Consuming spicy food and type 2 diabetes incidence in Southwestern Chinese aged 30-79: a prospective cohort study.

IF 4.4 2区医学 Q1 NUTRITION & DIETETICS Nutrition Journal Pub Date : 2024-11-11 DOI:10.1186/s12937-024-00996-4

Liling Chen, Xiaomin Wu, Rui Zhang, Wenge Tang, Yuxuan Chen, Xianbin Ding, Jing Wu

{"title":"Consuming spicy food and type 2 diabetes incidence in Southwestern Chinese aged 30-79: a prospective cohort study.","authors":"Liling Chen, Xiaomin Wu, Rui Zhang, Wenge Tang, Yuxuan Chen, Xianbin Ding, Jing Wu","doi":"10.1186/s12937-024-00996-4","DOIUrl":null,"url":null,"abstract":"Background: Capsaicin is the main component of chili peppers and is believed to have antidiabetic effects. However, the association between spicy food consumption and the incidence of diabetes remains unclear.Methods: A cohort of 20,490 Han residents aged 30-79 without diabetes at baseline were followed from enrollment to June 2, 2023. The consumption of spicy food was obtained through face-to-face surveys conducted during the baseline survey from October 2018 to February 2019. The definition of type 2 diabetes onset was based on the ICD-10 code of E11 in the diabetes case reporting system and death system; Additionally, self-reported diagnosis of diabetes by a physician in active follow-ups, or a fasting blood glucose level of ≥ 7 mmol/L or a glycated hemoglobin percentage of ≥ 6.5% found on-site during the resurvey. Both Cox proportional hazard regression and competing risk regression were used to calculate hazard ratios (HRs) and confidence intervals (CIs).Results: During the follow-up period (53.5 ± 3.0 months), 182 individuals (1.1%) were newly diagnosed with T2D with an incidence rate of 246.2 per 100,000 person-years. Cox regression analyses revealed that spicy food consumers had a 34% reduced risk of developing type 2 diabetes (HR: 0.66, 95% CI: 0.48, 0.91) compared to non-consumers. The HRs (95% CIs) for participants consuming spicy food 3-5 days/week, 6-7 days/week, and with weak pungency were 0.45 (95% CI: 0.25, 0.81), 0.69 (0.49, 0.98), and 0.64 (0.46, 0.90), respectively. However, little significant protective effect was observed among those who consumed spicy food for 1-2 days/week, with moderate pungency, or with strong pungency (all P > 0.05).Conclusions: Consuming spicy food may lower the risk of developing type 2 diabetes, particularly at a frequency of 3-5 days/week, and with weak pungency. Further multicenter prospective studies or interventional studies are needed to confirm these findings.","PeriodicalId":19203,"journal":{"name":"Nutrition Journal","volume":"23 1","pages":"142"},"PeriodicalIF":4.4000,"publicationDate":"2024-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11552132/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nutrition Journal","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1186/s12937-024-00996-4","RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}

引用次数: 0

Abstract

Background: Capsaicin is the main component of chili peppers and is believed to have antidiabetic effects. However, the association between spicy food consumption and the incidence of diabetes remains unclear.

Methods: A cohort of 20,490 Han residents aged 30-79 without diabetes at baseline were followed from enrollment to June 2, 2023. The consumption of spicy food was obtained through face-to-face surveys conducted during the baseline survey from October 2018 to February 2019. The definition of type 2 diabetes onset was based on the ICD-10 code of E11 in the diabetes case reporting system and death system; Additionally, self-reported diagnosis of diabetes by a physician in active follow-ups, or a fasting blood glucose level of ≥ 7 mmol/L or a glycated hemoglobin percentage of ≥ 6.5% found on-site during the resurvey. Both Cox proportional hazard regression and competing risk regression were used to calculate hazard ratios (HRs) and confidence intervals (CIs).

