ArticlePublic health nutrition2021
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.
Article in Public health nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers, 1 of them a synthesis that pooled it.
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Who cites it
6 citing papers in PubMed, 1 synthesis or guideline pooled it, 13 citations in OpenAlex.
- 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
- Risk factors of metabolic dysfunction-associated fatty liver disease in Chinese nurses: an ambispective cohort study.Frontiers in public health · 2025Article
- Gender-specific association between snoring and total sleep duration with type 2 diabetes mellitus in rural adults.Sleep & breathing = Schlaf & Atmung · 2024Article
- 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
- Article
- Association of eating out frequency and other factors with serum uric acid levels and hyperuricemia in Chinese population.European journal of nutrition · 2022Article
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Authors and funding
14 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
objectiveThe purpose of the current study was to investigate associations between spicy food intake and serum lipids levels in Chinese rural population.
designInformation on spicy food flavour and intake frequency was obtained using a two-item questionnaire survey. Dietary data were collected using a validated thirteen-item FFQ. Fasting blood samples were collected and measured for total cholesterol (TC), TAG, HDL-cholesterol and LDL-cholesterol. Multivariate linear and logistic regression models were employed to examine the relationship between spicy food and serum lipids levels according to the spicy food flavour and intake frequency, respectively.
settingA cross-sectional study in Henan Province.
participants38 238 participants aged 18-79 years old.
resultsSpicy flavour and intake frequency were consistently associated with decreased TC and non-HDL-cholesterol levels but mildly associated with elevated TAG levels. Each level increment in spicy flavour was inversely associated with high TC (OR: 0·91; 95 % CI 0·88, 0·93) and high non-HDL-cholesterol (OR: 0·88; 95 % CI 0·85, 0·91) but positively associated with high TAG (OR: 1·04; 95 % CI 1·01, 1·07). Similarly, 1-d 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-cholesterol (OR: 0·91; 95 % CI 0·89, 0·93) but positively associated with high TAG (OR: 1·04; 95 % CI 1·02, 1·06).
conclusionsSpicy food intake was mildly associated with increased risk of abnormal TAG 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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