Development of a Polyamine Database for Assessing Dietary Intake - 19/08/11
, Cheryl L. Rock, PhD, RD, Elizabeth L. Quintana, MS, RD, Marian L. Neuhouser, PhD, RD, Eugene W. Gerner, PhD, Frank L. Meyskens, MD
Address correspondence to: Christine Zoumas-Morse, MS, RD, University of California, San Diego, Moores Cancer Center, 3855 Health Sciences Dr, Dept 0901, La Jolla, CA 92093-0901.Abstract |
Reducing the concentration of polyamines (spermine, spermidine, and putrescine) in the body pool may slow the cancer process. Because dietary spermine, spermidine, and putrescine contribute to the body pool of polyamines, quantifying them in the diet is important. Limited information about polyamine content of food is available, especially for diets in the United States. This brief report describes the development of a polyamine database linked to the Fred Hutchinson Cancer Center food frequency questionnaire (FFQ). Values for spermine, spermidine, and putrescine were calculated and reported per serving size (nmol/serving). Of the foods from the database that were evaluated, fresh and frozen corn contain the highest levels of putrescine (560,000 nmol/serving and 902,880 nmol/serving) and spermidine (137,682 nmol/serving and 221,111 nmol/serving), and green pea soup contains the highest concentration of spermine (36,988 nmol/serving). The polyamine database and FFQ were tested with a convenience sample (n=165). Average daily polyamine intakes from the sample were: 159,133 nmol/day putrescine, 54,697 nmol/day spermidine, and 35,698 nmol/day spermine. Orange and grapefruit juices contributed the greatest amount of putrescine (44,441 nmol/day) to the diet. Green peas contributed the greatest amount of spermidine (3,283 nmol/day) and ground meat contributed the greatest amount of spermine (2,186 nmol/day). Development of this database linked to an FFQ provides a means of estimating polyamine intake and contributes to investigations relating polyamines to cancer.
Le texte complet de cet article est disponible en PDF.Plan
Vol 107 - N° 6
P. 1024-1027 - juin 2007 Retour au numéro
Article précédent
- Fruits and Vegetables Taken Can Serve as a Proxy Measure for Amounts Eaten in a School Lunch
- Clifton Gray, Leslie A. Lytle, Cheryl Perry, Mary Story, Gretchen Taylor, Donald Bishop
- Low-Energy-Density Diets Are Associated with Higher Diet Quality and Higher Diet Costs in French Adults
- Adam Drewnowski, Pablo Monsivais, Matthieu Maillot, Nicole Darmon
Bienvenue sur EM-consulte, la référence des professionnels de santé.
L’accès au texte intégral de cet article nécessite un abonnement.
Déjà abonné à cette revue ?