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In an attempt to control my Parkinsonism my doctor has prescribed Azilect. I have been told to avoid tyramine-rich foods. I have a preliminary list. Where can I get more information? For instance, herring is on the list. Is tyramine a naturally occurring substance in herring or is it in the way herring is generally processed? Also what about andouille sausage?
Here's a link to get you started:
It is the aging and curing process with meats and the pickling process with fish that leads to the higher tyramine levels. The process of preserving is what leads to the higher tyramine levels.
Unfortunately, there's no definitive list of foods and their tyramine levels.
Thanks for writing,
Timothy S. Harlan, MD, FACP