, 1982). Actual analysis supported the presence of significant amounts of tyramine in the reclaimed yeast extract used as a spread or tea but not in brewer's yeast supplements (Shulman et al, 1989). The portion of a food analyzed also is a challenge.…”

“…Cheeses made from pasteurized and pressurized milks are less likely to contain BAs (Novella-Rodriguez et al, 2002). Analyses of most fresh American and Canadian cheeses made from pasteurized milk have found little BA content unless aged or stored under adverse conditions (Shulman et al, 1989).…”

“…Aged foods, especially aged cheeses such as English Stilton, Cheshire, and Danish bleu, typically contain moderate to high BA level Shulman et al, 1989). Fresh types of cheese (e.g., cottage, ricotta) and soft processed cheeses (e.g., American cheese, cheese spreads) usually have little or no detectable levels of tyramine (Shulman et al, 1989;Mosnaim et al, 1996).…”

Phenelzine use throughout pregnancy and the puerperium: Case report, review of the literature, and management recommendations

“…Total daily ingestion of tyramine should not exceed 15-20 mg per day during therapy by an irreversible MAOI (phenylzine or tranylcypromine). Shulman et al (1989) offer guidelines on dietary restriction based on assaying tyramine levels in over 100 foods that have been associated with a hypertensive reaction or that have been reported to contain large amounts of tyramine.…”

Pressor response to oral tyramine during co-administration with safinamide in healthy volunteers

“…High tyramine content is defined when the amine is found in the food to a concentration ranging from 500 to 1,000 mg/kg. Foods with a high tyramine content include ripened or fermented cheeses, in particular when cheese is produced with nonpasteurised milk , chicken liver aged 9 days, air-dried sausage, soy sauce and sauerkraut (Shulman et al 1989;Walker et al 1996). The bulk of tyramine of alimentary origin is absorbed non-ionised and deaminated into p-hydroxyphenylacetic acid by both MAO-A and MAO-B in the intestinal mucosa (Tacker et al 1970;Karoum 1985).…”