Cheeses To Eat Without Migraines: A Guide

Migraines can be triggered by a variety of factors, including specific foods. One well-known trigger is tyramine, a substance found in aged and fermented foods. Aged cheeses, such as cheddar, blue cheese, and parmesan, are high in tyramine and may trigger migraines in susceptible individuals. However, not all cheeses are created equal when it comes to migraine triggers. So, what kind of cheese is less likely to trigger migraines?

Fresh cheeses like mozzarella or ricotta are less likely to trigger migraines

Tyramine is an amino acid that is found naturally in some foods, especially aged and fermented foods. It forms when bacteria break down proteins in food, and the longer a cheese has been aged, the higher its tyramine content. Tyramine interacts with neurotransmitters in the body and can lead to migraines.

If you are prone to migraines, it is recommended to limit your intake of aged cheeses or opt for fresh cheeses instead. The National Headache Foundation suggests limiting intake to four ounces for aged cheeses, but if you want to be cautious, choosing a fresh cheese is a better option.

In addition to cheese, other foods that are high in tyramine include cured meats, smoked fish, chicken livers, figs, some beans, soy products, and Chianti wine. Avoiding these foods or opting for lower-tyramine alternatives can help reduce the risk of migraine triggers.

Keeping a food journal or diary can also be helpful in identifying specific triggers. By noting what you eat and any symptoms that develop, you can work with a healthcare provider to determine any dietary changes or other treatments that may be necessary.

Aged cheeses like cheddar, blue, and parmesan contain tyramine, a common migraine trigger

Aged cheeses, such as cheddar, blue, parmesan, and other varieties, tend to have high levels of tyramine due to the aging process. The longer a cheese is aged, the higher its tyramine content. This is why aged cheeses are often implicated in triggering migraines in susceptible individuals.

To understand the link between tyramine and migraines, it's important to know about the role of MAO. MAO is responsible for breaking down monoamine compounds like tyramine. When certain drugs that inhibit MAO were introduced in the 1950s, people taking them began experiencing headaches and high blood pressure when they consumed tyramine-rich foods. This led scientists to investigate the connection between tyramine and migraines.

While experts are still working to fully understand the mechanism, one theory suggests that tyramine causes nerve cells in the brain to release the chemical norepinephrine. This increase in norepinephrine, along with an imbalance of other brain chemicals, can lead to changes in the brain that trigger migraines.

If you suspect that tyramine-rich foods like aged cheeses may be triggering your migraines, it is recommended to consult a healthcare professional. They can advise you on dietary changes and provide guidance on how to identify and manage your specific triggers.

Other high-tyramine cheeses to avoid include Camembert, Swiss, feta, and Gorgonzola

Aged cheeses are among the foods that contain a compound called tyramine, which is a common trigger of migraine attacks. The longer the cheese has been aged, the higher the tyramine content will be. Other high-tyramine cheeses to avoid include Camembert, Swiss, feta, and Gorgonzola.

Camembert is a soft, creamy cheese with a bloomy rind. It has a rich, earthy flavour and a distinctive aroma. Swiss cheese, also known as Emmenthaler, is a hard cheese with a mild, nutty flavour and distinctive large holes. Feta is a salty, briny cheese with a tangy flavour and a crumbly texture. It is often used as a topping or ingredient in salads, pastries, and other dishes. Gorgonzola is a veined blue cheese with a strong, pungent flavour. It can be either soft and creamy or firm and crumbly, depending on its age.

These cheeses are best avoided by those prone to migraines, especially when combined with other triggers. However, it is important to note that triggers vary from person to person, and not everyone with migraines will be affected by these specific cheeses. Keeping a headache diary can help individuals identify their unique triggers and avoid them effectively.

Low-tyramine cheeses include cottage cheese, cream cheese, and sour cream

If you're a migraine sufferer, you may be all too familiar with the idea of trigger foods. Tyramine is a well-known migraine trigger, and it's found in many aged and fermented foods, including cheese. However, not all cheeses are created equal when it comes to tyramine content. So, if you're craving a cheesy snack but want to avoid a migraine, low-tyramine cheeses like cottage cheese, cream cheese, and sour cream could be your best bet.

Cottage cheese is a soft, mild-tasting cheese made from curds. It's a fresh cheese, so it hasn't undergone the ageing or fermentation process that leads to high levels of tyramine. This makes it a safer option for those sensitive to tyramine. Cottage cheese is also a good source of protein and calcium, making it a nutritious choice.

Cream cheese is another fresh cheese that's lower in tyramine. It has a rich, creamy texture and a mild flavour, making it a versatile ingredient in both sweet and savoury dishes. Like cottage cheese, it's a good source of protein and calcium.

Sour cream, while not technically a cheese, is often used in similar ways and falls into the category of low-tyramine dairy products. It's made by fermenting regular cream, and has a tangy flavour and thick, creamy texture. Sour cream is commonly used as a topping or ingredient in dips and dressings.

When it comes to cheese and migraine triggers, it's important to remember that individual triggers can vary. While tyramine is a common trigger, not everyone will react to it in the same way. Keeping a food diary can be helpful in identifying your specific triggers. Additionally, other factors, such as the amount consumed and the presence of other triggers, can influence whether a particular food leads to a migraine.

If you're a cheese lover but find that even low-tyramine cheeses trigger your migraines, there are some other options you might want to try. Fresh cheeses like mozzarella and ricotta are also considered lower in tyramine. So, the next time you're at a restaurant, you might want to skip the aged cheddar and go for a classic margarita pizza or a fresh caprese salad with mozzarella.

Tyramine levels increase with age, so fresh cheeses are a safer bet

Tyramine is a natural compound found in plants and animals. It is a byproduct of the breakdown of tyrosine, an amino acid. It is also a known migraine trigger.

Tyramine levels increase when food is left at room temperature or past its freshness date. The longer a food takes to process, the higher the tyramine levels. This is why types of cheese that undergo an aging process—such as cheddar, blue, Swiss, parmesan, feta, and Camembert—are high in tyramine.

If you want to cut down on tyramine, it is recommended to choose fresh meats, poultry, or fish. Cook and eat them the day you buy them or freeze them. It is also important to eat fresh produce within two days and not to eat leftovers that have been in the refrigerator for more than a day or two.

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