Tyramine is mainly found in fermented or yeast containing foods, such as cheese, yeast, leftovers, beans, etc. Tyramine can be formed naturally during food aging or protein decomposition.
Tyramine is found in both mature and aged cheeses and is a by-product of the aging process. Cheese such as cream cheese, ricotta cheese, and cheeses that have not been aged do not contain tyramine and are therefore safe to eat. In fact, tyramine content in food is not only related to aging treatment, but also related to processing technology, bacteria and other factors.
Tyramine may cause some allergic reactions, such as urticaria and asthma, but it also has a wide range of medical applications, not only helping to contract the uterus and peripheral nerves, but also playing a role in raising blood pressure.
