ArticleBMC public health2022
Association between spicy foods consumption and cardiovascular disease risk factors: Guangzhou Biobank Cohort Study.
Article in BMC public health, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 7 citations in OpenAlex.
- Spicy food consumption and risk of vascular disease: Evidence from a large-scale Chinese prospective cohort of 0.5 million people.Chinese medical journal · 2025Article
- Dietary Patterns Associated With Heat Retention in Blood Vessel Syndrome (HRBVS) in Coronary Heart Disease: A Cross-Sectional Study.International journal of general medicine · 2025Article
- Supervised Machine Learning to Examine Factors Associated with Respiratory Sinus Arrhythmias and Ectopic Heart Beats in Adults: A Pilot Study.Hearts (Basel, Switzerland) · 2024Article
- Hypertension in China: epidemiology and treatment initiatives.Nature reviews. Cardiology · 2023Review
- Association between composite lifestyle factors and cardiometabolic multimorbidity in Chongqing, China: A cross-sectional exploratory study in people over 45 years and older.Frontiers in public health · 2023Article
- Spice Intake Among Chronic Gastritis Patients and Its Relationship With Blood Lipid Levels in South India.Cureus · 2022Article
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundEvidence regarding the association of spicy foods intake with cardiovascular disease (CVD) risk factors was less clear, especially in those with diabetes. We hereby examined the association of spicy foods intake with CVD risk factors in older Chinese.
methodsThirty thousand three hundred twenty-five participants (72.34% women) aged 50+ years were recruited in the Guangzhou Biobank Cohort Study from 2003 to 2008. Information of spicy foods intake and disease history was collected by face-to-face interview. CVD risk factors were measured and treated as continuous variables. Diabetes was defined by a fasting plasma glucose (FPG) ≥7.0 mmol/L and/or self-reported physician-diagnosed diabetes.
resultsOf 30,325 participants, 12.9% consumed spicy foods regularly. After adjusting for multiple confounders, participants who consumed spicy foods of 5-7 days/week, versus none, had higher body mass index (1.18, 95% confidence interval (CI) 0.95 to 1.42 kg/m
conclusionsOur 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.
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