{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,19]],"date-time":"2026-05-19T05:10:41Z","timestamp":1779167441722,"version":"3.51.4"},"reference-count":40,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2026,5,16]],"date-time":"2026-05-16T00:00:00Z","timestamp":1778889600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Background: Polyamines, including putrescine (PU), spermidine (SPD), and spermine (SPM), are ubiquitous bioactive compounds essential for cell proliferation, genomic stability, autophagy, and the regulation of oxidative and inflammatory responses. Growing evidence, particularly for SPD, suggests that polyamine-rich diets may protect against age-related conditions such as cardiovascular disease, metabolic syndrome, and neurodegenerative disorders. As endogenous polyamine synthesis declines with age, dietary intake becomes increasingly important, especially in older adults. Methods: This study estimated each polyamine (PU, SPD and SPM) and total polyamine intake in the Spanish population using food consumption data from the Spanish Ministry of Agriculture, Fisheries and Food. Intakes were evaluated across four age groups, and major dietary sources were identified. Results: Total polyamine intake increased with age, reaching 393 \u00b5mol\/day in adults over 65 years. PU accounted for 49% of total intake, followed by SPD (29%) and SPM (22%). Plant-based foods were the primary contributors to SPD intake, particularly vegetables (36%), fruits (26%), and cereals (18%). PU intake was also predominantly plant-derived, mainly from fruits (58%) and vegetables (23%), whereas SPM intake was largely associated with meat products (59%). A theoretical Mediterranean diet model yielded a slightly higher total polyamine intake of 406.6 \u00b5mol\/day and a substantially greater SPD intake than that observed in older adults (193.99 \u00b5mol\/day versus 121.62 \u00b5mol\/day). Conclusions: Overall, estimated polyamine intake in the Spanish population fell below the optimal level of 540 \u00b5mol\/day proposed in the literature. These findings highlight the need for public health strategies promoting consumption of polyamine-rich foods, particularly vegetables, legumes, whole grains, and fruits, to support healthy aging and reduce the risk of age-related diseases.<\/jats:p>","DOI":"10.3390\/nu18101584","type":"journal-article","created":{"date-parts":[[2026,5,18]],"date-time":"2026-05-18T08:56:27Z","timestamp":1779094587000},"page":"1584","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Dietary Polyamine Intake Across Age Groups in Spain: A Comprehensive Assessment"],"prefix":"10.3390","volume":"18","author":[{"ORCID":"https:\/\/orcid.org\/0009-0000-0615-173X","authenticated-orcid":false,"given":"Natalia","family":"Toro-Funes","sequence":"first","affiliation":[{"name":"Bioactive Amines and Polyamines in Food Research Group (BAPfood), Department of Nutrition, Food Sciences and Gastronomy, Food and Nutrition Torribera Campus, University of Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain"},{"name":"Research Institute of Nutrition and Food Safety (INSA\u00b7UB), University of Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9411-0395","authenticated-orcid":false,"given":"Oriol","family":"Comas-Bast\u00e9","sequence":"additional","affiliation":[{"name":"Bioactive Amines and Polyamines in Food Research Group (BAPfood), Department of Nutrition, Food Sciences and Gastronomy, Food and Nutrition Torribera Campus, University of Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain"},{"name":"Research Institute of Nutrition and Food Safety (INSA\u00b7UB), University of Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8215-7180","authenticated-orcid":false,"given":"Mariluz","family":"Latorre-Moratalla","sequence":"additional","affiliation":[{"name":"Bioactive Amines and Polyamines in Food Research Group (BAPfood), Department of Nutrition, Food Sciences and Gastronomy, Food and Nutrition Torribera Campus, University of Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain"},{"name":"Research Institute of Nutrition and Food Safety (INSA\u00b7UB), University of Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8633-1860","authenticated-orcid":false,"given":"Maria Teresa","family":"Veciana-Nogu\u00e9s","sequence":"additional","affiliation":[{"name":"Bioactive Amines and Polyamines in Food Research Group (BAPfood), Department of Nutrition, Food Sciences and Gastronomy, Food and Nutrition Torribera Campus, University of Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain"},{"name":"Research Institute of Nutrition and Food Safety (INSA\u00b7UB), University of Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7269-8626","authenticated-orcid":false,"given":"M. Carmen","family":"Vidal-Carou","sequence":"additional","affiliation":[{"name":"Bioactive Amines and Polyamines in Food Research Group (BAPfood), Department of Nutrition, Food Sciences and Gastronomy, Food and Nutrition Torribera Campus, University of Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain"},{"name":"Research Institute of Nutrition and Food Safety (INSA\u00b7UB), University of Barcelona, Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2026,5,16]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1016\/j.foodres.2012.11.036","article-title":"In vitro antioxidant activity of dietary polyamines","volume":"51","year":"2013","journal-title":"Food Res. 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