Abstract
Polyamines (including putrescine, spermidine, and spermine) are small, cationic molecules that are necessary for cell proliferation and differentiation. Few studies have examined the association of dietary polyamines intake with colorectal cancer risk. The aim of this study was to evaluate total polyamines, putrescine, spermidine, and spermine intake in relation to colorectal cancer risk in China. In total, 2502 colorectal cancer cases and 2538 age-(5-year interval) and sex-matched controls were recruited from July 2010 to April 2019. Odds ratios (ORs) and 95% confidence intervals (CI) were calculated by multivariable unconditional logistic regression after adjustment for various potential confounding factors. Higher intake of total polyamine, putrescine and spermidine was significantly associated with reduced risk of colorectal cancer. The adjusted ORs for the highest compared with the lowest quartile of intake were 0.60 (95% CI 0.50, 0.72; Ptrend < 0.001) for total polyamines, 0.35 (95% CI 0.29, 0.43; Ptrend < 0.001) for putrescine and 0.79 (95% CI 0.66, 0.95; Ptrend = 0.001) for spermidine, respectively. However, higher intake of spermine was associated with increased risk of colorectal cancer, with an adjusted OR of 1.58 (95% CI 1.29, 1.93; Ptrend < 0.001). This data indicate that higher intake of total polyamines, putrescine and spermidine, as well as lower intake of spermine, is associated with a decreased risk of colorectal cancer.
Highlights
Colorectal cancer is the third most commonly diagnosed cancer and is the second leading cause of death from cancer [1]
Higher intake of spermine was associated with increased risk of colorectal cancer, with an adjusted Odds ratios (ORs) of 1.58 comparing the highest quartile with the lowest quartile
The results showed that higher intake of total polyamines, putrescine and spermidine was significantly associated with reduced risk of colorectal cancer
Summary
Colorectal cancer is the third most commonly diagnosed cancer and is the second leading cause of death from cancer [1]. It has been reported that obesity, genetic, lifestyle, and environmental factors were associated with colorectal cancer. Diet plays a fundamental role in the incidence of colorectal cancer [2]. Polyamines are small, cationic molecules that are necessary for cell proliferation and differentiation. Dietary polyamines and their metabolites by intestinal microorganisms, as well as endogenous polyamines, have been shown to be major determinants of the total body polyamines pool [3].
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