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Higher spermidine intake is linked to lower mortality: a prospective population-based study

Kiechl S, Pechlaner R, Willeit P, Notdurfter M, Paulweber B, Willeit K, Werner P, Ruckenstuhl C, Iglseder B, Weger S, et al.
The American Journal of Clinical Nutrition 2018 108(2):371-380

Bibliography

PubMed
PMID 29955838
Funding
Supported by the Austrian Science Fund and institutional grants to the Medical University of Innsbruck and Paracelsus Medical University Salzburg; full disclosure in the original publication.
Competing interests
None declared in the published article.

Study snapshot

DesignProspective community-based cohort study with independent replication cohort
ModelHuman adults, general population cohort
Sample829 participants (Bruneck cohort), independently validated in the SAPHIR cohort
InterventionDietary spermidine intake, assessed via repeated validated food-frequency questionnaires (not a supplement intervention)
Duration20 years of follow-up (1995-2015)
EndpointsAll-cause mortality

What the study showed, in plain terms

This 20-year study followed over 800 adults and found that those who ate the most spermidine-rich foods had meaningfully lower death rates than those who ate the least, independent of overall diet quality and other risk factors.

Key findings

Participants in the highest third of dietary spermidine intake had substantially lower all-cause mortality than those in the lowest third, with an adjusted hazard ratio of 0.76 per 1-SD increase in intake. The finding was independently validated in a second cohort (SAPHIR) and was robust to adjustment for lifestyle and dietary confounders.

What this study can and cannot tell us

This is an observational dietary study, not a supplement trial, so it cannot prove that spermidine itself — rather than the overall dietary pattern rich in spermidine foods — caused the mortality reduction. Residual confounding by diet quality remains possible.

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