MAOI: Difference between revisions - PsychonautWiki Archive

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~~====Food====~~

Specific foods with high amounts of [[tyramine]]:<ref name="Kathrynne">https://www.mc.vanderbilt.edu/documents/neurology/files/Tyramine%20Menu%20Book%2006227101.pdf</ref><ref name="Estimates of maximum tolerable levels of tyramine content in foods in Austria" /><ref>{{cite journal | vauthors=((McCabe-Sellers, B. J.)), ((Staggs, C. G.)), ((Bogle, M. L.)) | journal=Journal of Food Composition and Analysis | title=Tyramine in foods and monoamine oxidase inhibitor drugs: A crossroad where medicine, nutrition, pharmacy, and food industry converge | volume=19 | pages=S58–S65 | date= August 2006 | url=https://linkinghub.elsevier.com/retrieve/pii/S0889157505001444 | issn=08891575 | doi=10.1016/j.jfca.2005.12.008}}</ref>

*Aged cheese (gouda, camembert, cheddar) -- Few cheeses (even. 'mature' cheeses) contain more than 25 mg of tyramine in 100 grams.<ref>https://psychotropical.info/wp-content/uploads/2018/02/MAOI_diet_drug_interactions_2017.pdf</ref> However, Stilton (a blue cheese) contains up to 217 mg tyramine per 100 grams.<ref name="Kathrynne" />

*Aged, smoked or pickled meats

*Aged or fermented soy and yeast products (soy sauce, teriyaki sauce, home baked yeast bread, sourdough bread)

*Overripe fruits

*High amounts of nuts

~~Candy, and dried fruit:~~

*[[Cocoa#Chemistry|Cocoa]]

**[[Chocolate milk]]

**Chocolate, especially dark chocolate

**Dried and/or candied fruit rolled in cocoa powder

*Licorice (isoliquiritigenin and liquiritigenin are [[#Nonselective_MAO-A_and_MAO-B_inhibitors|non-selective MAOIs]]).<ref name="pubmed-11501051" />

**Licorice candy

**Dried and/or candied fruit rolled in licorice powder

Tyramine formation has been associated with bacterial contamination of foods or temperature abuse conditions, but can also occur as a side effect of generally desired ripening processes.<ref name="Estimates of maximum tolerable levels of tyramine content in foods in Austria">{{cite journal | vauthors=((Paulsen, P.)), ((Grossgut, R.)), ((Bauer, F.)), ((Rauscher-Gabernig, E.)) | journal=Journal of Food and Nutrition Research (Slovak Republic) | title=Estimates of maximum tolerable levels of tyramine content in foods in Austria | date= 2012 | url=https://agris.fao.org/agris-search/search.do?recordID=SK2012000039}}</ref> Tyramine is a breakdown product of the amino acid L-tyrosine.

===Psychoactive substances===

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Tyramine causes hypertensive crises after MAO inhibition aka the "cheese effect" or "cheese crisis". Using a MAO inhibitor (MAOI), the intake of approximately 10 to 25 mg of tyramine is required for a severe reaction compared to 6 to 10 mg for a mild reaction.<ref>{{cite journal | vauthors=((Sathyanarayana Rao, T. S.)), ((Yeragani, V. K.)) | journal=Indian Journal of Psychiatry | title=Hypertensive crisis and cheese | volume=51 | issue=1 | pages=65–66 | date= 2009 | url=https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2738414/ | issn=0019-5545 | doi=10.4103/0019-5545.44910}}</ref> Tyramine rich food should also be avoided by people prone to headache and migraine.

====Tyramine rich foods====

Specific foods with high amounts of [[tyramine]]:<ref name="Kathrynne">https://www.mc.vanderbilt.edu/documents/neurology/files/Tyramine%20Menu%20Book%2006227101.pdf</ref><ref name="Estimates of maximum tolerable levels of tyramine content in foods in Austria" /><ref>{{cite journal | vauthors=((McCabe-Sellers, B. J.)), ((Staggs, C. G.)), ((Bogle, M. L.)) | journal=Journal of Food Composition and Analysis | title=Tyramine in foods and monoamine oxidase inhibitor drugs: A crossroad where medicine, nutrition, pharmacy, and food industry converge | volume=19 | pages=S58–S65 | date= August 2006 | url=https://linkinghub.elsevier.com/retrieve/pii/S0889157505001444 | issn=08891575 | doi=10.1016/j.jfca.2005.12.008}}</ref>

