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Spicy food consumption is associated with adiposity measures among half a million Chinese people: the China Kadoorie Biobank study
Sun, Dianjianyi1; Lv, Jun1; Chen, Wei1,2; Li, Shengxu1,2; Guo, Yu3; Bian, Zheng3; Yu, Canqing1; Zhou, Huiyan3; Tan, Yunlong3; Chen, Junshi4; Chen, Zhengming5,6; Li, Liming1,3; China Kadoorie Biobank Collaborati1
关键词Spicy Food Intake Body Mass Index Central Obesity
刊名BMC PUBLIC HEALTH
2014-12-17
DOI10.1186/1471-2458-14-1293
14
收录类别SCI
文章类型Article
WOS标题词Science & Technology
类目[WOS]Public, Environmental & Occupational Health
资助者Kadoorie Charitable Foundation in Hong Kong ; Wellcome Trust in the UK ; National Key Technologies Research and Development Program in the 12th Five-year Plan, Chinese Ministry of Science and Technology ; National Natural Science Foundation of China ; Kadoorie Charitable Foundation in Hong Kong ; Wellcome Trust in the UK ; National Key Technologies Research and Development Program in the 12th Five-year Plan, Chinese Ministry of Science and Technology ; National Natural Science Foundation of China
研究领域[WOS]Public, Environmental & Occupational Health
关键词[WOS]BODY-MASS INDEX ; TO-HEIGHT RATIO ; HIGH-FAT DIET ; WAIST CIRCUMFERENCE ; RISK-FACTORS ; OBESE MICE ; CAPSAICIN ; HUMANS ; ADULTS ; APPETITE
英文摘要

Background: Few animal experiments and volunteer-based intervention studies have showed a controversial effect of spicy foods on weight management; however, information is scant on the association between spicy food intake and obesity. This study aims to examine the impact of spicy food on quantitative adiposity measures in the Chinese population; a population with a low prevalence of general obesity, but a high prevalence of central obesity.

Methods: A total of 434,556 adults (255,094 females), aged 30-79 years, were included from the China Kadoorie Biobank (CKB) study. Information on spicy food intake was obtained using a questionnaire survey. Body mass index (BMI), percentage body fat (BF%), waist circumference (WC), and WC/height ratio (WHtR) were analyzed as continuous variables.

Results: The prevalence of daily spicy food eating was 30.4% in males and 30.0% in females, with dramatically geographic diversity (ranging from 99.4% in Hunan to 2.7% in Zhejiang). The covariates-adjusted BMI, BF%, WC, and WHtR significantly increased with increasing frequency, strength, and duration of spicy food eating regardless of gender (p < 0.001). Among regular spicy food consumers, strength of spicy food eating showed significant and positive association with all adiposity measures in both genders (except for BF% in males). Compared with non-consumers, daily spicy food eating was significantly associated with an increase of 0.44 and 0.51 of BMI (kg/m(2)), 0.79 and 1.01 of BF%, 1.4 and 1.0 of WC (cm), and 0.008 and 0.006 of WHtR in males and females, respectively. In stratified analyses of 18 consecutive BMI subgroups, a significantly increasing trend in the effect of daily spicy food eating on WC and WHtR with increasing BMI was noted in males; whereas a decreasing trend was seen in females.

Conclusions: The data indicate that spicy food intake is a risk factor for obesity in Chinese adult population, especially for central obesity in males. Further studies are needed to elucidate the mechanisms underlying this association.

语种英语
所属项目编号088158/Z/09/Z ; 2011BAI09B01 ; 81390541
资助者Kadoorie Charitable Foundation in Hong Kong ; Wellcome Trust in the UK ; National Key Technologies Research and Development Program in the 12th Five-year Plan, Chinese Ministry of Science and Technology ; National Natural Science Foundation of China ; Kadoorie Charitable Foundation in Hong Kong ; Wellcome Trust in the UK ; National Key Technologies Research and Development Program in the 12th Five-year Plan, Chinese Ministry of Science and Technology ; National Natural Science Foundation of China
WOS记录号WOS:000347987600001
引用统计
被引频次:6[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符http://ir.bjmu.edu.cn/handle/400002259/50889
专题北京大学公共卫生学院
作者单位1.China Natl Ctr Food Safety Risk Assessment, Beijing, Peoples R China
2.Peking Univ, Hlth Sci Ctr, Sch Publ Hlth, Dept Epidemiol & Biostat, Beijing 100191, Peoples R China
3.Tulane Univ, Sch Publ Hlth & Trop Med, Dept Epidemiol, New Orleans, LA 70118 USA
4.Chinese Acad Med Sci, Beijing 100730, Peoples R China
5.Univ Oxford, Nuffield Dept Populat Hlth, Clin Trial Serv Unit, Oxford OX3 7LF, England
6.Univ Oxford, Nuffield Dept Populat Hlth, Epidemiol Studies Unit CTSU, Oxford OX3 7LF, England
推荐引用方式
GB/T 7714
Sun, Dianjianyi,Lv, Jun,Chen, Wei,et al. Spicy food consumption is associated with adiposity measures among half a million Chinese people: the China Kadoorie Biobank study[J]. BMC PUBLIC HEALTH,2014,14.
APA Sun, Dianjianyi.,Lv, Jun.,Chen, Wei.,Li, Shengxu.,Guo, Yu.,...&China Kadoorie Biobank Collaborati.(2014).Spicy food consumption is associated with adiposity measures among half a million Chinese people: the China Kadoorie Biobank study.BMC PUBLIC HEALTH,14.
MLA Sun, Dianjianyi,et al."Spicy food consumption is associated with adiposity measures among half a million Chinese people: the China Kadoorie Biobank study".BMC PUBLIC HEALTH 14(2014).
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