Consumption of spicy foods and total and cause specific mortality: population based cohort study.
Bottom Line: Compared with those who ate spicy foods less than once a week, those who consumed spicy foods 6 or 7 days a week showed a 14% relative risk reduction in total mortality.The inverse association between spicy food consumption and total mortality was stronger in those who did not consume alcohol than those who did (P=0.033 for interaction).In this large prospective study, the habitual consumption of spicy foods was inversely associated with total and certain cause specific mortality, independent of other risk factors of death.
Affiliation: Department of Epidemiology and Biostatistics, School of Public Health, Peking University Health Science Center, Beijing 100191, People's Republic of China.Show MeSH
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Mentions: We further performed stratified analyses according to whether the participants reported using fresh chilli pepper as their predominant spice. We found that the inverse associations of daily spicy food consumption with death due to cancer, ischemic heart diseases, and diabetes seemed stronger in the fresh chilli group than in the non-fresh chilli group in the whole cohort of women and men, and the results were statistically significant in the fresh chilli group (fig 1 and appendix table 1).
Affiliation: Department of Epidemiology and Biostatistics, School of Public Health, Peking University Health Science Center, Beijing 100191, People's Republic of China.