Results: During the follow-up period (53.5 ± 3.0 months), 182 individuals (1.1%) were newly diagnosed with T2D with an incidence rate of 246.2 per 100,000 person-years. Cox regression analyses revealed that spicy food consumers had a 34% reduced risk of developing type 2 diabetes (HR: 0.66, 95% CI: 0.48, 0.91) compared to non-consumers. The HRs (95% CIs) for participants consuming spicy food 3-5 days/week, 6-7 days/week, and with weak pungency were 0.45 (95% CI: 0.25, 0.81), 0.69 (0.49, 0.98), and 0.64 (0.46, 0.90), respectively. However, little significant protective effect was observed among those who consumed spicy food for 1-2 days/week, with moderate pungency, or with strong pungency (all P > 0.05).

Conclusions: Consuming spicy food may lower the risk of developing type 2 diabetes, particularly at a frequency of 3-5 days/week, and with weak pungency. Further multicenter prospective studies or interventional studies are needed to confirm these findings.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

食用辛辣食物与西南地区 30-79 岁中国人 2 型糖尿病发病率：一项前瞻性队列研究。

背景：辣椒素是辣椒的主要成分，据信具有抗糖尿病作用。然而，食用辛辣食品与糖尿病发病率之间的关系仍不清楚：方法：对 20,490 名年龄在 30-79 岁之间、基线时未患有糖尿病的汉族居民进行了从入学到 2023 年 6 月 2 日的队列随访。在2018年10月至2019年2月的基线调查期间，通过面对面调查获得了辛辣食物的消费情况。2型糖尿病发病的定义基于糖尿病病例报告系统和死亡系统中的ICD-10代码E11；此外，在主动随访中由医生自我报告诊断为糖尿病，或在再次调查中现场发现空腹血糖水平≥7 mmol/L或糖化血红蛋白百分比≥6.5%。采用考克斯比例危害回归和竞争风险回归计算危害比（HR）和置信区间（CI）：结果：在随访期间（53.5 ± 3.0 个月），有 182 人（1.1%）新诊断出患有 T2D，发病率为每 10 万人年 246.2 例。Cox回归分析显示，与不食用辛辣食品的人相比，食用辛辣食品的人患2型糖尿病的风险降低了34%（HR：0.66，95% CI：0.48，0.91）。每周食用辛辣食物 3-5 天、6-7 天和辛辣程度较弱的参与者的 HR 值（95% CI）分别为 0.45（95% CI：0.25，0.81）、0.69（0.49，0.98）和 0.64（0.46，0.90）。然而，在每周食用辛辣食物1-2天、辛辣程度适中或辛辣程度较强的人群中，几乎没有观察到明显的保护作用（所有P>0.05）：结论：食用辛辣食物可降低罹患 2 型糖尿病的风险，尤其是每周食用 3-5 天且辛辣程度较弱的人群。需要进一步的多中心前瞻性研究或干预性研究来证实这些发现。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Nutrition Journal NUTRITION & DIETETICS-

CiteScore

9.80

自引率

0.00%

发文量

审稿时长

4-8 weeks

期刊介绍： Nutrition Journal publishes surveillance, epidemiologic, and intervention research that sheds light on i) influences (e.g., familial, environmental) on eating patterns; ii) associations between eating patterns and health, and iii) strategies to improve eating patterns among populations. The journal also welcomes manuscripts reporting on the psychometric properties (e.g., validity, reliability) and feasibility of methods (e.g., for assessing dietary intake) for human nutrition research. In addition, study protocols for controlled trials and cohort studies, with an emphasis on methods for assessing dietary exposures and outcomes as well as intervention components, will be considered. Manuscripts that consider eating patterns holistically, as opposed to solely reductionist approaches that focus on specific dietary components in isolation, are encouraged. Also encouraged are papers that take a holistic or systems perspective in attempting to understand possible compensatory and differential effects of nutrition interventions. The journal does not consider animal studies. In addition to the influence of eating patterns for human health, we also invite research providing insights into the environmental sustainability of dietary practices. Again, a holistic perspective is encouraged, for example, through the consideration of how eating patterns might maximize both human and planetary health.