Tyramine is mainly found in cheese, yeast, leftovers, beans and other fermented or yeast-containing foods. It can be formed naturally during food aging or protein breakdown.
Both mature and aged cheeses contain tyramine, a by-product of the aging process. Unaged cheeses such as cream cheese, ricotta and cottage cheese do not contain tyramine and are safe to eat. In fact, the amount of tyramine in food is not only related to the way of aging, but also to the processing technology, bacteria and other factors.
Tyramine intake may cause some allergic reactions, such as urticaria, asthma, etc., but it can overcome its disadvantages in the medical field, and is widely used, not only to help contract the uterus and peripheral nerves, but also to raise blood pressure.
