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Related Experiment Videos

Development of a polyamine database for assessing dietary intake.

Christine Zoumas-Morse1, Cheryl L Rock, Elizabeth L Quintana

  • 1Department of Family and Preventive Medicine, University of California, San Diego, La Jolla, CA 92093-0901, USA. czoumasmorse@ucsd.edu

Journal of the American Dietetic Association
|May 26, 2007
PubMed
Summary

Reducing dietary polyamines like spermine, spermidine, and putrescine may slow cancer. A new database linked to a food frequency questionnaire helps quantify these compounds in US diets.

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Proteins: Dietary Sources and Requirements01:28

Proteins: Dietary Sources and Requirements

Consuming animal-based products offers high-quality proteins that contain optimal levels and combinations of essential amino acids, crucial for tissue repair and growth. Foods like eggs, milk, fish, and most meats are a source of complete proteins. Legumes and cereals are abundant in proteins; however, they typically lack a full range of essential amino acids. As a result, they are considered incomplete protein sources. Some plant sources like soybeans, quinoa, and amaranth do contain complete...

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Area of Science:

  • Nutrition Science
  • Cancer Research
  • Food Science

Background:

  • Polyamines (spermine, spermidine, putrescine) are linked to cancer progression.
  • Dietary intake of polyamines contributes to the body's polyamine pool.
  • Limited data exists on polyamine content in US foods.

Purpose of the Study:

  • To develop a polyamine database for the US population.
  • To link this database with a food frequency questionnaire (FFQ).
  • To estimate dietary polyamine intake and its relation to cancer.

Main Methods:

  • Created a polyamine database quantifying spermine, spermidine, and putrescine per serving.
  • Linked the database to the Fred Hutchinson Cancer Center FFQ.
  • Analyzed polyamine intake in a sample of 165 individuals.

Related Experiment Videos

Main Results:

  • Corn had the highest putrescine and spermidine levels; green pea soup had the highest spermine.
  • Average daily intake: 159,133 nmol putrescine, 54,697 nmol spermidine, 35,698 nmol spermine.
  • Major contributors: Orange/grapefruit juice (putrescine), green peas (spermidine), ground meat (spermine).

Conclusions:

  • The developed polyamine database and FFQ enable estimation of dietary polyamine intake.
  • This tool supports research into the role of dietary polyamines in cancer.
  • Quantifying polyamine intake is crucial for understanding their impact on cancer processes.