Which food group should be limited in patients on MAO inhibitors to avoid adverse reactions?

Patients on monoamine oxidase inhibitors (MAOIs) must limit their consumption of tyramine-rich foods to prevent serious adverse reactions. MAOIs work by inhibiting the enzyme monoamine oxidase, which is responsible for breaking down monoamines such as serotonin, norepinephrine, and dopamine, as well as tyramine. When tyramine rich foods are consumed, they can lead to a dangerous increase in blood pressure, resulting in hypertensive crises.

Tyramine is found in various foods, particularly aged, fermented, or smoked products such as certain cheeses, cured meats, and some alcoholic beverages. These foods can cause a significant release of norepinephrine when ingested in conjunction with MAOIs, which can lead to symptoms such as severe headaches, palpitations, and even life-threatening hypertensive episodes.

Other food groups listed do not have the same level of interaction with MAOIs as tyramine-rich foods do, making it essential for patients on these medications to adhere to dietary restrictions specifically concerning tyramine to avoid potential and critical health risks.