Which antidepressant class is associated with increased risk of hypertensive crisis if combined with certain foods?

The antidepressant class associated with an increased risk of hypertensive crisis when combined with certain foods is Monoamine Oxidase Inhibitors (MAOs). This is due to the unique mechanism of action that MAOs have, which involves inhibiting the enzyme monoamine oxidase. This enzyme is responsible for breaking down neurotransmitters such as norepinephrine, serotonin, and dopamine, as well as the metabolism of tyramine, a substance found in certain foods.

When a patient taking MAOs consumes foods high in tyramine—such as aged cheeses, cured meats, and fermented products—the levels of tyramine can increase significantly. Tyramine can lead to the release of norepinephrine, and if these levels rise too high, it may trigger a hypertensive crisis, characterized by dangerously high blood pressure and related symptoms.

In contrast, the other classes of antidepressants mentioned generally do not have this issue. Selective Serotonin Reuptake Inhibitors (SSRIs) primarily affect serotonin reuptake without severe dietary restrictions. Tricyclic antidepressants may have some side effects related to cardiovascular health but are not specifically linked to hypertensive crises through food interactions. Norepinephrine and dopamine reuptake inhibitors (NDRIs) have