The Hidden Trigger: Tyramine and Your Brain…
For cheese lovers, few things are more satisfying than indulging in a creamy brie or a sharp cheddar. But what if your next bite is setting the stage for a pounding migraine?
Research has long hinted at a link between certain types of cheese and debilitating headaches, and with one in seven people in the UK suffering from migraines, this is more than a cheesy coincidence. Experts at Ski Vertigo, who know a thing or two about delivering exquisite meals in the Alps, caution that the very delicacies we enjoy in chalets and beyond could be triggering these unwelcome symptoms. Could your next cheese board be a hidden culprit? Let’s dig in.
The primary suspect behind cheese-induced migraines is tyramine, a naturally occurring compound found in aged and fermented foods. Tyramine forms as proteins break down over time, meaning aged cheeses like cheddar, blue cheese, and Parmesan are particularly rich in this compound. Tyramine can affect blood vessels and neurotransmitters, potentially leading to the painful throbbing characteristic of migraines.
According to a study published in the Journal of Neurology, individuals with a sensitivity to tyramine often report headaches shortly after consuming aged cheeses. This is because tyramine triggers the release of norepinephrine, which may destabilize blood pressure and cause vascular changes in the brain—key factors in migraine onset.
Are Some Cheeses Worse Than Others?
Yes. Not all cheeses are equal when it comes to triggering migraines. Here’s a quick breakdown:
- High Tyramine Content: Aged cheeses such as Roquefort, Gouda, and Stilton.
- Moderate Tyramine Content: Mozzarella, Swiss, and feta.
- Low Tyramine Content: Cottage cheese, cream cheese, and ricotta are often considered safer options for migraine sufferers.
Who’s Most at Risk?
Not everyone will experience migraines after eating cheese, but certain individuals are more susceptible. Migraine sufferers with a genetic predisposition to food triggers, or those dealing with hormonal fluctuations, are especially vulnerable. Additionally, a study by the Migraine Trust highlights that women are three times more likely to experience migraines than men, and cheese can often exacerbate symptoms during hormonal shifts.
What Can You Do? Tips to Prevent Cheese-Induced Migraines
Keep a Food Diary: Track your meals and symptoms to identify potential triggers. Apps or simple journals can help you pinpoint patterns over time.
Choose Fresher Cheeses: As mentioned, cheeses like ricotta and cottage cheese are low in tyramine, making them safer bets for sensitive individuals.
Limit Your Portion Size: If you can’t resist aged cheese, stick to smaller portions to minimize your risk.
Pair with Other Foods: Eating cheese alongside low-tyramine foods like fresh fruits or vegetables may dilute the compound’s effects.
Consult a Specialist: If you’re a frequent migraine sufferer, consult a nutritionist or neurologist. They can offer tailored advice to help manage your triggers.
“When in doubt, opt for younger cheeses that deliver flavour without the tyramine overload.” a spokesperson for Ski Verigo
