ALCOHOLIC BEVERAGES - avoid Chianti wine and vermouth. Consumption of red, white, and port WINE in quantities less than 120mL present little risk (Anon, 1989; Da Prada et al, 1988; McCabe, 1986). BEER and ALE should also be avoided (McCabe, 1986), however other investigators feel major domestic (US) brands of beer is safe in small quantities (1/2 cup or less than 120 mL) (Anon, 1989; Da Prada, 1988), but imported beer should not be consumed unless a specific brand is known to be safe. WHISKEY and LIQUEURS such as Drambuie(R) and Chartreuse(R) have caused reactions. NONALCOHOLIC BEVERAGES (alcohol- free beer and wines) may contain tyramine and should be avoided (Anon, 1989; Stockley, 1993). BANANA PEELS - a single case report implicates a BANANA as the-causative agent, which involved the consumption of whole stewed-green banana, including the peel. Ripe banana pulp contains 7-mcg/gram of tyramine compared to a peel which contains 65 mcg/gram-and 700 mcg of tyramine and dopamine, respectively (McCabe, 1986). BEAN CURD - fermented bean curd, fermented soya bean, soya bean-pastes contain a significant amount of tyramine (Anon, 1989). BROAD (FAVA) BEAN PODS - these beans contain dopa, not tyramine,-which is metabolized to dopamine and may cause a pressor reaction-and therefore should not be eaten particularly if overripe-(McCabe, 1986; Anon, 1989; Brown & Bryant, 1988). CHEESE - tyramine content cannot be predicted based on appearance,-flavor, or variety and therefore should be avoided. CREAM CHEESE and COTTAGE CHEESE have no detectable level of tyramine (McCabe,-1986; Anon, 1989, Brown & Bryant, 1988). FISH - fresh fish (Anon, 1989; McCabe, 1986) and vacuum- packed-pickled fish or CAVIAR contain only small amounts of tyramine and-are safe if consumed promptly or refrigerated for short periods;-longer storage may be dangerous (Anon, 1989). Smoked, fermented,-pickled (Herring) and otherwise aged fish, meat, or any spoiled-food may contain high levels of tyramine and should be avoided-(Anon, 1989; Brown & Bryant, 1988). GINSENG - some preparations have resulted in a headache,-tremulousness, and manic-like symptoms (Anon, 1989). PROTEIN EXTRACTS - three brands of meat extract contained 95, 206,-and 304 mcg/gram of tyramine and therefore meat extracts should be-avoided (McCabe, 1986). Avoid liquid and powdered PROTEIN DIETARY-SUPPLEMENTS (Anon, 1989). MEAT, nonfresh or liver - no detectable levels identified in fresh-chicken livers; high tyramine content found in spoiled or unfresh-livers (McCabe, 1986). Fresh meat is safe, caution suggested in-restaurants (Anon, 1989; Da Prada et al, 1988). SAUSAGE, BOLOGNA, PEPPERONI and SALAMI contain large amounts of-tyramine (Anon, 1989; Da Prada et al, 1988; McCabe, 1986). No-detectable tyramine levels were identified in country CURED HAM-(McCabe, 1986). SAUERKRAUT - tyramine content has varied from 20 to 95 mcg/gram-and should be avoided (McCabe, 1986). SHRIMP PASTE - contain a large amount of tyramine (Anon, 1989). SOUPS - should be avoided as protein extracts may be present; miso-soup is prepared from fermented bean curd and contain tyramine in-large amounts and should not be consumed (Anon, 1989). YEAST, Brewer's or extracts - yeast extracts (Marmite) which are-spread on bread or mixed with water, Brewer's yeast, or yeast-vitamin supplements should not be consumed. Yeast used in baking-is safe (Anon, 1989; Da Prada et al, 1988; McCabe, 1986).--The foods to use with caution list categorizes foods that have been reported-to cause a hypertensive crisis if foods were consumed in large quantities,-stored for prolong periods, or if contamination occurred. Small servings-(1/2 cup, or less than 120 mL) of the following foods are not expected to-pose a risk for patients on MAOI therapy (McCabe, 1986). Foods To Use With Caution:- (1/2 cup or less than 120 mL)--Alcoholic beverages - see under foods to avoid. AVOCADOS - contain tyramine, particularly overripe (Anon, 1989)-but may be used in small amounts if not overripened (McCabe,-1986). CAFFEINE - contains a weak pressor agent, large amounts may cause-a reaction (Anon, 1989). CHOCOLATE - is safe to ingest for most patients, unless consumed-in large amounts (Anon, 1989; McCabe, 1986). DAIRY PRODUCTS - CREAM, SOUR CREAM, cottage cheese, cream cheese,-YOGURT, or MILK should pose little risk unless prolonged storage-or lack of sanitation standards exists (Anon, 1989; McCabe, 1986). Products should not be used if close to the expiration date-(McCabe, 1986). NUTS - large quantities of PEANUTS were implicated in a-hypertensive reaction and headache. COCONUTS and BRAZIL NUTS have-also been implicated, however no analysis of the tyramine content-was performed (McCabe, 1986). RASPBERRIES - contain tyramine and small amounts are expected to-be safe (McCabe, 1986). SOY SAUCE - has been reported to contain large amounts of tyramine-and reactions have been reported with teriyaki (Anon, 1989),-however analysis of soy sauce reveals a tyramine level of 1.76-mcg/mL and fermented meat may have contributed to the previously-reported reactions (McCabe, 1986). SPINACH, New Zealand prickly or hot weather - large amounts have-resulted in a reaction (Anon, 1989; McCabe, 1986).