Association of Polyamine Intake, Other Dietary Components, and Fecal Content of N-acetyl Putrescine and Cadaverine with Patients’ Colorectal Lesions
Abstract
:1. Introduction
2. Material and Methods
2.1. Participants, Study Design, and Variables
2.2. Daily Intake of Food and Polyamines
2.3. Determination of Polyamines in Feces via High-Performance Liquid Chromatography (HPLC)
2.4. Statistical Analyses
3. Results
3.1. Study Participants and Types of Colorectal Lesion
3.2. Association of Nutritional Survey Data and the Presence of Colorectal Lesions
3.3. Association of Dietary Intake of Polyamines with Colorectal Lesions in Patients
3.4. Association of Biogenic Amines in Feces with Colorectal Lesions in Patients
3.5. Correlation between Dietary Intake of Polyamines and Their Fecal Content in Relation to Colorectal Lesion Types
3.6. Discriminant Function Analysis of Subjects without Lesions, with Benign Lesions, and with Precancerous or Malignant Lesions Based on Polyamine Intake and Fecal Content of N-acetyl Putrescine and Cadaverine
3.7. Multiple Regression Analysis on Fecal Polyamines as Dependent Variables
3.8. Logistic Regression Analysis to Predict the Presence of Colorectal Lesions
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Number of Colorectal Lesions | Number of Patients | Percentage |
1 | 14 | 34.15 |
2 | 11 | 26.83 |
3–5 | 11 | 26.83 |
6–10 | 5 | 12.20 |
Location of Colorectal Lesions | Number of Lesions | Percentage |
Ascending colon | 20 | 18.87 |
Transverse colon | 11 | 10.38 |
Descending colon | 9 | 8.49 |
Sigmoid colon | 47 | 44.34 |
Rectum | 19 | 17.92 |
Anatomical Pathology Classification | Number of Lesions | Percentage |
Hyperplastic lesions | 23 | 21.70 |
Tubular adenomas | 69 | 65.09 |
Tubulovillous adenomas | 11 | 10.38 |
Adenocarcinomas | 3 | 2.83 |
Variable | Without Colorectal Lesions | With Colorectal Lesions | Hyperplastic Lesions | Precancerous and Adenocarcinomas |
---|---|---|---|---|
Characteristics of participants and of diets | ||||
Age (years) | 58.42 (52.23–65.41) | 61.25 (56.24–64.93) | 58.73 (54.86–61.16) | 62.17 (56.44–65.22) |
Calories (kcal/day) | 1973.83 (1642.46–2162.3) | 2120.13 (1909.81–2618.88) | 2918.25 (1923.8–3070.51) | 2108.4 (1907.34–2470.14) |
BMI (kg/m2) | 26.45 (22.78–34.23) | 27 (25–29.7) | 24.85 (24.05–34.05) | 27.1 (25.4–29.4) |
HEI Score | 75.8 (67.05–80.23) | 68.4 (61.85–79.65) | 65.7 (56.25–79.4) | 72.1 (61.9–80) |
DII Score | −2.09 (−3.4–−0.44) | −1.32 (−3.01–0.59) | −1.1 (−3.48–1.15) | −1.32 (−2.9–−0.19) |
Components of daily diet | ||||
Alcohol calories (kcal) | 26.82 (13.84–39.71) | 105.92 (20.13–260.43) * | 228.7 (9.62–362.92) | 105.02 (20.76–253.83) |
Alcohol servings | 0.2 (0.11–0.28) | 0.85 (0.17–2.19) ** | 1.93 (0.1–2.84) | 0.73 (0.18–2.16) ɸ |
Cholesterol (mg) | 211.22 (150.75–303.79) | 296.86 (183.75–341.12) | 365.47 (288.64–453.69) ɸ | 265.89 (167.32–337.76) |
Number of citrus, melon, berry cup equivalents (cups) | 0.56 (0.18–0.64) | 0.77 (0.3–1.36) * | 0.93 (0.3–2.69) | 0.77 (0.27–1.3) |
Fish servings | 1.92 (0.87–2.94) | 2.21 (1.31–3.43) | 4.64 (2.19–7.79) | 1.7 (1.16–3.08) |
Fructose (g) | 18.22 (14.97–22.41) | 22.36 (17.74–28.15) | 27.94 (23.39–34.54) ɸ | 20.68 (17.09–25.75) |
