Frequent spicy food consumption is associated with reduced capsaicin and salty taste sensitivity but unchanged sour taste or intranasal trigeminal sensitivity

Lipid metabolism and dietary choices directly affect the outcome of overall weight management in both lean and non-lean individuals. However, the perception of consuming spicy foods has diverse meaning among people. To understand this, it is essential to have thorough knowledge on how food preference is tied to health outcomes. The aim of this study is to enhance the understanding of how food preference affects the health outcome and perception in lean and non-lean populations. A mixed methods study was conducted via analysis of consumers’ food choices and compared the data based on age, gender, and body weight. The participants in audio recorded interviews were comprised of residents from a single town in a rural state. The study shows that most participants were aware of the implications that food choices had on their health status and it emphasizes the importance of understanding the differences between consumption of spicy and non-spicy foods. Spicy food consumption was associated with decreased overall portion size as well as increased satisfaction following the meal. Environmental factors, such as the influence of family and friends, impacted spicy food consumption according to most participants. The outcome of the study provides a comprehensive understanding of food preferences from a relatively large exploratory study. The observations made here show rudimentary associations between physical attributes and levels of food consumption. Future studies could further identify how certain attributes relate to food choices and levels of spicy food consumption in greater detail.

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PERBEDAAN SENSITIVITAS PENGECAPAN RASA ASIN AKIBAT PEMAKAIAN OBAT KUMUR BERALKOHOL

Andalas Dental Journal ◽

10.25077/adj.v2i1.113 ◽

2014 ◽

Vol 2 (1) ◽

pp. 65-72

Author(s):

Dwi Putri Arianti ◽

Zulkarnain Agus ◽

Susi Susi

Keyword(s):

Data Analysis ◽

Oral Hygiene ◽

Salivary Flow ◽

Taste Sensitivity ◽

Lateral Part ◽

Nacl Solution ◽

High Concentration ◽

Whitney Test ◽

Salty Taste ◽

The Right

Mouthwash is a product used to maintain oral hygiene. Most of mouthwash contains alcohol with concentration > 0 ≤ 27% which is used as solvent, preservative, flavour carrier and as an antibacterial. The effect of using mouthwash containing alcohol is that alcohol as drying agent, decreases in salivary flow, produced metabolites acetaldehyde and causes degeneration of nerve endings that can decrease the sensitivity of tasting. This study aimed to determine the differences of salty tasting due to using mouthwash containing 27% alcohol in 15 days. This research used a pretest and posttest group. The first group used mouthwash containing 27% alcohol and the second group used non-alcohol mouthwash. The first step, NaCl solution was dropped on the surface of the right lateral part of the anterior tongue from low to high concentration until the sample could taste the salty taste. Sample used mouthwash in 15 days according to the direction of usage on the bottles of mouthwash. The last step, NaCl solution was dropped on the surface of the right lateral part of the anterior tongue from low to high concentration until the sample could taste the salty taste. Data analysis using Wilcoxon Signed Ranks Test and Mann-Whitney test. The results showed significant differences between the two groups (p = 0.001). Salty taste sensitivity because of the usage 27% alcohol-containing mouthwash was lower than non-alcohol mouthwash. The conclusion is there will be decreasing of salty taste sensitivity because of the usage 27% alcohol-containing mouthwash in 15 days.

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Effects of Spicy Stimulation and Spicy-Food Consumption on Human Pain Sensitivity: A Healthy Volunteer Study

Journal of Pain ◽

10.1016/j.jpain.2019.11.011 ◽

2020 ◽

Vol 21 (7-8) ◽

pp. 848-857

Author(s):

Guangyou Duan ◽

Zhuoxi Wu ◽

Zhenxin Duan ◽

Guiying Yang ◽

Liang Fang ◽

...

Keyword(s):

Healthy Volunteer ◽

Food Consumption ◽

Pain Sensitivity ◽

Spicy Food ◽

Volunteer Study ◽

Healthy Volunteer Study

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Spicy Food Consumption and Risk of Uninvestigated Heartburn in Isfahani Adults

Digestive Diseases ◽

10.1159/000502542 ◽

2019 ◽

Vol 38 (3) ◽

pp. 178-187

Author(s):

Somayeh Rajaie ◽

Soraiya Ebrahimpour-Koujan ◽

Ammar Hassanzadeh Keshteli ◽

Ahmad Esmaillzadeh ◽

Parvane Saneei ◽

...

Keyword(s):

Food Consumption ◽

Daily Intake ◽

Cross Sectional Study ◽

Dietary Habit ◽

Dietary Recommendations ◽

Cross Sectional ◽

Spicy Food ◽

High Consumption ◽

Rome Iii ◽

Underlying Mechanisms

Background/Objective: Dietary recommendations for the consumption of spicy foods in uninvestigated heartburn are still under debate. We examine the association between spicy food consumption and the prevalence of uninvestigated heartburn in a large sample of Iranian adults. Methods: This cross-sectional study was conducted among 4,633 Iranian adults living in Isfahan (2,046 men, 2,587 women) in 2010. The average daily intake of spicy foods was estimated using a dietary habit questionnaire. Uninvestigated heartburn was defined, using a validated Rome III questionnaire, as the presence of heartburn sometimes, often or always during the last 3 months. Results: Uninvestigated heartburn was prevalent in 23.8% (n = 1,103) of participants. After controlling for potential confounders, including dietary behaviors and body mass index, men consuming spicy foods ≥10 times/week were 2.63 times more likely to have uninvestigated heartburn (95% CI:1.28–5.36) compared with those who never consumed spicy foods. Also, those men with the highest consumption of spicy foods were 3 times more likely to experience heartburn frequently (95% CI 1.44–6.39) compared with men with the lowest intake. No overall significant associations were found between the consumption of spicy foods and uninvestigated heartburn, including the frequency and severity of heartburn, in women. When the analysis was restricted to those with uninvestigated heartburn, no significant associations were found between consumption of spicy foods and frequency of heartburn either in men or women. Conclusion: The present findings suggest that high consumption of spicy foods was associated with a greater risk of uninvestigated heartburn in men, but not in women. Further studies, particularly of a prospective nature, are needed to confirm our findings, as well as underlying mechanisms.

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Interaction between body weight status and spicy food consumption on the risk of rosacea: A multi‐central, hospital‐based, case‐control study

Journal of Cosmetic Dermatology ◽

10.1111/jocd.14556 ◽

2021 ◽

Author(s):

Ben Wang ◽

Xin Huang ◽

Zhixiang Zhao ◽

Yan Tang ◽

Hongfu Xie ◽

...

Keyword(s):

Body Weight ◽

Food Consumption ◽

Weight Status ◽

Case Control Study ◽

Case Control ◽

Central Hospital ◽

Spicy Food ◽

Body Weight Status ◽

Control Study

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

Nutrition & Metabolism ◽

10.1186/s12986-021-00588-7 ◽

2021 ◽

Vol 18 (1) ◽

Author(s):

Hao Wang ◽

Lingli Chen ◽

Dun Shen ◽

Yuan Cao ◽

Xiaoyi Zhang ◽

...

Keyword(s):

Food Consumption ◽

Final Analysis ◽

Cross Sectional Study ◽

Sample Collection ◽

Odds Ratios ◽

Cross Sectional ◽

Physical Measurements ◽

Spicy Food ◽

Electronic Questionnaires ◽

Current Alcohol

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 (Ptrend = 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 (Ptrend = 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 (Pheterogeneity = 0.02). Conclusions Frequency of spicy food consumption is inversely associated with hypertension in females, but not in males.

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