Tyramine content in foods of animal origin, 1: Meats, meat derivatives and related products
1985
Santos, C. | Jalon, M. | Marine, A. (Salamanca Univ. (Spain). Dept. de Bromatologia y Toxicologia)
An analytical study was carried out on the content of tyramine in meat, meat derivatives and other related products consumed in Spain; in most of these no previous determination of the tyramine content has been performed. The greatest concentrations of tyramine were found in those products subjected to curing and/or fermentation processes (fermented sausages), whereas fresh food, cooked sausage and luncheon meat, in general, were seen to have much lower tyramine contents. Some of the products analyzed could lead to a rise in arterial pressure in the event of their interacting with IMAO drugs, in particular certain fermented sausages and hamburgers meats. In contrast, none of the products studied was seen to contain sufficient tyramine to trigger a migraine reaction
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