Galactose (g) | 0.26 (0.13–0.47) | 0.48 (0.21–1.96) * | 1.22 (0.23–2.12) | 0.42 (0.21–1.95) |
Glucose (g) | 16.71 (15.12–18.49) | 21.17 (16.09–27.94) * | 28.64 (23.74–32.92) ɸɸ | 20.44 (15.26–24.7) |
Inositol (g) | 0.42 (0.33–0.52) | 0.56 (0.4–0.85) * | 0.65 (0.39–1.33) | 0.56 (0.4–0.83) |
Lignan secoisolariciresinol | 65.21 (54.38–102.47) | 103.97 (65.44–139.35) * | 132.23 (90.22–151.01) | 91.99 (59.79–139.95) |
Low-fat dairy servings | 1.62 (0.49–2.41) | 0.53 (0.06–1.5) * | 0.64 (0.2–0.98) | 0.45 (0.05–1.5) |
Eggs (equivalent to 28.3 g of lean meat) | 0.38 (0.29–0.63) | 0.63 (0.41–1.04) * | 1.05 (0.52–1.11) | 0.6 (0.41–0.86) |
Cooked lean meat from fish, other seafood low in omega-3 (28.3 g) | 0.78 (0.31–1.06) | 0.84 (0.42–1.21) | 1.6 (0.94–2.62) ¥ | 0.63 (0.35–1.08) |
Cooked lean meat from meat, poultry, fish (28.3 g) | 3.36 (2.15–5.47) | 3.38 (2.47–4.88) | 5.57 (4.27–6.98) ¥ | 3 (2.38–4.3) |
MUFA 16:1 (palmitoleic acid) (g) | 0.86 (0.54–1.07) | 0.98 (0.75–1.23) | 1.36 (0.97–1.57) ɸ | 0.94 (0.72–1.2) |
MUFA 20:1 (gadoleic acid) (g) | 0.2 (0.16–0.28) | 0.22 (0.18–0.32) | 0.35 (0.25–0.49) ɸ | 0.21 (0.17–0.27) |
Niacin equivalents (mg) | 39.02 (29.09–51.83) | 39.14 (33.86–47.22) | 51.12 (43.27–57.46) ¥ | 38.08 (33.29–45.98) |
Non-fried fish servings | 1.31 (0.59–2.58) | 2.08 (0.99–3.32) | 4.35 (2–6.46) ɸ | 1.7 (0.87–2.81) |
PUFA 18:3 n-6 (g) | 0.02 (0.01–0.02) | 0.02 (0.01–0.03) | 0.03 (0.02–0.04) ¥ | 0.01 (0.01–0.02) |
PUFA 20:4 (arachidonic acid) (g) | 0.11 (0.06–0.14) | 0.12 (0.09–0.16) | 0.17 (0.14–0.21) ɸ | 0.11 (0.08–0.16) |
SFA 17:0 (margaric acid) (g) | 0.08 (0.06–0.12) | 0.1 (0.07–0.14) | 0.16 (0.1–0.21) ɸ | 0.1 (0.06–0.12) |
SFA 4:0 (butyric acid) (g) | 0.28 (0.12–0.43) | 0.4 (0.23–0.74) | 0.66 (0.33–0.99) ɸ | 0.37 (0.19–0.69) |
Variable | Without Colorectal Lesions | With Colorectal Lesions | Hyperplastic Lesions | Precancerous and Adenocarcinomas |
---|---|---|---|---|
Dietary intake of polyamines in mg per person and day | ||||
Putrescine | 15.58 (11.11–20.66) | 23.81 (12.6–33.88) * | 27.51 (14.52–35.63) | 22.17 (11.88–34.09) |
Spermidine | 10.93 (8.1–14.4) | 11.22 (8.47–12.5) | 11.24 (10.16–14.24) | 11.19 (8.05–12.5) |
Spermine | 5.98 (4.2–11.45) | 7.35 (5.47–9.01) | 8.89 (7.96–12.91) | 7.09 (4.98–8.5) |
Total polyamines | 33.37 (24.71–46.66) | 42.91 (28.09–50.61) | 46.88 (35.56–58.25) | 42.19 (27.36–50.61) |
Ratios of dietary intake of polyamines | ||||
Putrescine–spermidine ratio | 1.46 (0.97–1.85) | 2.12 (1.46–3.06) ** | 2.47 (1.18–3.04) | 2.01 (1.47–3.12) ɸ |
Putrescine–spermine ratio | 1.91 (1.41–3.14) | 3.17 (2.13–4.28) * | 2.71 (1.66–3.47) | 3.4 (2.15–4.33) |
Spermidine–spermine ratio | 1.56 (1.24–1.86) | 1.44 (1.31–1.81) | 1.3 (1.01–1.47) | 1.48 (1.35–1.86) |
Dietary intake of polyamines in mg per kcal per person and day | ||||
Putrescine | 8.25 (5.34–10.48) | 10.46 (5.96–14.95) | 9.43 (5.33–15.99) | 10.49 (6.13–14.12) |
Spermidine | 5.76 (4.38–7.19) | 5.01 (3.87–6.01) | 4.96 (3.55–5.95) | 5.01 (3.9–6.06) |
Spermine | 3.83 (2.22–5.25) | 3.29 (2.81–4.19) | 3.88 (2.86–4.84) | 3.21 (2.73–4.18) |
