Cantabrana Begoña, Peña-Iglesias Pablo, Castro-Estrada Paula, Suárez Lorena, Bordallo Javier, Barreiro-Alonso Eva, Sánchez Manuel
Farmacología, Departamento de Medicina, Universidad de Oviedo, Oviedo, Spain; Instituto Universitario de Oncología del Principado de Asturias, Oviedo, Spain; Instituto de Investigación Sanitaria del Principado de Asturias, Oviedo, Spain.
Farmacología, Departamento de Medicina, Universidad de Oviedo, Oviedo, Spain.
Nutrition. 2025 Feb;130:112608. doi: 10.1016/j.nut.2024.112608. Epub 2024 Oct 28.
A healthy and balanced diet is crucial to maintaining optimal health. Understanding the benefits of different food components is essential. The polyamine spermidine is linked to age-related disease protection, but daily intakes and whether these vary with age are unknown. This study aimed to determine polyamine intake in a Mediterranean diet population and its association with participants' age and Healthy Eating Index (HEI) and Dietary Inflammatory Index (DII) scores.
A database was created with references concerning polyamine content in foods to determine the daily intake of foods frequently consumed by 203 participants (84 males and 119 females), ages 18 to 90 y, using a nutritional survey (VioScreen) that includes HEI and DII scores.
The participants' characteristics were as reported in the corresponding 2020 Spanish nutritional survey. Two-thirds demonstrated moderate to high adherence to the Mediterranean diet. The mean HEI score was 74.45 (out of 100), and the mean DII was -1.94 (anti-inflammatory). The median intake of polyamines was 45.59 mg/d/person (mean, 46.89 mg/d/person, 410.57 µmol/d/person), without sex differences. After normalizing the intake per kilocalorie, the Kruskal-Wallis test showed significant differences among age groups for total polyamines ingested, putrescine, and spermidine. The intake of putrescine and spermidine was significantly higher in the 60 to 69 age group compared with the 24 to 59 and 18 to 23 age groups, respectively. HEI scores were positively correlated with polyamine intake, whereas DII scores were negatively correlated.
Polyamine intake was higher than reported in other populations, did not decrease based on age, and was associated with healthy eating and anti-inflammatory foods.
健康均衡的饮食对于维持最佳健康状态至关重要。了解不同食物成分的益处至关重要。多胺亚精胺与年龄相关疾病的预防有关，但每日摄入量以及这些摄入量是否随年龄变化尚不清楚。本研究旨在确定地中海饮食人群中的多胺摄入量及其与参与者年龄、健康饮食指数（HEI）和饮食炎症指数（DII）得分的关联。
利用包含HEI和DII得分的营养调查（VioScreen），创建了一个有关食物中多胺含量的参考数据库，以确定203名年龄在18至90岁之间的参与者（84名男性和119名女性）经常食用的食物的每日摄入量。
参与者的特征与相应的2020年西班牙营养调查结果一致。三分之二的人表现出对地中海饮食的中度至高依从性。HEI平均得分为74.45（满分100），DII平均得分为 -1.94（抗炎）。多胺的中位数摄入量为45.59毫克/天/人（平均，46.89毫克/天/人，410.57微摩尔/天/人），无性别差异。在将每千卡摄入量标准化后，Kruskal-Wallis检验显示，各年龄组在摄入总多胺、腐胺和亚精胺方面存在显著差异。与24至59岁和18至23岁年龄组相比，60至69岁年龄组的腐胺和亚精胺摄入量分别显著更高。HEI得分与多胺摄入量呈正相关，而DII得分与多胺摄入量呈负相关。
多胺摄入量高于其他人群的报告水平，不随年龄降低，并且与健康饮食和抗炎食物相关。
