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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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Fig 2 Subgroup analysis of associations between consumption of spicy foods ≥6 days a week and total mortality according to potential baseline risk factors. Hazard ratios for total mortality 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. Risk estimates for other categories of spicy food consumption are shown in appendix table 2. Horizontal lines represent 95% confidence intervals
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fig2: Fig 2 Subgroup analysis of associations between consumption of spicy foods ≥6 days a week and total mortality according to potential baseline risk factors. Hazard ratios for total mortality 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. Risk estimates for other categories of spicy food consumption are shown in appendix table 2. Horizontal lines represent 95% confidence intervals

Mentions: We also analyzed the associations between spicy food consumption and total mortality according to other potential baseline risk factors for death; the inverse associations between spicy food consumption and total mortality were generally similar across subgroups stratified according to age, smoking status, level of physical activity, and body mass index (all P values for interaction >0.05) (fig 2 and appendix table 2). Significant differences across stratums were observed for alcohol consumption, with a stronger inverse association among participants who did not consume alcohol than those who did (P=0.033 for interaction).


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 2 Subgroup analysis of associations between consumption of spicy foods ≥6 days a week and total mortality according to potential baseline risk factors. Hazard ratios for total mortality 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. Risk estimates for other categories of spicy food consumption are shown in appendix table 2. Horizontal lines represent 95% confidence intervals
© Copyright Policy - open-access
Related In: Results  -  Collection

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

fig2: Fig 2 Subgroup analysis of associations between consumption of spicy foods ≥6 days a week and total mortality according to potential baseline risk factors. Hazard ratios for total mortality 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. Risk estimates for other categories of spicy food consumption are shown in appendix table 2. Horizontal lines represent 95% confidence intervals
Mentions: We also analyzed the associations between spicy food consumption and total mortality according to other potential baseline risk factors for death; the inverse associations between spicy food consumption and total mortality were generally similar across subgroups stratified according to age, smoking status, level of physical activity, and body mass index (all P values for interaction >0.05) (fig 2 and appendix table 2). Significant differences across stratums were observed for alcohol consumption, with a stronger inverse association among participants who did not consume alcohol than those who did (P=0.033 for interaction).

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