ArticleFrontiers in public health2022
The Association Between Spicy Food Intake and Risk of Hyperuricemia Among Chinese Adults.
Article in Frontiers in public health, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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12 citing papers in PubMed, 16 citations in OpenAlex.
- Systemic inflammation as a mediator between food preferences and metabolic syndrome: a cross-sectional study.Frontiers in nutrition · 2026Article
- Association between numbing-spicy related dietary behavior and hyperuricemia in a Southwestern Chinese population.Frontiers in nutrition · 2026Article
- Preliminary analysis of lifestyle and genetic factors for hyperuricemia and gout prevalence in the Yunnan Miao population of China.Frontiers in genetics · 2026Article
- A universal fluorescent sensing platform based on "signal switching induced by enzyme catalyzed substrate hydrolysis" for high-throughput discovery of xanthine oxidase inhibitors from traditional Chinese medicine.Frontiers in pharmacology · 2026Article
- Spicy food intake and overweight/obesity in rural Southwest China: findings from a cross-sectional study.Frontiers in nutrition · 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
- The Prevalence of Hyperuricemia and the Association Between Hyperuricemia and Age in Patients with Psychiatric Disorders to a General Hospital: A Cross-Section Study.International journal of general medicine · 2024Article
- Association between alcohol consumption and risk of hyperuricaemia among adults: a large cross-sectional study in Chongqing, China.BMJ open · 2023Article
- 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
- Factors influencing dietary patterns among the youth from higher educational institutions in India.Frontiers in nutrition · 2023Article
- Article
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Authors and funding
12 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Hyperuricemia is associated with substantial health and economic burden all over the world. Dietary habits are an important influencing factor of hyperuricemia. This study aimed to investigate the relationship between spicy food intake and hyperuricemia based on a large population. A total of 22,125 individuals aged 30-79 were enrolled in China Multi-Ethnic Cohort (CMEC), Chongqing region. Spicy food intake information was collected by a standardized questionnaire. The association between spicy food intake and hyperuricemia was estimated by multivariable logistic regression models and multiple linear regression models. Additionally, we explored these relations in subgroups stratified by sex and age. Furthermore, sensitivity analyses were conducted to verify the stability of current findings. After controlling for potential confounders, compared with participants who never consumed spicy food and consumed less hot, participants who ate 3-5 days per week and very hot had the highest risk of hyperuricemia; the ORs (95% CIs) were 1.28 (1.09, 1.5) and 1.22 (0.92, 1.63), respectively. Additionally, the corresponding ORs (95% CIs) for each level increment in the frequency and degree of pungency in spicy food intake were 1.04 (1.01, 1.07) (
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