*Aged cheese (gouda, camembert, cheddar) -- Few cheeses (even. 'mature' cheeses) contain more than 25 mg of tyramine in 100 grams.<ref>https://psychotropical.info/wp-content/uploads/2018/02/MAOI_diet_drug_interactions_2017.pdf</ref> However, Stilton (a blue cheese) contains up to 217 mg tyramine per 100 grams.<ref name="Kathrynne" />

*Aged, smoked or pickled meats

*Aged or fermented soy and yeast products (soy sauce, teriyaki sauce, home baked yeast bread, sourdough bread)

*Overripe fruits

*High amounts of nuts

Candy, and dried fruit:

*[[Cocoa#Chemistry|Cocoa]]

**[[Chocolate milk]]

**Chocolate, especially dark chocolate

**Dried and/or candied fruit rolled in cocoa powder

*Licorice (isoliquiritigenin and liquiritigenin are [[#Nonselective_MAO-A_and_MAO-B_inhibitors|non-selective MAOIs]]).<ref name="pubmed-11501051" />

**Licorice candy

**Dried and/or candied fruit rolled in licorice powder

Tyramine formation has been associated with bacterial contamination of foods or temperature abuse conditions, but can also occur as a side effect of generally desired ripening processes.<ref name="Estimates of maximum tolerable levels of tyramine content in foods in Austria">{{cite journal | vauthors=((Paulsen, P.)), ((Grossgut, R.)), ((Bauer, F.)), ((Rauscher-Gabernig, E.)) | journal=Journal of Food and Nutrition Research (Slovak Republic) | title=Estimates of maximum tolerable levels of tyramine content in foods in Austria | date= 2012 | url=https://agris.fao.org/agris-search/search.do?recordID=SK2012000039}}</ref> Tyramine is a breakdown product of the amino acid L-tyrosine.

