Monoamine oxidase (MAO) inhibitors were among the first antidepressants used in clinical settings, dating back to the 1950s. According to the existing literature, MAO inhibitors remain a valuable and productive resource in the management of depressive symptoms, panic, and social anxiety conditions, treatment-resistant depressive symptoms, and to some degree, bipolar disorder. Isocarboxazid, phenelzine, tranylcypromine, and selegiline are the four MAO inhibitors licensed by the FDA for the treatment of depression in the United States.
MAO inhibitors are not first- or second-line medications in the treatment of depression because of their extensive adverse effect history and multiple drug-drug and drug-food reactions. Nonetheless, a double-blind crossover trial of imipramine and phenelzine showed that patients converted to phenelzine had a higher rate of response to therapy than people switched to imipramine in cases with treatment-resistant unipolar depression. Furthermore, people afflicted with depressive symptoms have a preferential reaction to MAO inhibitors.
Monoamine oxidase: What It Is and How It Works
Monoamine oxidase is an enzyme that aids in the firing of neurons in your body. It’s produced in your liver and is responsible for cleaning up neurotransmitters inside your brain when they’ve fulfilled their tasks.
Monoamine oxidase also removes tyramine, a compound that aids in blood pressure regulation, in addition to neurotransmitters. Since MAO inhibitors prevent monoamine from doing its work, they have a negative impact on blood pressure as well as maintaining optimum levels of neurotransmitters. People who take MAO inhibitors must pay close attention to their blood pressure and avoid certain foods.
Foods to stay away from whether you have tyramine in your system
Due to the highly increased tyramine concentration in the body, MAO inhibitors come with dietary limitations as a side effect.
No one heard about tyramine and blood pressure issues when this class of medication first hit the market, resulting in many fatalities, prompting further investigation. We already realize that certain foods produce so much tyramine and can be stopped when taking MAO inhibitors.
The amounts of tyramine in food grow more abundant as it ages. This is valid with aged foods, cheeses, and even refrigerator leftovers. The following foods contain dangerously high amounts of tyramine:
- many fermented soy items, such as soy sauce
- Other aged or preserved meats include sauerkraut and salami.
Other foods high in tyramine include
- aged cheeses like Brie, cheddar, Gouda, Parmesan, Swiss, blue cheese, and alcohol, particularly chianti, vermouth, and beers.
- beans like fava
- Dates, raisins, and other dried fruits are some of the most common options.
- both nuts and tofu
Conclusion
MAO inhibitors aren’t the only kind of antidepressant drug accessible. They might not be ideal for everybody, and they require weeks to achieve their maximum benefit, much as other antidepressants. They will, moreover, be extremely successful in combating depressive symptoms when used in conjunction with other medications and behavioral improvements. For further details, consult your doctor to see whether MAO inhibitor therapy is right for you.
MAOinhibitors.com offers a detailed MAO inhibitor guide, including dosages, adverse effects, serotonin syndrome, and a tyramine-restricted diet. Patients receive Parnate, Nardil, Marplan, and Selegiline through telemedicine from the site’s doctors.
