Table 1.
Food group consumed by adolescents (mean±SD) and polyamines intake (mean±SD) estimated from each food group
| Male | Female | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Food group | Food (g/d) | Range (g/d) | PUT (µmol/d) | SPD (µmol/d) | SPM (µmol/d) | Food (g/d) | Range | PUT (µmol/d) | SPD (µmol/d) | SPM (µmol/d) |
| Fruit and fruit juice | 309.9±192.5 | 26–818 | 160.75±105.5 | 43.37±27.5 | 9.4±6.0 | 313.6±210.3 | 11–974 | 167.9±112.3 | 45.3±30.3 | 9.88±6.42 |
| Vegetables | 82.3±42.8 | 19–174 | 3.74±1.1 | 19.2±9.6 | 11.36±4.9 | 84.4±41.9 | 14–200 | 3.74±1.1 | 19.76±9.6 | 11.66±5.43 |
| Pulses, dried | 5.7±9.0 | 0–44.6 | 0.2±0.4 | 1.3±2.4 | 0.7±1.3 | 6±8.5 | 0–32 | 0.2±0.4 | 1.3±2.2 | 0.7±1.2 |
| Bread and cereals | 254.4±115.3 | 74–484 | 9.75±4.4 | 22.7±9.6 | 7.9±3.46 | 166.8±77.5 | 14–340 | 6.3±2.9 | 14.87±6.88 | 4.94±1.97 |
| Meat and meat products | 105.4±57.5 | 0–238 | 11±5.6 | 4.0±2.0 | 15.3±8.4 | 69.3±43.3 | 0–237 | 7.14±4.42 | 2.61±1.37 | 9.88±5.93 |
| Cheese | 23.8±19.5 | 0–88 | 4±3.2 | 15.83±12.0 | 3.4±2.47 | 24.8±15.7 | 0–74.5 | 4.2±2.2 | 16.18±9.63 | 3.65±1.97 |
| Potatoes | 163.4±89.8 | 61–454 | 20.87±11.3 | 18.6±9.6 | 3±1.48 | 95.8±58.9 | 14–226.8 | 11.34±6.8 | 10.87±6.2 | 1.73±0.98 |
| Total polyamine | – | – | 210.3±131.5 | 125±72.7 | 51±28 | – | – | 200.8±130.1 | 110.9±66.2 | 42.4±23.9 |
Abbreviations: PUT, putrescine; SPD, spermidine; SPM, spermine.