|Association of Spicy Food Consumption Frequency with Serum Lipid Profiles in Older People in China|
|Yu, K.1; Xue, Y.1,2; He, T.1; Guan, L.3; Zhao, A.4; Zhang, Y.1|
|关键词||Spicy food consumption serum lipids association older people|
|刊名||JOURNAL OF NUTRITION HEALTH & AGING|
|WOS标题词||Science & Technology|
|类目[WOS]||Geriatrics & Gerontology ; Nutrition & Dietetics|
|研究领域[WOS]||Geriatrics & Gerontology ; Nutrition & Dietetics|
|关键词[WOS]||CORONARY-HEART-DISEASE ; COLLEGE-OF-CARDIOLOGY ; APOLIPOPROTEIN-A-I ; NUTRITION SURVEY ; CARDIOVASCULAR-DISEASE ; MYOCARDIAL-INFARCTION ; CARDIOMETABOLIC RISK ; DIETARY PATTERNS ; ENERGY-INTAKE ; HEALTH|
There has been recent interest in spicy foods and their bioactive ingredients for cardiovascular health. This study aims to explore relationship between spicy food consumption frequency and serum lipid profiles in a cross-sectional sample of older Chinese from China Health and Nutrition Survey (CHNS).
A total of 1549 participant aged 65 years and above from CHNS 2009 were included in the analysis. Information on spicy food consumption was obtained using a questionnaire survey and 24h dietary recalls over three consecutive days combined with weighted food inventory. Fasting blood samples were analyzed for total cholesterol (TC), triglycerides, high density lipoprotein cholesterol (HDL-C), low density lipoprotein cholesterol (LDL-C), apolipoprotein A1 (apoA1) and apolipoprotein B (apoB). Correlations between spicy food consumption frequency and serum lipid profiles were evaluated by multivariate linear regression models.
The result shows a significant positive association between frequency of spicy food consumption estimated by the frequency question and daily spicy food intake calculated from 24h recall. After adjustment for potential lifestyle and dietary confounding factors, men with higher frequency of spicy food consumption showed higher apoA1 level, and lower ratio of LDL-C/apoB (p for trend < 0.05). For female, frequency of spicy food consumption was significantly associated with TC, LDL-C, apoB, LDL-C/HDL-C, and apoB/apoA1 in an inverse manner, and positively correlated with apoA1 level (p for trend < 0.05).
In this study with Chinese aged 65y and above, increased spicy food consumption frequency may favorably associated with some risk factors for cardiovascular diseases.
|第一作者单位||Peking Univ, Sch Publ Hlth, Dept Nutr & Food Hyg, Beijing, Peoples R China|
|通讯作者单位||Peking Univ, Sch Publ Hlth, Dept Nutr & Food Hyg, Beijing, Peoples R China|
|作者单位||1.Cardiounion Beijing Med Technol Co Ltd, Beijing, Peoples R China;|
2.Peking Univ, Sch Publ Hlth, Dept Nutr & Food Hyg, Beijing, Peoples R China;
3.Chinese Acad Sci, Inst Microbiol, CAS Key Lab Pathogen Microbiol & Immunol, Beijing, Peoples R China;
4.Peking Univ, Sch Publ Hlth, Dept Social Med & Hlth Educ, Beijing, Peoples R China
|Yu, K.,Xue, Y.,He, T.,et al. Association of Spicy Food Consumption Frequency with Serum Lipid Profiles in Older People in China[J]. JOURNAL OF NUTRITION HEALTH & AGING,2018,22(3):311-320.|
|APA||Yu, K.,Xue, Y.,He, T.,Guan, L.,Zhao, A.,&Zhang, Y..(2018).Association of Spicy Food Consumption Frequency with Serum Lipid Profiles in Older People in China.JOURNAL OF NUTRITION HEALTH & AGING,22(3),311-320.|
|MLA||Yu, K.,et al."Association of Spicy Food Consumption Frequency with Serum Lipid Profiles in Older People in China".JOURNAL OF NUTRITION HEALTH & AGING 22.3(2018):311-320.|