Relationship between spicy flavor, spicy food intake frequency, and general obesity in a rural adult Chinese population: The RuralDiab study

Abstract Background: The relationship of spicy food intake with hyperuricemia remains unknow. The purpose of this study was to examine the association between spicy food intake and hyperuricemia, and whether this association was mediated by body mass index (BMI) in Chinese rural population.Methods: A total of 38, 027 adults, aged 18–79 years, were from the Henan Rural Cohort Study. Information on spicy food intake was obtained using a validated questionnaire survey. Multivariable logistic regression model was used to estimate the association between spicy food intake and hyperuricemia, multiple linear regression model was performed to estimate the relationships between spicy food intake, BMI and serum urate level. BMI was used as a mediator to estimate the mediation effect. Results: After adjusting for potential confounders, compared with no spicy food flavor, the odds ratio (OR) and 95% confidence interval (CI) of mild, middle, and heavy flavor for hyperuricemia was 1.09 (1.00-1.19), 1.10 (0.97-1.24), and 1.21 (1.10-1.46), respectively (Ptrend=0.017). Similarly, compared with no spicy food intake, the adjusted OR (95% CI) of 1 or 2days/week, 3-5 days/week, and 6 or 7 days/week were 1.15 (1.01-1.31), 1.14 (1.01-1.30) and 1.15 (1.05-1.26), respectively (Ptrend=0.007). Associations were substantially attenuated after additional control for BMI. Furthermore, mediation analysis showed that BMI play a full mediating role in the relationship between spicy food intake and hyperuricemia.Conclusion: Spicy food flavor and intake frequency is positively related with hyperuricemia in Chinese rural population. BMI may play a full mediating role in the relationship.

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Association of the frequency of spicy food intake and the risk of abdominal obesity in rural Chinese adults: a cross-sectional study

BMJ Open ◽

10.1136/bmjopen-2018-028736 ◽

2019 ◽

Vol 9 (11) ◽

pp. e028736

Author(s):

Kaili Yang ◽

Yuqian Li ◽

Yuan Xue ◽

Ling Wang ◽

Xiaotian Liu ◽

...

Keyword(s):

Food Intake ◽

Energy Intake ◽

Abdominal Obesity ◽

Low Income ◽

Adult Population ◽

Cross Sectional Study ◽

Sectional Study ◽

Cross Sectional ◽

Chinese Adult ◽

Spicy Food

ObjectivesRecent data relating to the association between spicy food intake frequency and abdominal obesity are limited, especially in low-income areas. Therefore, the study explored the relationship between spicy food intake frequency and abdominal obesity, and assessed the role of energy intake as a mediator of these associations in a rural Chinese adult population.DesignCross-sectional study.SettingRural Chinese adult population.ParticipantsSubjects from Henan Rural Cohort Study (n=28 773).Primary outcome measuresThe effects of spicy food intake frequency on abdominal obesity were analysed by restricted cubic spline and logistic regression, and the mediation effect was analysed using the bootstrap method.ResultsThe adjusted percentages of abdominal obesity were 47.32%, 51.93%, 50.66% and 50.29% in the spicy food intake subgroups of never, 1–2 day/week, 3–5 day/week and 6–7 day/week, respectively. An inverse U-shaped association was found between spicy food intake frequency and abdominal obesity (p<0.01). Compared with subjects who never consumed spicy food, the adjusted ORs (95% CIs) in the 1–2 day/week, 3–5 day/week and 6–7 day/week subgroups were 1.186 (1.093, 1.287), 1.127 (1.038, 1.224) and 1.104 (1.044, 1.169), respectively. Furthermore, the increased odd of abdominal obesity related to more frequent spicy food intake was mediated by higher fat energy intake; the direct and indirect effects were 1.107 (1.053, 1.164) and 1.007 (1.003, 1.012), respectively.ConclusionsThe data indicated that spicy food intake increased the risk of abdominal obesity, and fat energy intake may be a mediator of this association in rural Chinese populations. Clarifying the mechanisms will facilitate the development of novel preventive and therapeutic approaches for abdominal obesity.Trial registration numberChiCTR-OOC-15006699

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Zinc transporter SLC39A11 polymorphisms are associated with chronic gastritis in the Korean population: the possible effect on spicy food intake

Nutrition Research ◽

10.1016/j.nutres.2018.04.014 ◽

2018 ◽

Vol 57 ◽

pp. 78-85 ◽

Cited By ~ 1

Author(s):

Eunyoung Ha ◽

Ji-Hyun Bae

Keyword(s):

Food Intake ◽

Chronic Gastritis ◽

Zinc Transporter ◽

Korean Population ◽

Spicy Food

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A prospective study on symptom generation according to spicy food intake and TRPV1 genotypes in functional dyspepsia patients

Neurogastroenterology & Motility ◽

10.1111/nmo.12841 ◽

2016 ◽

Vol 28 (9) ◽

pp. 1401-1408 ◽

Cited By ~ 12

Author(s):

S.-Y. Lee ◽

T. Masaoka ◽

H. S. Han ◽

J. Matsuzaki ◽

M. J. Hong ◽

...

Keyword(s):

Food Intake ◽

Prospective Study ◽

Functional Dyspepsia ◽

Spicy Food ◽

A Prospective Study

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Relationship between spicy food intake and chronic uninvestigated dyspepsia in Iranian adults

Journal of Digestive Diseases ◽

10.1111/1751-2980.12308 ◽

2016 ◽

Vol 17 (1) ◽

pp. 28-35 ◽

Cited By ~ 3

Author(s):

Parvane Saneei ◽

Omid Sadeghi ◽

Awat Feizi ◽

Ammar Hassanzadeh Keshteli ◽

Hamed Daghaghzadeh ◽

...

