Tyramine is a neurotransmitter and derivative of tyrosine found in many foods, particularly those that are fermented or aged. It induces the release of catecholamine neurotransmitters, causing a temporary increase in heart rate and blood pressure. Those taking MAOIs should limit their intake of tyramine-containing foods to avoid the dangerous “cheese effect.”
Tyramine is a neurotransmitter and a derivative of tyrosine, a nonessential amino acid. Amino acids, of which there are 20, are the functional units that make up a protein molecule. Tyrosine is one of 11 amino acids that the body can synthesize on its own, making it a non-essential acid, while the remaining nine must be obtained from food sources and are known as essential amino acids. Since tyrosine and later tyramine are produced in the human body, they are also synthesized in the bodies of many plants and animals that humans consume for food. Therefore, there are many foods with tyramine, particularly those that start to rot or go bad and those that ferment. Examples of foods with tyramine include meats that have been intentionally spoiled or aged, fermented cheeses and other dairy products, fermented soy products such as soy sauce and tofu, and alcoholic beverages such as wine.
As a derivative of this amino acid and a neurotransmitter, tyramine is classified as a releasing agent, specifically for catecholamine neurotransmitters such as epinephrine, norepinephrine, and dopamine. In other words, tyramine is a substance that induces the release of chemicals from a neuron or nerve cell, and sends it to adjacent neurons through an electrical signal-conducting junction between each cell called a synapse. A buildup of these chemicals in cells such as occurs after consuming tyramine-containing foods produces a specific response; this is the same process that occurs when drugs are introduced into the body.
Eating foods with tyramine, such as aged meats and cheeses, can temporarily produce a mild metabolic reaction as increased amounts of dopamine and epinephrine, better known as adrenaline, are released. This response may include a slight increase in heart rate and blood pressure. An enzyme called monoamine oxidase then comes along and metabolizes tyramine, or breaks it down into its molecular components for use by the body, which in turn stops the release of neurotransmitters and allows heart rate and blood pressure to return to normal levels. normal.
In fact, when a person who is also taking monoamine oxidase inhibitors (MAOIs), medications that are prescribed to treat depression, is able to consume large amounts of tyramine-containing foods, it can produce a response known as the “cheese effect.” This is a hypertensive crisis, or a sudden and dangerous increase in blood pressure, caused by the combination of MAOIs, which block the breakdown of neurotransmitters such as dopamine by monoamine oxidase, and tyramine, which increases levels of many of them neurotransmitters in the body. . A technical term for this reaction is the tyramine pressure response, which can cause systolic blood pressure to rise by more than 30 millimeters of mercury (mmHg).
As such, a person with MAOIs may want to limit their intake of tyramine-containing foods. These include meats like beef, pork, fish, and chicken, especially those that have started to go bad or are aged. Other tipramine-rich foods include aged cheeses such as Stilton, yogurt and sour cream, and soy-based seasonings and sauces. Plant-based foods to avoid include various types of beans and pea pods, such as green beans and snow peas, and various high-sugar fruits, such as bananas, figs, and pineapples, especially as you get older. mature. The reason why tyramine levels increase as food ages is that the spoilage process causes tyrosine molecules to break down and release carbons, which in turn produces tyramine as a byproduct.
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