sturgeon
Seafood
Is sturgeon high in tyramine?
Is sturgeon 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 sturgeon contains
FODMAPs
Histamine & Amines
Plant compounds
Irritants
Additives
Allergens
Diet fit
Where sturgeon fits
Therapeutic diets
Lifestyle diets
Religious diets
What to know about sturgeon
Sturgeon is the fish behind caviar, and that is where its trigger story diverges from its grades. The fresh flesh scores low on histamine and clean on gluten, lactose, salicylate, oxalate, nickel and sulfites. But hardly anyone eats fresh sturgeon. What reaches most tables is hot-smoked sturgeon from an appetizing counter or salt-cured roe, and curing, smoking and cold-holding are exactly the conditions that build biogenic amines. Read the clean panel as a description of the raw fish, not of the tin.
Watch for
- Smoked and cured sturgeon are a different product from the graded fresh fish, with a higher amine and sodium load
- Caviar is salt-cured roe, often with added borax or preservatives depending on origin, and it is a much more concentrated food than the flesh it came from
- Long-lived bottom feeders, so wild river and lake sturgeon appear in state fish advisories with meal limits.Sturgeon is not on the FDA and EPA "Choices to Avoid" list, and farmed sturgeon (nearly all of what is sold, since the species are CITES-listed) tests lower than wild
- Sturgeon has scutes rather than true scales, which is why it is not considered kosher
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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:
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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 sturgeon high in Tyramine?
Tyramine: low signal for most people.
Can I still eat sturgeon if I'm sensitive to Tyramine?
Usually fine in normal portions.
What else should I check?
Check Fish, Vegan, and Vegetarian next for a fuller picture.