Considered here are those amines found in foods and in the body:
TyramineThe most often researched as it is implicated in reactions in people on MAOI medication.
Tyramine is produced from the amino acid tyrosine, particularly that present in the dairy protein, casein. It is developed during cheese making by bacteria with decarboxylase enzymes.
As Reactions in people on MAOI’s have been assumed to be due to the para Tyramine [p-TA] it has been analysed, but the meta form has also been reported to have marked effects on neurotransmitter amines – dopamine, noradrenaline and 5-Hydroxy Tryptamine.
Phenyl ethyl aminePhenyl ethyl amine is formed by microbial decarboxylation of the aromatic amino acid phenylalanine. It is the amine that causes reactions to chocolate.
Tryptamine is formed from the amino acid tyrosine.
Catecholamines – includes noradrenaline [NA], adrenaline [A], and dopamine [DA]
are neurotransmitter amines produced in the body.
5-Hydroxytryptamine [5-HT] – an blood vessel constrictor produced in the body.
Histamine [H] – a powerful vasodilator
Diamines – putrescine and cadaverine – produced as foods deteriorate
Polyamines – agamatine, spermidine, spermine
What is the position in USA? McCabe’s review of 1986 provides a good review. Two points made are that iron deficiency seems to lower levels of MAO enzymes, and that the tyramine content cannot be predicted from appearance, flavour or variety. These are of clinical interest as many patients presenting for investigation of suspected food sensitivity have low iron levels which recover when they lower their salicylate intake. Perhaps the researchers are correct in saying the tyramine content cannot be predicted from appearance, flavour or variety by researchers, but importantly, as described above, the tolerance itself can be predicted in those who have learned what change affect their tolerance via smell. Food sensitive people, who usually have a supersensitive sense of smell, are often able to detect changes that others do not notice.
The UK Manual of dietetic practice [Thomas 1994] provides a very useful table including a note to exclude any food which has previously produced unpleasant symptoms, and also to “eat fresh to reduce degradation of protein”.
A suggested article to read is that by Kenneth et al [1999] which emphasises concern about foods which combine more than one ingredient likely to be high in amines, such as pizzas containing pepperoni and mozzarella cheese and vegie burgers which contain soy products and sauces. It is reported that pizzas will be tolerated if the ingredients are fresh.
High tyramine levels are reported in soy products with fermented soybean and bean curd [fermented tofu], and chilli soybean paste. The article recommends that all soy sauces and indeed all soybean products should be avoided.
Reported amounts of biogenic amines in food
Some points of interest
Food mg/100gm Tyramine TA
Stilton – blue 217 Note – different
Canadian Chedder 25 – 150 researchers provide
Eng & NZ Chedder 50 – 100 different results
Gruyer 5 – 25
Brie, cream cheese, cottage NT [not detected]
Pickled herring 303 [Others found 30-50]
Belgian dry sausage 151
Chicken liver 10 – 30
Other results 1 – 10
Banana 1 – 10
Lemon juice 2.5
Avocado 2.3
Sauer Kraut 2 – 10
Chocolate .01 – 1
Yeast extract English 10 – 220
Canadian 7 – 8
Soy Sauce Japan 15 – 90
Canada 0.2
Wine .02 – 2.5
Beer .1 – 2.2
BBQ & other fermented sauces no data available.
Food mgm/100gm Phenylethylamine PEA
Mild chedder 0 – 44 PEA does not increase with aging
Chocolate .1 – 1.4 most in unsweetened
Cotto Salami 70
Swede 4
Rapeseed cake 9
Food mgm/100gm Tryptamine T
Chedder cheese 0 – 4
Highest levels in blue cheese 100
Meat products 1 – 3 decrease on cooking but increase with putrefaction
Catecholamines
Food mgm/100gm noradrenaline NA, adrenaline A, dopamine DA
banana .14 – 2 NA
banana .8 – 8 DA
avocado .4 – .5 DA
Food mgm/100gm 5-Hydroxytryptamine 5-HT
banana 1 – 3 5-HT
ripe tomato 0 – 1.2 5-HT
chocolate .1 – 2.7 5-HT
Food mgm/100gm Histamine H
Grape juice concentrate 3.5
Spinach, eggplant, corn 2 – 6
Yeast extracts 20 – 280
Soy sauce 0 – 27
Sauerkraut 1 – 20
Red wine 1 – 2 see also C Stockley
Pepperoni 1 – 55
Putrefied ham 2 – 9
Sashami raw tuna 920
Tuna scombroid incidents 10 – 300
Acceptable 1 – 28
Decomposed 2 – 714
Swiss cheese 116 – 250
Blue cheese 230
Sharp cheddar 5 – 130
Meat products 0 – present if improper handling
Food mgm/100gm Diamines – putrescine and cadaverine
Sea foods <15 – dramatic increase if spoiled increases to 58
They may act as Histamine potentiators in scombroid poisoning,
and can react with nitrate to produce carcinogenic compounds.
