Cheese and migraines — how tyramine in aged cheese may trigger headaches in some people, which cheeses are higher in tyramine, and how to manage it.
For some migraine sufferers, certain cheeses are a suspected trigger, and the compound tyramine is often blamed. Here's a look at cheese, tyramine, and migraines. (This is general information, not medical advice — consult your doctor about migraine triggers.)
Cheese as a Suspected Trigger
Many people who experience migraines report that certain foods can trigger an attack, and aged cheese is frequently named among the suspected triggers. The compound most often implicated is tyramine, found in higher amounts in aged and fermented foods, including aged cheeses. While not everyone with migraines is affected by cheese, it's a common enough association that aged cheese appears on many migraine-trigger lists. Understanding tyramine helps explain the possible connection.
What Tyramine Is
Tyramine is a naturally occurring compound formed when certain amino acids (specifically tyrosine) break down, which happens during aging, fermentation, and the breakdown of proteins. Because aging cheese involves the gradual breakdown of proteins over time, aged cheeses tend to accumulate higher levels of tyramine — the longer and more the cheese is aged, the more tyramine it tends to contain. Tyramine is also found in other aged, fermented, and cured foods. It's this aging-related tyramine that links cheese to the migraine discussion.
The Tyramine-Migraine Connection
Tyramine is thought to potentially trigger migraines in susceptible individuals by affecting blood vessels and the release of certain neurotransmitters, though the exact mechanism and the strength of the link are still debated. Not everyone with migraines is sensitive to tyramine, and dietary triggers are highly individual — what triggers one person may not affect another. So while tyramine in aged cheese may trigger migraines in some people, it's not a universal trigger, and the evidence is mixed. Individual sensitivity varies considerably.
Higher- vs. Lower-Tyramine Cheeses
Tyramine content rises with aging, so aged and long-matured cheeses tend to be higher in tyramine. Cheeses like aged cheddar, blue cheeses, aged Gouda, Parmesan, Swiss, and other well-aged or strong cheeses are typically higher in tyramine. Fresh, young, unaged cheeses — like fresh mozzarella, ricotta, cottage cheese, and cream cheese — are lower in tyramine, as they haven't undergone the protein breakdown that produces it. Migraine sufferers sensitive to tyramine may tolerate fresh cheeses better than aged ones.
Managing Cheese and Migraines
If you suspect cheese triggers your migraines: consider whether aged cheeses specifically affect you, since they're higher in tyramine, and you may tolerate fresh, low-tyramine cheeses better. Keeping a food and migraine diary can help identify whether cheese (and which cheeses) are personal triggers for you, as triggers are individual. If aged cheese is a trigger, choosing fresh cheeses or limiting aged ones may help. Because migraine triggers and management are highly individual, work with your doctor to identify and manage your specific triggers.
The Bottom Line
Cheese — especially aged cheese — is a suspected migraine trigger for some people, with the compound tyramine (which accumulates as cheese ages) being the usual suspect. However, tyramine sensitivity and dietary triggers are highly individual, the evidence is mixed, and not everyone is affected. Migraine sufferers who find aged cheese a trigger may tolerate fresh, low-tyramine cheeses better. Use a food diary and consult your doctor to identify and manage your personal triggers. This is general information, not a substitute for medical advice.
Frequently Asked Questions
Can cheese trigger migraines?
For some people, yes — aged cheese is a commonly reported trigger, with tyramine the usual suspect. But sensitivity is individual, the evidence is mixed, and not everyone is affected.
What is tyramine?
A compound formed as proteins break down during aging and fermentation, so aged cheeses (and other aged, fermented foods) tend to be higher in it; it may trigger migraines in susceptible people.
Which cheeses are lower in tyramine?
Fresh, unaged cheeses like fresh mozzarella, ricotta, cottage cheese, and cream cheese are lower in tyramine, while aged and strong cheeses are higher.