Association between spicy foods consumption and cardiovascular disease risk factors

Guangzhou Biobank Cohort Study

Bibliographic Data

ID15359304
AuthorsYu Zhang (0000-0002-0059-270X, Sun Yat-sen University), Zi Long Lu (Sun Yat-sen University), Wei Sen Zhang (0000-0002-6691-4409, Twelfth Guangzhou City People's Hospital, corresponding author), Ya Li Jin (0000-0001-5686-3970, Twelfth Guangzhou City People's Hospital), Tong Zhu (0000-0001-5704-4264, Twelfth Guangzhou City People's Hospital), Lin Xu (0000-0002-4074-3883, University of Hong Kong, corresponding author)
Year2022
Volume22
Issue1
Pages1278-1278
Publication date2022-06-30
Open AccessYes
TypeARTICLE
VenueBMC Public Health (JOURNAL)
Journal identifiersISSN: 1471-2458 • E-ISSN: 1471-2458
PublisherBioMed Central (PUBLISHER • GB)
DOI10.1186/s12889-022-13697-6
PMID35773685
OpenAlexW4283776366
LanguageEN
Citations received1
References cited36

Our study showed that higher frequency and strength of spicy foods intake were associated with unfavorable cardiovascular disease risk profile in older people, and such associations did not vary by diabetes status. Whether the results were causal needs to be determined in further studies

Blood pressure · Body mass index · Cohort · Cohort study · Confidence interval · Confounding · Diabetes mellitus · Waist · Consumer Attitudes and Food Labeling · Medicine · Nutritional Studies and Diet · Phytochemicals and Antioxidant Activities · Endocrinology · Internal Medicine

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Open DOIOpen Access