ArticleNutrition & metabolism2021
Association between frequency of spicy food consumption and hypertension: a cross-sectional study in Zhejiang Province, China.
Article in Nutrition & metabolism, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers, 1 of them a synthesis that pooled it.
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Who cites it
12 citing papers in PubMed, 1 synthesis or guideline pooled it, 37 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
- Lifestyle factors and cardiometabolic risk.Chinese medical journal · 2026Review
- Hypertension Prevalence Among People Lifted Out of Poverty in China in 2018-2023: Retrospective Spatiotemporal Analysis.JMIR public health and surveillance · 2025Article
- Chinese Guidelines for the Prevention and Treatment of Hypertension (2024 revision).Journal of geriatric cardiology : JGC · 2025Article
- Causal relevance of different blood pressure traits on risk of cardiovascular diseases: GWAS and Mendelian randomisation in 100,000 Chinese adults.Nature communications · 2024Article
- Capsaicin: a spicy way in liver disease.Frontiers in pharmacology · 2024Review
- 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
- Association between alcohol consumption and risk of stroke among adults: results from a prospective cohort study in Chongqing, China.BMC public health · 2023Article
- Spicy food consumption is associated with abdominal obesity among Chinese Han population aged 30-79 years in the Sichuan Basin: a population-based cross-sectional study.BMC public health · 2022Article
- Association between spicy foods consumption and cardiovascular disease risk factors: Guangzhou Biobank Cohort Study.BMC 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
- The Association Between Spicy Food Intake and Risk of Hyperuricemia Among Chinese Adults.Frontiers in public health · 2022Article
Corrections and comments
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Authors and funding
14 authors at 6 institutions in 2 countries.
Funding
Abstract
backgroundHypertension is a known risk factor for multiple chronic diseases. Existing literature on the association between frequency of spicy food consumption and hypertension shows mixed findings.
methodsThe analyses are based on the Tongxiang baseline dataset of the China Kadoorie Biobank prospective study, including data from electronic questionnaires, physical measurements and blood sample collection. A total of 53,916 participants aged 30-79 years were included in the final analysis. Multivariable logistic regression was used to estimate the association of spicy food consumption with hypertension, and multiple linear regression was performed to explore the association of spicy food consumption with systolic and diastolic blood pressure.
resultsOf the 53,916 participants, 23,921 had prevalent hypertension. 12.3% of participants reported consuming spicy food weekly. Among female participants, after adjusting for socio-demographic status, lifestyle factors, BMI, waist circumference, sleep duration and snoring, when compared with females who never consumed spicy food, the odds ratios (95% CI) for hypertension were 1.02 (0.96-1.08), 0.90 (0.79-1.01), and 0.88 (0.78-0.99), respectively, for females who consumed spicy food less than once weekly, 1-2 times weekly, and ≥ 3 times weekly (P
conclusionsFrequency of spicy food consumption is inversely associated with hypertension in females, but not in males.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.