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mayonnaise
Condiments & Sauces
Is mayonnaise high in tyramine?
Is mayonnaise high or low in tyramine? See its exact rating, how much counts as a portion, and its FODMAP, salicylate, oxalate and diet compatibility in one place.
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Sensitivity notes
Why tyramine food checker matters
Tyramine is an amino acid that forms when proteins break down. It's found in aged, fermented, or spoiled foods. For people taking MAO inhibitors or those with tyramine sensitivity, it can cause headaches, elevated blood pressure, and other reactions.
- Choose fresh over aged, fermented, or preserved foods
- Eat protein foods fresh and store properly
- Be especially careful if taking MAO inhibitor medications
- Common high-tyramine foods include aged cheese, cured meats, and soy sauce
- Ripeness affects tyramine - choose less ripe fruits
Sensitivities
What mayonnaise contains
FODMAPs
Histamine & Amines
Plant compounds
Irritants
Additives
Allergens
Diet fit
Where mayonnaise fits
Therapeutic diets
Lifestyle diets
Religious diets
What to know about mayonnaise
Mayonnaise is not a single ingredient, it is egg yolk, oil and an acid like vinegar or lemon, so its trigger profile is the sum of a few borderline parts rather than one big one. It carries moderate sulfites (graded C), sits borderline on histamine and salicylates (both B), and because it is egg based it does not fit an egg-free or EoE elimination plan. None of these is severe alone, but together they explain why mayo shows up on reaction logs more than a plain oil would.
Watch for
- Moderate sulfites (graded C), which can come from the vinegar and preservatives in commercial jars and bother sulfite-sensitive people
- Borderline on histamine and salicylates, a low-level double that adds up if you already react to aged or salicylate-rich foods
- Egg based, so it does not fit an egg-free or eosinophilic esophagitis (EoE) elimination diet
- The oil is usually a refined seed oil, which is why it grades only middling on the anti-inflammatory scale
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Tyramine Guide
Everything you need to know about tyramine sensitivity and smart food choices.
Tyramine is an amino acid that forms when proteins break down. It's found in aged, fermented, or spoiled foods. For people taking MAO inhibitors or those with tyramine sensitivity, it can cause headaches, elevated blood pressure, and other reactions.
Sensitivity varies widely. What triggers one person may be fine for another. Track your reactions to find your personal threshold.
These foods are generally well-tolerated for Tyramine sensitivity:
View all safe options
These foods are high in tyramine and may trigger symptoms:
View full list
If you're sensitive to Tyramine, consider these strategies:
- 1Choose fresh over aged, fermented, or preserved foods
- 2Eat protein foods fresh and store properly
- 3Be especially careful if taking MAO inhibitor medications
- 4Common high-tyramine foods include aged cheese, cured meats, and soy sauce
- 5Ripeness affects tyramine - choose less ripe fruits
Pro tip: Keep a food diary to track your reactions. The Triggerbites app makes this easy with automatic pattern detection.
Want personalized tracking?
Download Triggerbites to log meals, track symptoms, and discover your unique triggers.
Get the AppFAQ
Is mayonnaise high in Tyramine?
Tyramine: low signal for most people.
Can I still eat mayonnaise if I'm sensitive to Tyramine?
Usually fine in normal portions.
What else should I check?
Check Vegan, EoE Compatible, and Jain next for a fuller picture.