Tyraminerestricted

Tyramine-restricted refers to a dietary approach intended to limit the intake of tyramine, an naturally occurring monoamine in certain foods, especially those that are aged, fermented, or spoiled. The restriction is most commonly advised for people taking monoamine oxidase inhibitors (MAOIs), a class of medications used to treat depression and certain movement disorders. MAOIs block the breakdown of tyramine in the gut, which can cause a rapid release of norepinephrine and potentially lead to a dangerous rise in blood pressure known as a hypertensive crisis. Because of this risk, clinicians may recommend avoiding or severely limiting high-tyramine foods during MAOI therapy.

Typical high-tyramine foods and beverages include aged cheeses, cured or smoked meats, fermented or pickled products, some soy products (such as soy sauce and miso), draft beer, and certain wines. Fresh, unprocessed foods generally contain little tyramine and are often safer choices during treatment. Low-tyramine options include fresh meats and fish, pasteurized dairy products, eggs, most fruits and vegetables, bread, rice, and other non-fermented staples. Tyramine content can vary with ripeness, storage, and preparation, so exact limits may differ by individual and medication.

The duration of restriction depends on the specific MAOI and the patient’s treatment plan. Some guidelines advise maintaining tyramine caution during therapy and for a period after discontinuation until normal gut metabolism is reestablished. People not using MAOIs typically do not require this restriction, but should follow their clinician’s guidance. In all cases, dietary choices should be discussed with a healthcare provider to tailor recommendations.