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Spicy food consumption reduces the risk of ischaemic stroke: a prospective study

Published online by Cambridge University Press:  30 January 2024

Jiale Li
Affiliation:
School of Public Health of Guangxi Medical University, 22 Shuangyong Road, Nanning, Guangxi, 530021, People’s Republic of China
Changping Xie
Affiliation:
Liuzhou Center for Disease Control and Prevention, Liuzhou, Guangxi, 545005, People’s Republic of China
Jian Lan
Affiliation:
Liuzhou Center for Disease Control and Prevention, Liuzhou, Guangxi, 545005, People’s Republic of China
Jinxue Tan
Affiliation:
Liuzhou Center for Disease Control and Prevention, Liuzhou, Guangxi, 545005, People’s Republic of China
Xiaoping Tan
Affiliation:
Liuzhou Center for Disease Control and Prevention, Liuzhou, Guangxi, 545005, People’s Republic of China
Ningyu Chen
Affiliation:
Liuzhou Center for Disease Control and Prevention, Liuzhou, Guangxi, 545005, People’s Republic of China
Liuping Wei
Affiliation:
Liuzhou Center for Disease Control and Prevention, Liuzhou, Guangxi, 545005, People’s Republic of China
Jiajia Liang
Affiliation:
Liuzhou Center for Disease Control and Prevention, Liuzhou, Guangxi, 545005, People’s Republic of China
Rong Pan
Affiliation:
Liuzhou Center for Disease Control and Prevention, Liuzhou, Guangxi, 545005, People’s Republic of China
Tingping Zhu
Affiliation:
Liuzhou Center for Disease Control and Prevention, Liuzhou, Guangxi, 545005, People’s Republic of China
Pei Pei
Affiliation:
Peking University Center for Public Health and Epidemic Preparedness and Response, Beijing 100191, People’s Republic of China
Dianjianyi Sun
Affiliation:
Peking University Center for Public Health and Epidemic Preparedness and Response, Beijing 100191, People’s Republic of China Department of Epidemiology & Biostatistics, School of Public Health, Peking University, Xueyuan Road, Haidian District, Beijing 100191, People’s Republic of China
Li Su*
Affiliation:
School of Public Health of Guangxi Medical University, 22 Shuangyong Road, Nanning, Guangxi, 530021, People’s Republic of China
Lifang Zhou
Affiliation:
Liuzhou Center for Disease Control and Prevention, Liuzhou, Guangxi, 545005, People’s Republic of China
*
*Corresponding author: Li Su, email suli2018@hotmail.com

Abstract

Previous studies revealed that consuming spicy food reduced mortality from CVD and lowered stroke risk. However, no studies reported the relationship between spicy food consumption, stroke types and dose–response. This study aimed to further explore the association between the frequency of spicy food intake and the risk of stroke in a large prospective cohort study. In this study, 50 174 participants aged 30–79 years were recruited. Spicy food consumption data were collected via a baseline survey questionnaire. Outcomes were incidence of any stroke, ischaemic stroke (IS) and haemorrhagic stroke (HS). Multivariable-adjusted Cox proportional hazard models estimated the association between the consumption of spicy food and incident stroke. Restricted cubic spline analysis was used to examine the dose–response relationship. During the median 10·7-year follow-up, 3967 strokes were recorded, including 3494 IS and 516 HS. Compared with those who never/rarely consumed spicy food, those who consumed spicy food monthly, 1–2 d/week and 3–5 d/week had hazard ratio (HR) of 0·914 (95 % CI 0·841, 0·995), 0·869 (95 % CI 0·758, 0·995) and 0·826 (95 % CI 0·714, 0·956) for overall stroke, respectively. For IS, the corresponding HR) were 0·909 (95 % CI 0·832, 0·994), 0·831 (95 % CI 0·718, 0·962) and 0·813 (95 % CI 0·696, 0·951), respectively. This protective effect showed a U-shaped dose–response relationship. For obese participants, consuming spicy food ≥ 3 d/week was negatively associated with the risk of IS. We found the consumption of spicy food was negatively associated with the risk of IS and had a U-shaped dose–response relationship with risk of IS. Individuals who consumed spicy food 3–5 d/week had a significantly lowest risk of IS.

Type
Research Article
Copyright
© The Author(s), 2024. Published by Cambridge University Press on behalf of The Nutrition Society

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Footnotes

These authors contributed equally to this work.

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