Meat e g pork <1 – if putrefied increases to 25 of C, 149 S
Food mgm/100gm Polyamines – agamatine, spermidine, spermine
Sea food <5 – same in wholesome and decomposed
Meat e g pork <1 – if putrefied increases to 806 S, 340 S
Fresh ham and sausages <25 – if smoked they increase
Cheeses low
Also reported in tomatoes, bananas, apples, oranges – levels not given
Sprouts develop amines as they deteriorate
Chives contain – tyramine, putrescine, cadaverine, spermine and spermidine!! Amounts are not known. Test carefully after diet is established!
Looking at tyramine alone, do foods high in tyrosine typically correlate to high tyramine levels when aged or in leftovers?
Since the information about tyramine in foods is so limited, I was thinking about checking tyrosine levels to help with my food choices.
Dear RC, Yours is an interesting idea. Unfortunately there is no useful correlation. It is frustrating to have a diet where the amounts of the upsetting substance is not clear. Tyramine-sensitive people have no reaction to tyrosine. Tyrosine is of interest as tyramine can be made from it in particular circumstances, but it is the circumstances that are important. Tyrosine is one of the many amino acids that make up the protein that we need to meet our nutritional needs. It and all the other important amino acids are present in foods that have protein, so it is higher in foods high in protein – meats, fish, eggs, nuts, dairy foods, legumes, etc, and low in foods low in protein such as fruit and vegetables, (which are important for our nutrition for different reasons). The amount of tyrosine, and therefore protein, in a block of cheese is the same throughout, but we know that parts that have aged differently can be very high in tyramine when others are not. So those who are tyramine-sensitive should avoid any aged cheeses, in fact, avoid any aged food where possible.
Wheat is the best way to minimise tyramine in your food? You need to start with the fresh food you are buying. Depending on your level of sensitivity you can be more or less careful. Being very careful means only eating fish that has just been caught, finding a butcher who will provide you with very fresh meat. (I ring my butcher and ask which days I should come for the meat I want.) Fresh chicken is less risky. All high protein food, including milk should be kept in the refrigerator, never left out on the table for such time that it stops being chilled. After cooking food should be eaten or frozen and not thawed until the meal you want it.
Fortunately there are three important ideas to keep in mind – 1. Everyone varies in how aged the food they can tolerate is, and 2. Tyramine-sensitive people differ in which foods produce the worst reaction, and 3. Smell your food. Over time you will learn which foods smell slightly “stale or off” to you when they do not to others.
You sound very motivated so I am sure you will like the detail on amines in my book Are You Food Sensitive? and all the notes throughout Tolerating Troublesome Foods. You can obtain them to download and print out so you can have your notes throughout your copy, see http://foodintolerancepro.com/buy-food-sensitivity-products/ or via AmazonKindle for US$5.00. I wish you all the best with your diet investigation.
I am finding my afib being triggered more and more by amines. It is scary and I am trying to get a handle on it. Sometimes it feels we are fighting alone to be heard and understood. Thank you for being here for us having this sensitivity.
Thank you for your comment Rae. Keep fighting the lack of knowledge by explaining what is happening to you whenever you feel there will be some acceptance, so the word gradually spreads. Keep supporting yourself by reading all the articles on this site related to tyramine, amines and go to the category “Symptoms” so you learn more about whatever symptoms you have to deal with. And you can understand more by reading my books especially Tolerating Troublesome Foods and Are You Food Sensitive? on this site. All the best with your efforts! Joan
Peanuts (and all nuts) are high in amines when roasted, so it makes sense for an amine sensitive people to react to them. You may be able to tolerate raw peanuts (try them boiled!) if you can tolerate salicylates. But raw nuts, especially peanuts, can be hard to find.
Dear Kate, Yes, amines change with roasting. It may also depend on the amount of roasting so you can test different brands. The amazing thing about amines is that individuals vary in just which they react to. One person may report getting away with home-made gravy where fresh meat is not too browned, and bananas that are not too ripe, but have symptoms after chocolate or aged meat. As you wisely note many people who react to amines are also sensitive to salicylates and most additives and MSG and other glutamates. So it is wise to start from the Low Chemical diet and then carefully test the foods you most want to manage. And the dose matters. A sip of a good red wine can be quite a pleasure. Use the helpful hints in Tolerating Troublesome Foods on this site to carefully test over 300 foods so you have the maximum chance of tolerating them.
I struggle with migraine headaches. Now that I have eliminated rebounding medications, the sever head pain occurs less frequently, however, I deal on a daily basis with “silent” migraine symptoms such as background headache, dizziness, nausea, bad balance, extreme fatigue, confusion, visual auras,light sensitivity, sound sensitivity, neck aches, full body aches, eustachian tube dysfunction (fluid in my right inner ear), fullness and pressure in ears…
I started a migraine dietary triggers elimination diet 2.5 months ago. I re-introduced grass-fed, free-range ground beef last week and became very ill with all of the symptoms. I had previously discovered that the sublingual histamine drops my doctor prescribed caused an increase in the symptoms. (I discontinued the drops immediately.)
I have eliminated EVERY dietary trigger I have found on every list, and have improved, but cannot seem to get symptom free…especially with the eustachian tube dysfunction.
