Dimethylamine and diet

摘要: Forty-six different foods eaten by six healthy male volunteers were investigated as potential sources of the aliphatic secondary amine, dimethylamine. None that representatives from fruit and vegetable, meat, dairy grain produce categories afforded any measurable elevation in urinary dimethylamine output following ingestion. All statistically significant increases occurred after consumption fish seafoods. However, within this category a wide variation was observed. The highest values obtained for coley, squid whiting with cod, haddock, sardine, skate swordfish also producing substantial increases. Freshwater trout, plaice prawns gave no discernable effect. It seems not all seafoods may be treated equally regards to human exposure situation is more complicated than at first appears.