TYRAMINE CONTENT OF PREVIOUSLY RESTRICTED FOODS IN MONOAMINE-OXIDASE INHIBITOR DIETS

Traditional monoamine oxidase inhibitors (MAOIs) remain an important c lass of drugs for a variety of psychiatric conditions, including depre ssive illnesses, anxiety, and eating disorders. It was the objective o f this study to refine the MAOI diet by determining the tyramine conte nt of a variety of untested and ''controversial'' foods that continue to appear on MAOI diet-restricted food lists. A secondary objective of the study was to evaluate the effect of freshness on the tyramine con tent of some foods. Fifty-one food samples were evaluated for tyramine content by liquid chromatography. Food samples included a selection o f sausages, beverages, sliced meat products, including chicken Liver, and some fruits, including raspberries, bananas, and banana peels. Foo ds that were found to have dangerously high concentrations of tyramine (greater than or equal to 6 mg/serving) included chicken liver aged 9 days (63.84 mg/30 g), air-dried sausage (7.56 g/30 g), soy sauce (0.9 41 mg/ml), and sauerkraut (7.75 mg/250 g). Of the foods analyzed in th is study, only those with high tyramine content per serving should con tinue to be absolutely restricted. All other foods are either safe for consumption or safe in moderation. The data provided should be combin ed with the data from other similar analytical studies to develop a li st of foods that should be absolutely restricted. A more accurate list of restricted foods may enhance patient dietary compliance.