Kaur Manpreet, Verma Beni R, Zhou Leon, Lak Hassan Mehmood, Kaur Simrat, Sammour Yasser M, Kapadia Samir R, Grimm Richard A, Griffin Brian P, Xu Bo
Robert and Suzanne Tomsich Department of Cardiovascular Medicine, Sydell and Arnold Miller Family Heart, Vascular and Thoracic Institute, Cleveland Clinic, Cleveland, OH, 44195.
Department of Internal Medicine, Cleveland Clinic, Cleveland, OH, 44195.
Am J Prev Cardiol. 2021 Dec 8;9:100301. doi: 10.1016/j.ajpc.2021.100301. eCollection 2022 Mar.
To conduct a comprehensive systematic review and meta-analysis to compare mortality and other clinical outcomes associated with chili pepper (CP) consumption versus no/rare consumption of CP.
A comprehensive search was performed using Ovid, Cochrane, Medline, EMBASE, and Scopus from inception till January 16, 2020. Observational studies and randomized controlled trials were included, while pediatric/animal studies, letters/case reports, reviews, abstracts, and book chapters were excluded. All-cause mortality was studied as the primary outcome. Cardiovascular mortality, cancer-related deaths and cerebrovascular accidents were studied as secondary outcomes.
From 4729 studies, four studies met the inclusion criteria. Random effects pooled analysis showed that all-cause mortality among CP consumers was lower, compared to rare/non-consumers, with a hazard ratio (HR) of 0.87 [95% CI: 0.85-0.90; <0.0001; =1%]. HR for cardiovascular mortality was 0.83 [95% CI: 0.74-0.95; = 0.005, =66%] and for cancer-related mortality as 0.92 [95% CI: 0.87-0.97; = 0.001; =0%]. However, the HR for CVA was 0.78 [95% CI: 0.56-1.09; = 0.26; =60%]. The mode and amount of CP consumption varied across the studies, and data were insufficient to design an optimal strategy guiding its intake.
Regular CP consumption was associated with significantly lower all-cause, cardiovascular, and cancer-related mortalities. However, based on current literature, it is difficult to derive a standardized approach to guide the optimal mode and amount of CP consumption. This warrants well-designed prospective studies to further investigate the potential health benefits of CP consumption.
进行一项全面的系统评价和荟萃分析，以比较食用辣椒（CP）与不食用/很少食用CP的死亡率及其他临床结局。
使用Ovid、Cochrane、Medline、EMBASE和Scopus进行全面检索，检索时间从数据库建立至2020年1月16日。纳入观察性研究和随机对照试验，排除儿科/动物研究、信函/病例报告、综述、摘要和书籍章节。将全因死亡率作为主要结局进行研究。将心血管死亡率、癌症相关死亡和脑血管意外作为次要结局进行研究。
从4729项研究中，有4项研究符合纳入标准。随机效应合并分析显示，与很少食用/不食用CP者相比，食用CP者的全因死亡率较低，风险比（HR）为0.87[95%置信区间（CI）：0.85 - 0.90；<0.0001；I² = 1%]。心血管死亡率的HR为0.83[95%CI：0.74 - 0.95；P = 0.005，I² = 66%]，癌症相关死亡率的HR为0.92[95%CI：0.87 - 0.97；P = 0.001；I² = 0%]。然而，脑血管意外的HR为0.78[95%CI：0.56 - 1.09；P = 0.26；I² = 60%]。各研究中CP的食用方式和食用量各不相同，且数据不足以设计出指导CP摄入量的最佳策略。
经常食用CP与全因、心血管和癌症相关死亡率显著降低相关。然而，根据目前的文献，很难得出一种标准化方法来指导CP的最佳食用方式和食用量。这需要设计良好的前瞻性研究来进一步调查食用CP的潜在健康益处。
