Department of Epidemiology and Biostatistics, School of Public Health, Peking University Health Science Center, Beijing, China.
Medical Research Council Population Health Research Unit at the University of Oxford, Oxford, UK.
Int J Food Sci Nutr. 2021 Jun;72(4):569-576. doi: 10.1080/09637486.2020.1849038. Epub 2020 Nov 18.
This study aimed to describe the characteristics and lifestyle differences of spicy food consumption in 0.5 million adults. Participants were recruited from 2004 to 2008 in the baseline research of the CKB study. Higher frequency and stronger pungency degree in spicy food positively correlated with preference for salty taste, eating snacks/deep-fried foods, tea/alcohol drinking and tobacco smoking. Among weekly tea/alcohol drinkers and current regular smokers, participants with a higher frequency of spicy food consumption or preference for stronger pungency degree were more likely to prefer strong tea, drink alcohol exceed the healthy amount, drink alcohol in the morning every day, smoke ≥ 40 cigarettes per day, consume a larger amount of tea leaves, alcohol and cigarettes each day, and start habitual tea/alcohol drinking or smoking at an earlier age. Differences existed in lifestyle factors related to major chronic diseases according to spicy food consumption frequency and pungency degree among the Chinese population.
本研究旨在描述 0.5 百万成年人中辣味食物消费的特点和生活方式差异。参与者于 2004 年至 2008 年在 CKB 研究的基线研究中招募。较高的频率和较强的辛辣度与对咸口味、吃零食/油炸食品、喝茶/饮酒和吸烟的偏好呈正相关。在每周喝茶/饮酒者和当前定期吸烟者中，较高频率食用辛辣食物或偏好较强辛辣度的参与者更有可能喜欢浓茶，饮酒超过健康量，每天早上每天饮酒，每天吸烟≥40 支，每天消耗更多的茶叶、酒精和香烟，并更早开始习惯性喝茶/饮酒或吸烟。根据中国人群中辣味食物消费频率和辛辣度的不同，与主要慢性疾病相关的生活方式因素存在差异。