Keyword(s):

Food Intake ◽

Spicy Food

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Associations of spicy food flavor and intake frequency with blood lipid levels and risk of abnormal serum lipid levels in Chinese rural population: A cross-sectional study

Public Health Nutrition ◽

10.1017/s1368980021001853 ◽

2021 ◽

pp. 1-36

Author(s):

Xiaokang Dong ◽

Yuqian Li ◽

Kaili Yang ◽

Lulu Zhang ◽

Yuan Xue ◽

...

Keyword(s):

Food Intake ◽

Rural Population ◽

Serum Lipids ◽

Density Lipoprotein ◽

Cross Sectional Study ◽

Sectional Study ◽

Lipid Levels ◽

Cross Sectional ◽

High Tc ◽

Spicy Food

Abstract Objective: The purpose of this study was to investigate associations between spicy food intake and serum lipids levels in Chinese rural population. Design: Information on spicy food flavor and intake frequency was obtained using a two-item questionnaire survey. Dietary data was collected using a validated thirteen-item food frequency questionnaire. Fasting blood samples were collected and measured for total cholesterol (TC), triglycerides (TG), high-density lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C) Multivariate linear and logistic regression models were employed to examine the relationship between spicy food and serum lipids levels according to the spicy food flavor and intake frequency, respectively. Setting: A cross-sectional study in Henan Province. Participants: 38238 participants aged 18–79 years old. Results: Spicy flavor and intake frequency were consistently associated with decreased TC and Non-HDL-C levels, but mildly associated with elevated TG levels. Each level increment in spicy flavor was inversely associated with High TC (odds ratio (OR): 0.91, 95% confidence interval (CI): 0.88-0.93)” and High Non-HDL-C (OR: 0.88; 95%CI: 0.85-0.91), while positively associated with High TG (OR: 1.04; 95%CI: 1.01-1.07). Similarly, one day increment in spicy food intake frequency was also inversely associated with High TC (OR: 0.92, 95%CI: 0.91-0.94)” and High Non-HDL-C (OR: 0.91; 95%CI: 0.89-0.93), while positively associated with High TG (OR: 1.04; 95%CI: 1.02-1.06). Conclusions: Spicy food intake was mildly associated with increased risk of abnormal TG level, significantly associated with decreased risk of abnormal TC and Non-HDL levels. Spicy food intake may be contribute to the management of lipid levels.

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High Spicy Food Intake and Risk of Cancer

Chinese Medical Journal ◽

10.4103/0366-6999.213968 ◽

2017 ◽

Vol 130 (18) ◽

pp. 2241-2250 ◽

Cited By ~ 12

Author(s):

Yu-Heng Chen ◽

Xiao-Nong Zou ◽

Tong-Zhang Zheng ◽

Qi Zhou ◽

Hui Qiu ◽

...

Keyword(s):

Food Intake ◽

Spicy Food ◽

Risk Of Cancer

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Mediation effect of body mass index on the association between spicy food intake and hyperuricemia in rural Chinese adults: the Henan rural cohort study

BMC Public Health ◽

10.1186/s12889-020-09736-9 ◽

2020 ◽

Vol 20 (1) ◽

Author(s):

Xiaokang Dong ◽

Yuqian Li ◽

Kaili Yang ◽

Lulu Zhang ◽

Yuan Xue ◽

...

Keyword(s):

Body Mass Index ◽

Cohort Study ◽

Food Intake ◽

Regression Model ◽

Rural Population ◽

Mediation Effect ◽

Mediating Role ◽

Spicy Food ◽

Relationship Of ◽

The Relationship

Abstract Background The relationship of spicy food intake with hyperuricemia remains unknown. The objective of this study was to examine the association between spicy food intake and hyperuricemia, and whether this association was mediated by body mass index (BMI) in Chinese rural population. Methods 38, 027 adults aged 18–79 years were recruited from the Henan Rural Cohort Study. Information on spicy food intake was obtained using a validated questionnaire survey. Multivariable logistic regression model was used to estimate the association between spicy food intake and hyperuricemia, multiple linear regression model was performed to estimate the relationships between spicy food intake, BMI and serum urate level. BMI was used as a mediator to evaluate the mediation effect. Results After adjusting for potential confounders, compared with no spicy food flavor, the odds ratio (OR) and 95% confidence interval (CI) of mild, middle, and heavy flavor for hyperuricemia were 1.09 (1.00–1.19), 1.10 (0.97–1.24), and 1.21 (1.10–1.46), respectively (Ptrend = 0.017). Similarly, compared with those without intake in spicy food, the multivariable adjusted OR (95% CI) of 1-2 days/week, 3–5 days/week, and 6–7 days/week were 1.15 (1.01–1.31), 1.14 (1.01–1.30) and 1.15 (1.05–1.26), respectively (Ptrend = 0.007). However, when we further controlling for BMI, the associations were substantially attenuated. Furthermore, mediation analysis showed that BMI play a full mediating role in the relationship of spicy food intake with hyperuricemia. Conclusion Spicy food flavor and intake frequency are positively related with hyperuricemia in Chinese rural population. BMI may play a full mediating role in the relationship. Trial registration The Henan Rural Cohort Study registered at Chinese Clinical Trial Register (Registration number: ChiCTR-OOC-15006699). Date of registration: 2015-07-06.

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