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ASCO: Dietary Polyamines Linked to Colorectal Cancer

Reduced intake of polyamine-rich foods may reduce risk of colorectal adenomas and cancer

MONDAY, Jan. 25 (HealthDay News) -- Polyamines, which are concentrated in foods such as orange juice, meat, green peas and corn, may be associated with an increased risk of colorectal cancer, according to research presented at the American Society of Clinical Oncology's Gastrointestinal Cancers Symposium, held from Jan. 22 to 24 in Orlando, Fla.

Kashyap P. Raj, M.D., of the University of California in Irvine, and colleagues investigated the association between polyamine intake and the efficacy of a polyamine-inhibiting regimen of difluoromethylornithine (DFMO) plus sulindac to prevent precancerous colorectal adenomas in 188 patients.

Compared to patients with the lowest polyamine intake, the researchers found that those with the highest intake were significantly more likely to present with adenomas larger than 1 cm (43.6 versus 26.4 percent) and advanced adenomas (52.7 versus 35.9 percent). They also found that DFMO/sulindac was associated with a reduced adenoma risk only in patients with a lower polyamine intake.

"Controlling dietary polyamines may be an effective strategy for preventing the occurrence of colorectal adenomas and colorectal cancer," the authors conclude.

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