中国农村成年人群中辣味、辣味食物摄入频率与总体肥胖之间的关系：农村糖尿病研究

Relationship between spicy flavor, spicy food intake frequency, and general obesity in a rural adult Chinese population: The RuralDiab study.

作者信息

Yang K, Li Y, Mao Z, Liu X, Zhang H, Liu R, Xue Y, Tu R, Liu X, Zhang X, Li W, Wang C

机构信息

Department of Epidemiology and Biostatistics, College of Public Health, Zhengzhou University, Zhengzhou, Henan, PR China.

Department of Clinical Pharmacology, School of Pharmaceutical Science, Zhengzhou University, Zhengzhou, Henan, PR China.

出版信息

Nutr Metab Cardiovasc Dis. 2018 Mar;28(3):252-261. doi: 10.1016/j.numecd.2017.10.021. Epub 2017 Dec 27.

DOI:10.1016/j.numecd.2017.10.021

PMID:29289573

Abstract

BACKGROUND AND AIMS

The purpose of this study was to explore the association between spicy flavor, spicy food frequency, and general obesity in Chinese rural adults.

METHODS AND RESULTS

A total of 15,683 subjects (5907 males, 9776 females) aged 35-74 years from the RuralDiab Study were recruited for this cross-sectional study. Analysis of covariance was used to determine the differences of participant characteristics across body mass index (BMI) categories. Logistic regression yielded adjusted odds ratios (ORs) and 95% confidence intervals (CIs) for obesity associated with the level of spicy flavor and frequency of spicy food intake. A meta-analysis was conducted to validate the result of the cross-sectional study. The crude and standardized prevalence of obesity were 16.78% and 17.57%, respectively. Compared with No spicy flavor, the adjusted ORs (95% CIs) of Mild, Middle, and Heavy spicy flavor for obesity were 1.232 (1.117-1.359), 1.463 (1.290-1.659), and 1.591 (1.293-1.958), respectively (P < 0.001). Similarly, compared with no spicy food consumption, the adjusted ORs (95% CIs) of 1 or 2 days/week, 3-5 days/week, and 6 or 7 days/week were 1.097 (0.735-1.639), 1.294 (0.932-1.796), and 1.250 (1.025-1.525), respectively (P = 0.026). The point estimate and 95% CI of mean BMI difference between the spicy food consuming group and spicy food non-consuming group was 0.37 (95% CI: 0.30-0.44) in the meta-analysis.

CONCLUSION

The data indicated that spicy flavor and spicy food frequency were positively associated with general obesity in Chinese rural populations.

摘要

背景与目的

本研究旨在探讨辣味、食用辣味食物的频率与中国农村成年人总体肥胖之间的关联。

方法与结果

本横断面研究招募了来自农村糖尿病研究的15683名年龄在35 - 74岁之间的受试者（5907名男性，9776名女性）。采用协方差分析来确定不同体重指数（BMI）类别参与者特征的差异。逻辑回归得出与辣味水平和食用辣味食物频率相关的肥胖调整比值比（OR）和95%置信区间（CI）。进行荟萃分析以验证横断面研究的结果。肥胖的粗患病率和标准化患病率分别为16.78%和17.57%。与无辣味相比，轻度、中度和重度辣味的肥胖调整OR（95%CI）分别为1.232（1.117 - 1.359）、1.463（1.290 - 1.659）和1.591（1.293 - 1.958）（P < 0.001）。同样，与不食用辣味食物相比，每周1或2天、3 - 5天和6或7天的调整OR（95%CI）分别为1.097（0.735 - 1.639）、1.294（0.932 - 1.796）和1.250（1.025 - 1.525）（P = 0.026）。荟萃分析中，食用辣味食物组和不食用辣味食物组之间平均BMI差异的点估计值和95%CI为0.37（95%CI：0.30 - 0.44）。