Table 3.

Ranges of average polyamine content (nmol/g) in foods of animal origin.

Food categories	Putrescine	Spermidine	Spermine	References
Fresh meat
Beef, veal, lamb, pork, chicken, rabbit, turkey, duck.	1.1–47	1–92	1–342	(9, 37, 53, 63, 68, 76–78)
Cooked meat derivatives
Cooked ham, mortadella, wiener sausage, frankfurter, botifarra	4.5–11	15–28	11–99	(9, 68, 77)
Cured and fermented meat derivatives
Dry-cured ham, dry-fermented sausage	5–1771	8–62	11–177	(63, 68, 76, 77, 79)
Fresh fish and seafood products
White fish, cod, hake, salmon, tuna, sardine, shrimp, crab, calamari, oysters, scallops	nd−487	nd−167	nd−111	(37, 63, 68, 80)
Semi-preserved and canned fish
Canned tuna, anchovies	1.1–47	6.2–28	12–53	(80, 81)
Egg	3.1–10	1–4	nd−1	(37, 63)
Milk and dairy products
Milk, yogurt	nd−3	0.41–5	nd−4	(9, 68, 82)
Cheese
Matured cheese, hard-ripened cheese, goat cheese, roquefort, gorgonzola, blue cheese, camembert, brie, comté, Swiss emmental, yellow cheese.	1.5–1470	nd−262	nd−17	(9, 37, 68, 82, 83)

nd, not detected.