Association between frequency of spicy food consumption and hypertension: a cross-sectional study in Zhejiang Province, China.

IF 3.9 2区医学 Q2 NUTRITION & DIETETICS Nutrition & Metabolism Pub Date : 2021-07-06 DOI:10.1186/s12986-021-00588-7

Hao Wang, Lingli Chen, Dun Shen, Yuan Cao, Xiaoyi Zhang, Kaixu Xie, Chunmei Wang, Shuiqing Zhu, Pei Pei, Yu Guo, Fiona Bragg, Min Yu, Zhengming Chen, Liming Li

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Abstract

Background: Hypertension is a known risk factor for multiple chronic diseases. Existing literature on the association between frequency of spicy food consumption and hypertension shows mixed findings.

Methods: The analyses are based on the Tongxiang baseline dataset of the China Kadoorie Biobank prospective study, including data from electronic questionnaires, physical measurements and blood sample collection. A total of 53,916 participants aged 30-79 years were included in the final analysis. Multivariable logistic regression was used to estimate the association of spicy food consumption with hypertension, and multiple linear regression was performed to explore the association of spicy food consumption with systolic and diastolic blood pressure.

Results: Of the 53,916 participants, 23,921 had prevalent hypertension. 12.3% of participants reported consuming spicy food weekly. Among female participants, after adjusting for socio-demographic status, lifestyle factors, BMI, waist circumference, sleep duration and snoring, when compared with females who never consumed spicy food, the odds ratios (95% CI) for hypertension were 1.02 (0.96-1.08), 0.90 (0.79-1.01), and 0.88 (0.78-0.99), respectively, for females who consumed spicy food less than once weekly, 1-2 times weekly, and ≥ 3 times weekly (P_trend = 0.04). The corresponding odds ratios for males were 1.02 (0.95-1.09), 1.07 (0.95-1.20), and 0.91 (0.81-1.01), respectively (P_trend = 0.39). Among current alcohol drinkers, compared to participants who never consumed spicy food, the odds ratio (95% CI) for hypertension among participants consuming spicy food daily was 0.98 (0.80-1.20). The corresponding figure for non-current drinkers was 0.72 (0.62-0.84). The association was stronger among non-current alcohol drinkers than among current drinkers (P_{heterogeneity} = 0.02).

Conclusions: Frequency of spicy food consumption is inversely associated with hypertension in females, but not in males.

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食用辛辣食品的频率与高血压之间的关系：一项在中国浙江省进行的横断面研究。

背景：众所周知，高血压是多种慢性疾病的危险因素之一。关于辛辣食品消费频率与高血压之间关系的现有文献研究结果不一：分析基于中国嘉道理生物库前瞻性研究的桐乡基线数据集，包括电子问卷、体格测量和血样采集数据。共有 53916 名年龄在 30-79 岁之间的参与者被纳入最终分析。研究采用多变量逻辑回归法估算食用辛辣食品与高血压之间的关系，并采用多元线性回归法探讨食用辛辣食品与收缩压和舒张压之间的关系：在 53,916 名参与者中，23,921 人患有高血压。12.3%的参与者表示每周食用辛辣食物。在女性参与者中，在对社会人口状况、生活方式因素、体重指数、腰围、睡眠时间和打鼾进行调整后，与从不食用辛辣食物的女性相比，高血压的几率比（95% CI）为 1.02（0.96-1.08）。02（0.96-1.08）、0.90（0.79-1.01）和0.88（0.78-0.99）（Ptrend = 0.04）。男性的相应几率比分别为1.02（0.95-1.09）、1.07（0.95-1.20）和0.91（0.81-1.01）（Ptrend = 0.39）。在经常饮酒者中，与从不食用辛辣食物的参与者相比，每天食用辛辣食物的参与者患高血压的几率比（95% CI）为 0.98 (0.80-1.20)。非经常饮酒者的相应数字为 0.72（0.62-0.84）。非经常饮酒者的相关性比经常饮酒者更强（Pheterogeneity = 0.02）：结论：食用辛辣食品的频率与女性高血压呈反比关系，但与男性高血压无关。

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来源期刊

Nutrition & Metabolism 医学-营养学

CiteScore

8.40

自引率

0.00%

发文量

审稿时长

4-8 weeks

期刊介绍： Nutrition & Metabolism publishes studies with a clear focus on nutrition and metabolism with applications ranging from nutrition needs, exercise physiology, clinical and population studies, as well as the underlying mechanisms in these aspects. The areas of interest for Nutrition & Metabolism encompass studies in molecular nutrition in the context of obesity, diabetes, lipedemias, metabolic syndrome and exercise physiology. Manuscripts related to molecular, cellular and human metabolism, nutrient sensing and nutrient–gene interactions are also in interest, as are submissions that have employed new and innovative strategies like metabolomics/lipidomics or other omic-based biomarkers to predict nutritional status and metabolic diseases. Key areas we wish to encourage submissions from include: -how diet and specific nutrients interact with genes, proteins or metabolites to influence metabolic phenotypes and disease outcomes; -the role of epigenetic factors and the microbiome in the pathogenesis of metabolic diseases and their influence on metabolic responses to diet and food components; -how diet and other environmental factors affect epigenetics and microbiota; the extent to which genetic and nongenetic factors modify personal metabolic responses to diet and food compositions and the mechanisms involved; -how specific biologic networks and nutrient sensing mechanisms attribute to metabolic variability.