Association between spicy food and hypertension as well as specific types of blood pressure among Han Chinese aged 30–79 years in Sichuan Basin: a population-based cross-sectional study

Author:

Chen Liling1,Ding Rui2,Luo Qinwen2,Ding Xianbin1,Yang Xianxian1,Liu Xiang3,Li Zhifeng1,Xu Jingru1,Tang Xiaojun2,Meng Jiantong4,Gao Xufang4,Tang Wenge1,Wu Jing5

Affiliation:

1. Institute of Chronic Non-Communicable Disease Control and Prevention, Chongqing Center for Disease Control and Prevention

2. Chongqing Medical University

3. Sichuan University

4. Chengdu Center for Disease Control and Prevention

5. National Center for Chronic and Noncommunicable Disease Control and Prevention, Chinese Center for Disease Control and Prevention

Abstract

AbstractBackground:Spicy food has cardiovascular-protective effects, but its effect on hypertension is uncertain. This study aimed to explore the association between spicy food and hypertension as well as specific types of blood pressure in Sichuan Basin, China.Methods:A cross-sectional analysis was conducted using the Sichuan Basin baseline dataset from the China Multi-Ethnic Cohort (CMEC) study, including data from electronic questionnaires, medical examinations, and clinical laboratory tests. A total of 43,657 residents aged 30–79 years were included in the final analysis. Multiple logistic regression was performed to explore the effect of spicy food on hypertension and multiple linear regression was applied to estimate the effect of spicy food on systolic and diastolic blood pressure (SBP/DBP).Results:For hypertension, negative associations were found only in females: compared to those who do not eat spicy food, the odds ratios of consuming spicy food 6-7 days/week, consuming spicy food with strong strength, and years of eating spicy food-to-age ratio were 0.886 (0.799, 0.982), 0.757 (0.587, 0.977), 0.632 (0.505, 0.792), respectively. For SBP, negative effects of consuming spicy food were found in both genders: among males, the β coefficients of 1-2 days/week, weak strength, and years of eating spicy food-to-age ratio were 0.931 (-1.832, -0.030), -0.639 (-1.247, -0.032), and -2.952 (-4.413, -1.492), respectively; among females, the β coefficients of 3-5 days/week, 6-7 days/week, weak strength, moderate strength, and years of eating spicy food-to-age ratio were -1.251 (-2.115, -0.388), -1.215 (-1.897, -0.534), -0.788 (-1.313, -0.263), -1.807 (-2.542, -1.072), and -5.853 (-7.195, -4.512), respectively. Conversely, higher years of eating spicy food-to-age ratio was found to be related to a higher DBP with β coefficients of 1.300 (0.338, 2.263).Conclusion:Spicy food consumption is inversely related to hypertension among 30–79 years in Sichuan Basin, especially in females. The protective effect of spicy food appears to be on SBP.

Publisher

Research Square Platform LLC

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