Association between spicy food consumption and lipid profiles in adults: a nationwide population-based study

et al. 2020

Preprint

Background: The relationship of spicy food intake with hyperuricemia remains unknow. The purpose of this study was to examine the association between spicy food intake and hyperuricemia, and whether this association was mediated by body mass index (BMI) in Chinese rural population.Methods: A total of 38, 027 adults, aged 18–79 years, were from the Henan Rural Cohort Study. Information on spicy food intake was obtained using a validated questionnaire survey. Multivariable logistic regression model was used to estimate the association between spicy food intake and hyperuricemia, multiple linear regression model was performed to estimate the relationships between spicy food intake, BMI and serum urate level. BMI was used as a mediator to estimate the mediation effect. Results: After adjusting for potential confounders, compared with no spicy food flavor, the odds ratio (OR) and 95% confidence interval (CI) of mild, middle, and heavy flavor for hyperuricemia was 1.09 (1.00-1.19), 1.10 (0.97-1.24), and 1.21 (1.10-1.46), respectively (Ptrend=0.017). Similarly, compared with no spicy food intake, the adjusted OR (95% CI) of 1 or 2days/week, 3-5 days/week, and 6 or 7 days/week were 1.15 (1.01-1.31), 1.14 (1.01-1.30) and 1.15 (1.05-1.26), respectively (Ptrend=0.007). Associations were substantially attenuated after additional control for BMI. Furthermore, mediation analysis showed that BMI play a full mediating role in the relationship between spicy food intake and hyperuricemia.Conclusion: Spicy food flavor and intake frequency is positively related with hyperuricemia in Chinese rural population. BMI may play a full mediating role in the relationship.

Section: Discussionsupporting

confidence: 87%

Mediation effect of body mass index on the association between spicy food intake and hyperuricemia in rural Chinese adults: the Henan Rural Cohort Study

Dong

et al. 2020

Preprint

“…Moreover, a recent cross-sectional study also showed that spicy food intake can increase the risk of overweight/obesity [ 35 ]. Secondly, some studies found the association between spicy food consumption and abnormal lipid metabolism in adults [ 36 ] and older people in China [ 37 ], respectively. Abnormal lipid metabolism can cause dyslipidemia, as an important risk factor for hyperuricemia was observed in series cross-sectional studies and longitudinal studies [ 21 , 32 , 34 ].…”

Section: Discussionmentioning

confidence: 99%

Mediation effect of body mass index on the association between spicy food intake and hyperuricemia in rural Chinese adults: the Henan rural cohort study

Dong

et al. 2020

BMC Public Health

Background The relationship of spicy food intake with hyperuricemia remains unknown. The objective of this study was to examine the association between spicy food intake and hyperuricemia, and whether this association was mediated by body mass index (BMI) in Chinese rural population. Methods 38, 027 adults aged 18–79 years were recruited from the Henan Rural Cohort Study. Information on spicy food intake was obtained using a validated questionnaire survey. Multivariable logistic regression model was used to estimate the association between spicy food intake and hyperuricemia, multiple linear regression model was performed to estimate the relationships between spicy food intake, BMI and serum urate level. BMI was used as a mediator to evaluate the mediation effect. Results After adjusting for potential confounders, compared with no spicy food flavor, the odds ratio (OR) and 95% confidence interval (CI) of mild, middle, and heavy flavor for hyperuricemia were 1.09 (1.00–1.19), 1.10 (0.97–1.24), and 1.21 (1.10–1.46), respectively (Ptrend = 0.017). Similarly, compared with those without intake in spicy food, the multivariable adjusted OR (95% CI) of 1-2 days/week, 3–5 days/week, and 6–7 days/week were 1.15 (1.01–1.31), 1.14 (1.01–1.30) and 1.15 (1.05–1.26), respectively (Ptrend = 0.007). However, when we further controlling for BMI, the associations were substantially attenuated. Furthermore, mediation analysis showed that BMI play a full mediating role in the relationship of spicy food intake with hyperuricemia. Conclusion Spicy food flavor and intake frequency are positively related with hyperuricemia in Chinese rural population. BMI may play a full mediating role in the relationship. Trial registration The Henan Rural Cohort Study registered at Chinese Clinical Trial Register (Registration number: ChiCTR-OOC-15006699). Date of registration: 2015-07-06.

“…Spices, which improve the flavour and taste of food, have long been widely consumed in Chinese cuisine 5. Several studies have indicated that the consumption of spicy food affects obesity-related human health outcomes, such as hypertension, irritable bowel syndrome, lipid disorders, cancers and even mortality 6–10. As the most practical and simplest index, waist circumference is used to measure the magnitude of fat accumulation in the abdomen.…”

Section: Introductionmentioning

confidence: 99%

Association of the frequency of spicy food intake and the risk of abdominal obesity in rural Chinese adults: a cross-sectional study

Xue

et al. 2019

BMJ Open

ObjectivesRecent data relating to the association between spicy food intake frequency and abdominal obesity are limited, especially in low-income areas. Therefore, the study explored the relationship between spicy food intake frequency and abdominal obesity, and assessed the role of energy intake as a mediator of these associations in a rural Chinese adult population.DesignCross-sectional study.SettingRural Chinese adult population.ParticipantsSubjects from Henan Rural Cohort Study (n=28 773).Primary outcome measuresThe effects of spicy food intake frequency on abdominal obesity were analysed by restricted cubic spline and logistic regression, and the mediation effect was analysed using the bootstrap method.ResultsThe adjusted percentages of abdominal obesity were 47.32%, 51.93%, 50.66% and 50.29% in the spicy food intake subgroups of never, 1–2 day/week, 3–5 day/week and 6–7 day/week, respectively. An inverse U-shaped association was found between spicy food intake frequency and abdominal obesity (p<0.01). Compared with subjects who never consumed spicy food, the adjusted ORs (95% CIs) in the 1–2 day/week, 3–5 day/week and 6–7 day/week subgroups were 1.186 (1.093, 1.287), 1.127 (1.038, 1.224) and 1.104 (1.044, 1.169), respectively. Furthermore, the increased odd of abdominal obesity related to more frequent spicy food intake was mediated by higher fat energy intake; the direct and indirect effects were 1.107 (1.053, 1.164) and 1.007 (1.003, 1.012), respectively.ConclusionsThe data indicated that spicy food intake increased the risk of abdominal obesity, and fat energy intake may be a mediator of this association in rural Chinese populations. Clarifying the mechanisms will facilitate the development of novel preventive and therapeutic approaches for abdominal obesity.Trial registration numberChiCTR-OOC-15006699