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Dimethylamine and diet.

S C Mitchell1, A Q Zhang, R L Smith

  • 1Biomolecular Medicine, SORA Division, Faculty of Medicine, Imperial College London, South Kensington, London, UK. s.c.mitchell@imperial.ac.uk

Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|February 20, 2008
PubMed
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Dimethylamine, an aliphatic secondary amine, was investigated in foods. Fish and seafoods significantly increased urinary dimethylamine, but not all varieties had the same effect.

Area of Science:

  • Food Science
  • Analytical Chemistry
  • Human Nutrition

Background:

  • Dimethylamine is an aliphatic secondary amine found in various foods.
  • Understanding dietary sources of dimethylamine is crucial for human health.
  • Previous research has not comprehensively identified specific food contributors.

Purpose of the Study:

  • To identify dietary sources of dimethylamine.
  • To quantify the impact of consuming different food categories on urinary dimethylamine levels.
  • To investigate variations in dimethylamine content within fish and seafood.

Main Methods:

  • Six healthy male volunteers participated in the study.
  • Forty-six different foods were consumed, representing various categories including fruits, vegetables, meats, dairy, grains, fish, and seafood.

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  • Urinary dimethylamine output was measured following food ingestion.

    • Main Results:

    • No significant increase in urinary dimethylamine was observed after consuming fruits, vegetables, meats, dairy, or grains.
    • Consumption of fish and seafood led to statistically significant increases in urinary dimethylamine.
    • Dimethylamine levels varied widely among fish and seafood; coley, squid, and whiting showed the highest increases, while freshwater trout, plaice, and prawns had no discernible effect.

    Conclusions:

    • Fish and seafood are primary dietary sources of dimethylamine.
    • The potential for human dimethylamine exposure varies considerably among different types of fish and seafood.
    • Dietary exposure to dimethylamine is more complex than previously assumed, with significant inter-species variation in fish.