ArticleEuropean journal of nutrition2019
Sex-dependent difference in the association between frequency of spicy food consumption and risk of hypertension in Chinese adults.
Article in European journal of nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers, 1 of them a synthesis that pooled it.
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Who cites it
22 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Effects of spicy food consumption on overweight/obesity, hypertension and blood lipids in China: a meta-analysis of cross-sectional studies.Nutrition journal · 2023Pooled it
- Mendelian Randomization Mediation Analysis Reveals the Impact of Dietary Preferences on Preeclampsia and Fetal Growth Restriction via Immune Modulation.Food science & nutrition · 2025Article
- Spicy food consumption and biological aging across multiple organ systems: a longitudinal analysis from the China Multi-Ethnic cohort.Nutrition journal · 2025Article
- Adherence to the planetary health diet is associated with slower cognitive decline: a prospective cohort analysis of Chinese older adults.The international journal of behavioral nutrition and physical activity · 2025Article
- Association between spicy food consumption and the risk of non-alcoholic fatty liver disease/metabolic dysfunction-associated steatotic liver disease and liver fibrosis.Frontiers in nutrition · 2025Article
- Association between spicy food and hypertension among Han Chinese aged 30-79 years in Sichuan Basin: a population-based cross-sectional study.BMC public health · 2023Article
- The Vanilloid (Capsaicin) Receptor TRPV1 in Blood Pressure Regulation: A Novel Therapeutic Target in Hypertension?International journal of molecular sciences · 2023Review
- The positive association between white blood cell count and metabolic syndrome is independent of insulin resistance among a Chinese population: a cross-sectional study.Frontiers in immunology · 2023Article
- Spice Intake Among Chronic Gastritis Patients and Its Relationship With Blood Lipid Levels in South India.Cureus · 2022Article
- Association between spicy foods consumption and cardiovascular disease risk factors: Guangzhou Biobank Cohort Study.BMC public health · 2022Article
- The Association Between Plant-Based Diet Indices and Obesity and Metabolic Diseases in Chinese Adults: Longitudinal Analyses From the China Health and Nutrition Survey.Frontiers in nutrition · 2022Article
- The Association Between Spicy Food Intake and Risk of Hyperuricemia Among Chinese Adults.Frontiers in public health · 2022Article
- Preference for Stronger Taste Associated with a Higher Risk of Hypertension: Evidence from a Cross-Sectional Study in Northwest China.International journal of hypertension · 2022Article
- Gender differences in association of urbanization with psychological stress in Chinese adults: A population-based study.Frontiers in public health · 2022Article
- Associations of spicy food flavour 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 · 2021Article
- Association between frequency of spicy food consumption and hypertension: a cross-sectional study in Zhejiang Province, China.Nutrition & metabolism · 2021Article
- Characteristics of spicy food consumption and its relation to lifestyle behaviours: results from 0.5 million adults.International journal of food sciences and nutrition · 2021Article
- Dietary intervention for the management of hypertension in Asia.Journal of clinical hypertension (Greenwich, Conn.) · 2021Review
- C-Reactive Protein Levels in relation to Incidence of Hypertension in Chinese Adults: Longitudinal Analyses from the China Health and Nutrition Survey.International journal of hypertension · 2021Article
- The association of eating behaviors with blood pressure levels in college students: a cross-sectional study.Annals of translational medicine · 2021Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
purposeThe aim of our study was to explore the association between frequency of spicy food consumption and risk of hypertension in Chinese adults.
methodsData were extracted from the 2009 wave of the China Health and Nutrition Survey, consisting of 9273 apparently healthy adults. Height, weight, and blood pressure (BP) were measured and diet was assessed with three consecutive 24-h recalls in combination with a weighed food inventory. Frequency of spicy food consumption and degree of pungency in spicy food consumption were self-reported. Hypertension was defined as systolic BP (SBP) ≥ 140 mmHg and/or diastolic BP (DBP) ≥ 90 mmHg, or having known hypertension. Multilevel mixed-effects models were constructed to estimate changes in SBP and DBP levels as well as risk of hypertension.
resultsHigher frequency of spicy food consumption was significantly associated with lower SBP and DBP levels and lower risk of hypertension in female participants after adjustment for potential confounders (all P trend < 0.05) and cluster effects at different levels (individual, community, and province). Compared with female participants who did not eat spicy food, the adjusted odds ratios of hypertension were 0.740 (95% CI 0.569, 0.963; P = 0.025) in female participants who consumed usually, and 0.760 (95% CI 0.624, 0.925; P = 0.006) in female participants who ate spicy food with moderate pungency. There was no significant association of spicy food consumption with hypertension in male participants.
conclusionsFrequency of spicy food consumption was inversely associated with risk of hypertension in female, but not male adults.
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