I have been combing books and internet for ANY clues as to what I may be missing.
Given the beef and histamine sensitivity I have identified, I started looking for any lists of foods containing amines and found this website. If anyone can offer any advise…please help.
Blessings!
Dear Elizabeth, In food sensitivity it is important to say that ”the diet is in the person not in the diagnosis”. It is not just low salicylate for eczema, low additive for ADHD, low MSG for Chinese Restaurant Syndrome, low amine for IBS and migraine, and low allergens for allergic disorders. You are among those who have unusual combinations of symptoms, and have them in the severe form! I do hope that as well as researching diet you have the care of a good neurologist to make sure that nothing else medical is going on. Many people say that they also benefit from the use of uncoloured non-sedating anti-histamines, so discuss that with your doctor. I am pleased you have found diet. The trouble you have, and everyone has, is that this diet therapy is different from other diets. For most diets the diet is because of the diagnosis, for example: a gluten-free diet for coeliac disease, low cal diets for weight control. People who are sensitive to one food chemical are usually sensitive to more than one. The good news from that is that you can work out the diet that is best for you. A big help is researching your Family Sensitivity History. Maybe someone reacts to spice, or dairy was a problem in infancy, or someone suspects wheat. Then you make a picture of this using the idea of the Total Body Load, noting all the environmental factors, especially any smells [liked or disliked], or inhalants [especially for your ear problems]. You will include factors others have mentioned in the blogs, such as hormone cycles. I have put all that I have learned into my books Are you Food Sensitive? to make sure you get to the best initial diet, including tricks for lowering dairy and wheat to avoid completely excluding them. You can add to that with detailed information in Tolerating Troublesome Foods, on all the factors that affect reactions, and the Best Guess Food Guide with lists of very low risk foods for you to test one at a time, using the careful testing options. Remember that beef which is considered good quality for the general population is usually aged to make it more tender and flavoursome. BUT for low amine you need to buy it very close to the day the carcass is butchered, having checked it has not been hung for any length of time. You are now on a journey to relate food to you as you learn what foods and environmental factors affect you individually, beginning with lists and then understanding yourself as you do diet detective work particularly using the idea that “your nose knows”. My best wishes, Joan
My issues are similar. In addition to food sensitivity, it turns out I have sleep apnea after having done a sleep study. I am now on an auto c-pap machine. Results have been a blessing. My aches and pains have dramatically decreased in addition to a reduction in severity and frequency of migraines. I am now experiencing headaches that can be controlled with Tylenol. Granted, I may never be symptom-free, however, better sleep has been a huge benefit.
Eliminate free-glutamate and that will help. For example avoid tomatoes and seaweed etc…
This article was very helpful! I have eczema that is triggered by food–lots of foods! I was wondering whether you think it may be more of a histamine intolerance or a tyramine intolerance? Or both? A lot of the same trigger foods for me are on both lists. I have a problem with all cheeses except cottage cheese, all smoked/processed/cured meats, peanuts and nuts, smoked or bbq flavored items, and red wine (but only when I have an existing flare-up). I get it on my hands and lower legs. Most doctors seem to have no knowledge of healing through foods and would rather prescribe steroids. The eczema and itching subsides when I take Benadryl. So, I thought that it was a histamine problem, but your article shows a lot of similarities with other sensitivities. Thanks!
Dear Lindsay, It is annoying when reactions are to lots of foods. In fact that happens with most food sensitive people. It is best for you to presume that any amines are likely to be suspect. I don’t think I have ever met someone with eczema [maybe once in 30 years!] who had eczema who got away with chocolate. It contains phenylethylamine, another type of amine. So at some time you could reduce all the suggestions on this site and give yourself a baseline of how good your eczema is. Then you reintroduce your favourite ones, one at a time, using all the tricky hints in Tolerating Troublesome Foods, and move towards your own individualized best diet. As well you can continue discussing occasional use of very small amounts of steroid cream, and the perhaps daily use of Benadryl with your doctor. Patients report that antihistamine use seems to help in that more food is managed with its use. This still applies to other chemical sensitivities such as to additives and salicylates, as food sensitivity seems to mostly happen in people with allergies, or whose family have allergies, of one sort or another. Reacting to peanuts sounds like a separate allergy, unless it is mostly to almonds [high in salicylate], or if the nuts are a bit stale. Then amines are involved again.
And there is an additional thought that is important. If you go to the article on eczema in the Articles section of this site you will note that many people find that other suspect chemicals are often a problem to those with eczema. See https://foodintolerancepro.com/category/eczema/eczema-and-diet/
If you note that your eczema gets worse with spicy food, or with MSG, or high-additive foods such as coloured and flavoured sweets, then it is worth learning more. You can see the manageable diet investigation plan in Are You Food Sensitive? or use the baseline foods in Tolerating Troublesome Foods as a start, and then test foods for your own tolerance. Tolerating also has chapters on all the surprising factors that affect just whether you may react or not. As someone who has eczema I am very sympathetic to all the effort you need to put in to keep it minimized. So I also know that it is worth the effort to have a mostly eczema-free life. I wish you well in your diet detective work. Joan