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. Issue 18 (29th December 2021)

• Record Type: Journal Article
• Authors: Dong, Xiaokang; Li, Yuqian; Yang, Kaili; Zhang, Lulu; Xue, Yuan; Yu, Songcheng; Liu, Xiaotian; Tu, Runqi; Qiao, Dou; Luo, Zhicheng; Liu, Xue; Wang, Yan; Li, Wenjie; Wang, Chongjian
• Is Part Of: Public health nutrition. Volume 24:Issue 18(2021)
• Page Start: 6201
• Page End: 6210
• Publication Date: 2021-12-29
• Subjects: Dietary intake -- Spicy flavour -- Spicy food intake frequency -- Serum lipid levels -- China; Nutrition -- Periodicals; Nutrition policy -- Periodicals; Public health -- Periodicals; 613.2
• DOI: 10.1017/S1368980021001853
• Languages: English
• ISSNs: 1368-9800

Abstract

Abstract: Objective: The purpose of the current study was to investigate associations between spicy food intake and serum lipids levels in Chinese rural population. Design: Information 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. Setting: A cross-sectional study in Henan Province. Participants: 38 238 participants aged 18–79 years old. Results: Spicy 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). Conclusions: Spicy 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.