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DESCRIPTION: Biogenic amines such as spermine, cadaverine, and putrescine are chemical compounds of decay that may have adverse health effects. Which foods are most contaminated: beer, blue cheese, feta cheese, kimchi, miso, sardines, sauerkraut, sausage, soy sauce, tempeh, tuna, or wine? Have a question about this video? Leave it in the comment section at http://nutritionfacts.org/videos/carcinogenic-putrescine/ and I’ll try to answer it! Please feel free to post any ask-the-doctor type questions here in the comments section and I’d be happy to try to answer them. Check out the other videos which address carcinogens (http://nutritionfacts.org/topics/carcinogens/) and putrescine (http://nutritionfacts.org/topics/putrescine/). And there are 1,449 subjects (http://nutritionfacts.org/topics/) covered in the rest of my videos–please feel free to explore them!
Image Credit: istockphoto; Patty Knutson; Simon Allardice via Flickr and Michiel1972, Hohum, JJ Harrison, Sujit kumar, Mariuszjbie at Wikimedia commons. Images have been modified.
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So carcinogenic putrescine is highest in tinned tuna, with more than just a couple of bites being over the limit. I'm so glad I don't consume the other foods you mentioned either.
Thank you Dr.Greger! 🙂 <3
Tuna is a no go =)
So soy sauce, miso and sauerkraut are safe when it comes to putrescine?
I stopped eating corpses a long time ago. Fish / Meat… I can't understand why people ignore their sense of smell. With the guts we manage and maintain, people are the filthiest most rotten smelling beings alive, consuming cadavers like no tomorrow while apparently not naturally built to deal with the consequences of eating death itself. My poo no longer stinks after going vegan for a while, so I KNOW that there is something VERY wrong with what people generally call food.
Interesting that, outside of canned fish, these are all foods that are the products of fermentation. It kind of makes sense.
These biological amines are the product of decarboxylation of amino acids which is a enzymatic function in spoilage, decomposition, and fermentation alike.
How toxic is inhalation?