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European Journal of Nutrition

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01-09-2019 | Original Contribution

Sex-dependent difference in the association between frequency of spicy food consumption and risk of hypertension in Chinese adults

Authors: Tingchao He, Meichen Wang, Zixing Tian, Jian Zhang, Yan Liu, Yumei Zhang, Peiyu Wang, Yong Xue

Published in: European Journal of Nutrition | Issue 6/2019

Abstract

Purpose

The aim of our study was to explore the association between frequency of spicy food consumption and risk of hypertension in Chinese adults.

Methods

Data 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.

Results

Higher 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.

Conclusions

Frequency of spicy food consumption was inversely associated with risk of hypertension in female, but not male adults.

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Title: Sex-dependent difference in the association between frequency of spicy food consumption and risk of hypertension in Chinese adults
Authors: Tingchao He
Meichen Wang
Zixing Tian
Jian Zhang
Yan Liu
Yumei Zhang
Peiyu Wang
Yong Xue
Publication date: 01-09-2019
Publisher: Springer Berlin Heidelberg
Published in: European Journal of Nutrition / Issue 6/2019
Print ISSN: 1436-6207
Electronic ISSN: 1436-6215
DOI: https://doi.org/10.1007/s00394-018-1797-8

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