Talk:Taurine
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Might be good to discuss ongoing research
[edit]Seems some studies are being conducted which shows that it is correlated with blood cancer: https://www.urmc.rochester.edu/news/story/a-downside-of-taurine-it-drives-leukemia-growth 2601:1C2:C181:FF20:E461:B3E0:BD0:CB24 (talk) 20:25, 18 May 2025 (UTC)
Drugs.com citation
[edit]I was reading the source listed for an Americans daily taurine intake, (https://www.drugs.com/npp/taurine.html) and I noticed that the source contradicts the statement after about taurine breaking down when heated. Wikipedias article says that taurine *is* broken down by cooking, the drugs.com page says it is not. I personally suggest using the source that the drugs.com page cites directly (Caine JJ, Geracioti TD. Taurine, energy drinks, and neuroendocrine effects. Cleve Clin J Med.) for an Americans intake rather than an inbetween page that might contain misleading information.
I would just edit it, but I dont want to trample on procedure for these things, and maybe theres a reason to use the current citation. VioletRM (talk) 22:58, 24 November 2025 (UTC)
- I don't see any discussion in the article about taurine being "broken down by cooking".
- The PubChem article has numerous links to heating and water solubility that might provide answers to your question about how much taurine remains after cooking. As it's not a protein with chemical bonds that would be susceptible to heat, there doesn't seem to be specific literature on its actual fate when heated, except perhaps for this 2003 animal feed study (which addressed taurine loss in water during cooking), i.e., because taurine is highly water soluble, it's likely that taurine in food is leached from the source in its water during cooking. Zefr (talk) 01:08, 25 November 2025 (UTC)
- In the drugs.com article, under subtitle 'Source', "It does not appear to be destroyed through cooking" VioletRM (talk) 16:52, 28 November 2025 (UTC)
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