==Reduced bio-availability==

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 |-
 |}
-====Food====
-Specific foods with high amounts of [[tyramine]]:<ref name="Kathrynne">https://www.mc.vanderbilt.edu/documents/neurology/files/Tyramine%20Menu%20Book%2006227101.pdf</ref><ref name="Estimates of maximum tolerable levels of tyramine content in foods in Austria" /><ref>{{cite journal | vauthors=((McCabe-Sellers, B. J.)), ((Staggs, C. G.)), ((Bogle, M. L.)) | journal=Journal of Food Composition and Analysis | title=Tyramine in foods and monoamine oxidase inhibitor drugs: A crossroad where medicine, nutrition, pharmacy, and food industry converge | volume=19 | pages=S58–S65 | date= August 2006 | url=https://linkinghub.elsevier.com/retrieve/pii/S0889157505001444 | issn=08891575 | doi=10.1016/j.jfca.2005.12.008}}</ref>
-*Aged cheese (gouda, camembert, cheddar) -- Few cheeses (even. 'mature' cheeses) contain more than 25 mg of tyramine in 100 grams.<ref>https://psychotropical.info/wp-content/uploads/2018/02/MAOI_diet_drug_interactions_2017.pdf</ref> However, Stilton (a blue cheese) contains up to 217 mg tyramine per 100 grams.<ref name="Kathrynne" />
-*Aged, smoked or pickled meats
-*Aged or fermented soy and yeast products (soy sauce, teriyaki sauce, home baked yeast bread, sourdough bread)
-*Overripe fruits
-*High amounts of nuts
-Candy, and dried fruit:
-*[[Cocoa#Chemistry|Cocoa]]
-**[[Chocolate milk]]
-**Chocolate, especially dark chocolate
-**Dried and/or candied fruit rolled in cocoa powder
-*Licorice (isoliquiritigenin and liquiritigenin are [[#Nonselective_MAO-A_and_MAO-B_inhibitors|non-selective MAOIs]]).<ref name="pubmed-11501051" />
-**Licorice candy
-**Dried and/or candied fruit rolled in licorice powder
-Tyramine formation has been associated with bacterial contamination of foods or temperature abuse conditions, but can also occur as a side effect of generally desired ripening processes.<ref name="Estimates of maximum tolerable levels of tyramine content in foods in Austria">{{cite journal | vauthors=((Paulsen, P.)), ((Grossgut, R.)), ((Bauer, F.)), ((Rauscher-Gabernig, E.)) | journal=Journal of Food and Nutrition Research (Slovak Republic) | title=Estimates of maximum tolerable levels of tyramine content in foods in Austria | date= 2012 | url=https://agris.fao.org/agris-search/search.do?recordID=SK2012000039}}</ref> Tyramine is a breakdown product of the amino acid L-tyrosine.
 ===Psychoactive substances===
@@ Line 401: / Line 380: @@
 Tyramine causes hypertensive crises after MAO inhibition aka the "cheese effect" or "cheese crisis". Using a MAO inhibitor (MAOI), the intake of approximately 10 to 25 mg of tyramine is required for a severe reaction compared to 6 to 10 mg for a mild reaction.<ref>{{cite journal | vauthors=((Sathyanarayana Rao, T. S.)), ((Yeragani, V. K.)) | journal=Indian Journal of Psychiatry | title=Hypertensive crisis and cheese | volume=51 | issue=1 | pages=65–66 | date= 2009 | url=https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2738414/ | issn=0019-5545 | doi=10.4103/0019-5545.44910}}</ref> Tyramine rich food should also be avoided by people prone to headache and migraine.
+====Tyramine rich foods====
+Specific foods with high amounts of [[tyramine]]:<ref name="Kathrynne">https://www.mc.vanderbilt.edu/documents/neurology/files/Tyramine%20Menu%20Book%2006227101.pdf</ref><ref name="Estimates of maximum tolerable levels of tyramine content in foods in Austria" /><ref>{{cite journal | vauthors=((McCabe-Sellers, B. J.)), ((Staggs, C. G.)), ((Bogle, M. L.)) | journal=Journal of Food Composition and Analysis | title=Tyramine in foods and monoamine oxidase inhibitor drugs: A crossroad where medicine, nutrition, pharmacy, and food industry converge | volume=19 | pages=S58–S65 | date= August 2006 | url=https://linkinghub.elsevier.com/retrieve/pii/S0889157505001444 | issn=08891575 | doi=10.1016/j.jfca.2005.12.008}}</ref>
+*Aged cheese (gouda, camembert, cheddar) -- Few cheeses (even. 'mature' cheeses) contain more than 25 mg of tyramine in 100 grams.<ref>https://psychotropical.info/wp-content/uploads/2018/02/MAOI_diet_drug_interactions_2017.pdf</ref> However, Stilton (a blue cheese) contains up to 217 mg tyramine per 100 grams.<ref name="Kathrynne" />
+*Aged, smoked or pickled meats
+*Aged or fermented soy and yeast products (soy sauce, teriyaki sauce, home baked yeast bread, sourdough bread)
+*Overripe fruits
+*High amounts of nuts
+Candy, and dried fruit:
+*[[Cocoa#Chemistry|Cocoa]]
+**[[Chocolate milk]]
+**Chocolate, especially dark chocolate
+**Dried and/or candied fruit rolled in cocoa powder
+*Licorice (isoliquiritigenin and liquiritigenin are [[#Nonselective_MAO-A_and_MAO-B_inhibitors|non-selective MAOIs]]).<ref name="pubmed-11501051" />
+**Licorice candy
+**Dried and/or candied fruit rolled in licorice powder
+Tyramine formation has been associated with bacterial contamination of foods or temperature abuse conditions, but can also occur as a side effect of generally desired ripening processes.<ref name="Estimates of maximum tolerable levels of tyramine content in foods in Austria">{{cite journal | vauthors=((Paulsen, P.)), ((Grossgut, R.)), ((Bauer, F.)), ((Rauscher-Gabernig, E.)) | journal=Journal of Food and Nutrition Research (Slovak Republic) | title=Estimates of maximum tolerable levels of tyramine content in foods in Austria | date= 2012 | url=https://agris.fao.org/agris-search/search.do?recordID=SK2012000039}}</ref> Tyramine is a breakdown product of the amino acid L-tyrosine.
 ==Reduced bio-availability==