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Consumption of spicy foods and total and cause specific mortality: population based cohort study.

Lv J, Qi L, Yu C, Yang L, Guo Y, Chen Y, Bian Z, Sun D, Du J, Ge P, Tang Z, Hou W, Li Y, Chen J, Chen Z, Li L, China Kadoorie Biobank Collaborative Gro - BMJ (2015)

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.

View Article: PubMed Central - PubMed

Affiliation: Department of Epidemiology and Biostatistics, School of Public Health, Peking University Health Science Center, Beijing 100191, People's Republic of China.

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Related in: MedlinePlus

Fig 1 Subgroup analysis of associations between consumption of spicy foods ≥6 days a week and total and cause specific mortality according to consumption of fresh chilli pepper. Hazard ratios for death from all causes and from specific causes are for comparison of men and women who ate spicy foods ≥6 days a week with those who ate spicy foods less than once a week. Appendix table 1 shows the risk estimates for other categories of spicy food consumption. Horizontal lines represent 95% confidence intervals
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fig1: Fig 1 Subgroup analysis of associations between consumption of spicy foods ≥6 days a week and total and cause specific mortality according to consumption of fresh chilli pepper. Hazard ratios for death from all causes and from specific causes are for comparison of men and women who ate spicy foods ≥6 days a week with those who ate spicy foods less than once a week. Appendix table 1 shows the risk estimates for other categories of spicy food consumption. Horizontal lines represent 95% confidence intervals

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).


Consumption of spicy foods and total and cause specific mortality: population based cohort study.

Lv J, Qi L, Yu C, Yang L, Guo Y, Chen Y, Bian Z, Sun D, Du J, Ge P, Tang Z, Hou W, Li Y, Chen J, Chen Z, Li L, China Kadoorie Biobank Collaborative Gro - BMJ (2015)

Fig 1 Subgroup analysis of associations between consumption of spicy foods ≥6 days a week and total and cause specific mortality according to consumption of fresh chilli pepper. Hazard ratios for death from all causes and from specific causes are for comparison of men and women who ate spicy foods ≥6 days a week with those who ate spicy foods less than once a week. Appendix table 1 shows the risk estimates for other categories of spicy food consumption. Horizontal lines represent 95% confidence intervals
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4525189&req=5

fig1: Fig 1 Subgroup analysis of associations between consumption of spicy foods ≥6 days a week and total and cause specific mortality according to consumption of fresh chilli pepper. Hazard ratios for death from all causes and from specific causes are for comparison of men and women who ate spicy foods ≥6 days a week with those who ate spicy foods less than once a week. Appendix table 1 shows the risk estimates for other categories of spicy food consumption. Horizontal lines represent 95% confidence intervals
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).

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.

View Article: PubMed Central - PubMed

Affiliation: Department of Epidemiology and Biostatistics, School of Public Health, Peking University Health Science Center, Beijing 100191, People's Republic of China.

Show MeSH
Related in: MedlinePlus