Total polyamines | 18.73 (12.18–22.65) | 18.27 (14.09–25.87) | 16.16 (14.77–26.6) | 19.06 (13.74–25.35) |
Feces polyamines in nmol per mg of sample | ||||
Putrescine | 0.55 (0.21–1.02) | 0.64 (0.38–1.95) | 0.91 (0.33–2.62) | 0.58 (0.35–1.9) |
Spermidine | 0.61 (0.43–0.94) | 0.99 (0.55–1.43) | 1.15 (0.56–1.51) | 0.87 (0.53–1.4) |
Spermine | 0.03 (0.01–0.04) | 0.03 (0.02–0.05) | 0.04 (0.03–0.07) | 0.03 (0.02–0.05) |
N-acetyl putrescine | 0.89 (0.56–1.39) | 1.58 (0.92–2.7) *** | 1.88 (0.67–2.59) | 1.56 (0.93–2.98) ɸɸ |
N-acetyl spermidine | 0.17 (0.11–0.22) | 0.29 (0.16–0.43) | 0.27 (0.14–0.54) | 0.29 (0.16–0.43) |
Cadaverine | 0.24 (0.06–1.02) | 3.14 (0.25–14.71) *** | 4.6 (1.83–13.55) | 2.58 (0.18–18.66) ɸɸ |
Tyramine | 0.08 (0.06–0.13) | 0.09 (0.06–0.16) | 0.1 (0.07–0.13) | 0.08 (0.06–0.21) |
Isoamylamine | 2.04 (1.37–2.72) | 2.1 (0.38–2.74) | 1.51 (0.18–2.76) | 2.1 (0.77–2.81) |
Ratios of feces content of polyamines | ||||
Putrescine–spermidine ratio | 0.8 (0.36–1.41) | 0.93 (0.32–2.67) | 0.8 (0.27–2.65) | 1.08 (0.35–2.87) |
Putrescine–spermine ratio | 19.56 (10.47–32.67) | 22.45 (7.89–50.18) | 23.35 (5.14–67.38) | 22.45 (7.92–55.05) |
Spermidine–spermine ratio | 25.53 (17.99–35.76) | 22.85 (16.46–35.87) | 23.34 (18.64–31.82) | 22.85 (16.11–38.78) |
Putrescine–cadaverine ratio | 1.77 (0.45–9.22) | 0.52 (0.1–1.47) * | 0.19 (0.07–2.76) | 0.67 (0.13–1.55) |
Putrescine–N-acetyl putrescine ratio | 0.55 (0.28–0.85) | 0.6 (0.23–1.22) | 0.78 (0.14–1.34) | 0.53 (0.24–1.23) |
N-acetyl putrescine–cadaverine ratio | 2.88 (0.79–14.67) | 0.7 (0.21–5.19) ** | 0.33 (0.15–2.59) | 0.79 (0.21–5.2) ¥ |
Cadaverine–tyramine ratio | 2.31 (0.92–11.23) | 20.04 (3.67–112.14) *** | 48.8 (27.41–153.41) ɸ | 14.26 (3.55–111.52) ɸɸ |
Regression Model Variables for Each Amine | B | SE B | β | p |
---|---|---|---|---|
N-acetyl putrescine in feces (R2 = 0.41, ANOVA p < 0.001) | ||||
Constant | 0.579 | 0.101 | <0.001 | |
Wholegrain servings | 0.177 | 0.030 | 0.709 | <0.001 |
Lignane secoisolariciresinol (mg) | −0.001 | 0.000 | −0.357 | 0.005 |
Cadaverine in feces (R2 = 0.1, ANOVA p = 0.021) | ||||
Constant | 10.148 | 0.403 | 0.06 | |
Wholegrain servings | 0.476 | 0.200 | 0.316 | 0.021 |
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Barreiro-Alonso, E.; Castro-Estrada, P.; Sánchez, M.; Peña-Iglesias, P.; Suárez, L.; Cantabrana, B. Association of Polyamine Intake, Other Dietary Components, and Fecal Content of N-acetyl Putrescine and Cadaverine with Patients’ Colorectal Lesions. Nutrients 2024, 16, 2894. https://doi.org/10.3390/nu16172894
Barreiro-Alonso E, Castro-Estrada P, Sánchez M, Peña-Iglesias P, Suárez L, Cantabrana B. Association of Polyamine Intake, Other Dietary Components, and Fecal Content of N-acetyl Putrescine and Cadaverine with Patients’ Colorectal Lesions. Nutrients. 2024; 16(17):2894. https://doi.org/10.3390/nu16172894
Chicago/Turabian StyleBarreiro-Alonso, Eva, Paula Castro-Estrada, Manuel Sánchez, Pablo Peña-Iglesias, Lorena Suárez, and Begoña Cantabrana. 2024. "Association of Polyamine Intake, Other Dietary Components, and Fecal Content of N-acetyl Putrescine and Cadaverine with Patients’ Colorectal Lesions" Nutrients 16, no. 17: 2894. https://doi.org/10.3390/nu16172894