Foods that are riper or have been longer standing tend to have higher tyramine content than fresh or freshly-prepared foods. Thus a piece of fruit that is fresh and firm may be well tolerated, but a ripe or especially over-ripe piece of the same food may provoke a serious reaction. Furthermore, bacterial action on protein sources such as meat and soy products can cause an increase in the food's tyramine levels. In summary, the caution regarding foods high in tyramine is that firm and fresh is more likely to be safe than over-ripe or over-exposed to potential bacterial overgrowth. Source

• Aged cheese: american, processed, blue, boursault, brick (natural), brie, camembert, cheddar, emmenthaler, gruyere, mozzarella, parmesan, romano, sour cream, roquefort, stilton and swiss.
   
• Aged, cured or spoiled meats: beef or chicken liver, other meats, fish (unrefrigerated, fermented), fermented sausages (bologna, pepperoni, salami, summer sausage), game meat, meat tenderizer, meat extracts, caviar, salted herring and other dried fish, pickled herring (spoiled) and shrimp paste.
   
• Alcohol: ale, beer (including some non-alcoholic beers), red wine (especially chianti), port, reisling, sauternes, sherry, vermouth and distilled spirits.
   
• Fruits/vegetables: avocados (especially overripe), bananas, bean curd, (fava) bean pods, canned figs (overripe), miso soup, red plums, raisins, sauerkraut, soy sauce, soy bean condiments, spinach, teriyaki, tofu, tomatoes and yeast and yeast extracts (marmite, brewer's yeast and baker's yeast.
   
• Other items with similar actions: chocolate (cocoa) and caffeine (coffee, tea, colas).