You Dongfang, Sun Dianjianyi, Zhao Ziyu, Song Mingyu, Pan Lulu, Wu Yaqian, Tang Yingdan, Lu Mengyi, Shao Fang, Shen Sipeng, Bai Jianling, Yi Honggang, Zhang Ruyang, Wei Yongyue, Ma Hongxia, Xu Hongyang, Yu Canqing, Lv Jun, Pei Pei, Yang Ling, Chen Yiping, Chen Zhengming, Shen Hongbing, Chen Feng, Zhao Yang, Li Liming
Department of Biostatistics, School of Public Health, Nanjing Medical University, Nanjing, Jiangsu 211166, China.
Department of Epidemiology and Biostatistics, School of Public Health, Peking University Health Science Center, Beijing 100191, China.
Chin Med J (Engl). 2024 Jul 19. doi: 10.1097/CM9.0000000000003177.
Spicy food consumption has been reported to be inversely associated with mortality from multiple diseases. However, the effect of spicy food intake on the incidence of vascular diseases in the Chinese population remains unclear. This study was conducted to explore this association.
This study was performed using the large-scale China Kadoorie Biobank (CKB) prospective cohort of 486,335 participants. The primary outcomes were vascular disease, ischemic heart disease (IHD), major coronary events (MCEs), cerebrovascular disease, stroke, and non-stroke cerebrovascular disease. A Cox proportional hazards regression model was used to assess the association between spicy food consumption and incident vascular diseases. Subgroup analysis was also performed to evaluate the heterogeneity of the association between spicy food consumption and the risk of vascular disease stratified by several basic characteristics. In addition, the joint effects of spicy food consumption and the healthy lifestyle score on the risk of vascular disease were also evaluated, and sensitivity analyses were performed to assess the reliability of the association results.
During a median follow-up time of 12.1 years, a total of 136,125 patients with vascular disease, 46,689 patients with IHD, 10,097 patients with MCEs, 80,114 patients with cerebrovascular disease, 56,726 patients with stroke, and 40,098 patients with non-stroke cerebrovascular disease were identified. Participants who consumed spicy food 1-2 days/week (hazard ratio [HR] = 0.95, 95% confidence interval [95% CI] = [0.93, 0.97], P <0.001), 3-5 days/week (HR = 0.96, 95% CI = [0.94, 0.99], P = 0.003), and 6-7 days/week (HR = 0.97, 95% CI = [0.95, 0.99], P = 0.002) had a significantly lower risk of vascular disease than those who consumed spicy food less than once a week (Ptrend <0.001), especially in those who were younger and living in rural areas. Notably, the disease-based subgroup analysis indicated that the inverse associations remained in IHD (Ptrend = 0.011) and MCEs (Ptrend = 0.002) risk. Intriguingly, there was an interaction effect between spicy food consumption and the healthy lifestyle score on the risk of IHD (Pinteraction = 0.037).
Our findings support an inverse association between spicy food consumption and vascular disease in the Chinese population, which may provide additional dietary guidance for the prevention of vascular diseases.
据报道，食用辛辣食物与多种疾病的死亡率呈负相关。然而，辛辣食物摄入量对中国人群血管疾病发病率的影响仍不清楚。本研究旨在探讨这种关联。
本研究使用了包含486,335名参与者的大规模中国嘉道理生物样本库（CKB）前瞻性队列。主要结局为血管疾病、缺血性心脏病（IHD）、主要冠状动脉事件（MCE）、脑血管疾病、中风和非中风性脑血管疾病。采用Cox比例风险回归模型评估食用辛辣食物与新发血管疾病之间的关联。还进行了亚组分析，以评估按几个基本特征分层的食用辛辣食物与血管疾病风险之间关联的异质性。此外，还评估了食用辛辣食物与健康生活方式评分对血管疾病风险的联合作用，并进行了敏感性分析以评估关联结果的可靠性。
在中位随访时间12.1年期间，共确定了136,125例血管疾病患者、46,689例IHD患者、10,097例MCE患者、80,114例脑血管疾病患者、56,726例中风患者和40,098例非中风性脑血管疾病患者。每周食用辛辣食物1 - 2天的参与者（风险比[HR]=0.95，95%置信区间[95%CI]=[0.93, 0.97]，P<0.001）、每周食用3 - 5天的参与者（HR = 0.96，95%CI = [0.94, 0.99]，P = 0.003）和每周食用6 - 7天的参与者（HR = 0.97，95%CI = [0.95, 0.99]，P = 0.002）患血管疾病的风险显著低于每周食用辛辣食物少于一次的参与者（P趋势<0.001），尤其是在年轻和农村地区的参与者中。值得注意的是，基于疾病的亚组分析表明，IHD（P趋势=0.011）和MCE（P趋势=0.002）风险的负相关仍然存在。有趣的是，食用辛辣食物与健康生活方式评分在IHD风险上存在交互作用（P交互作用=0.037）。
我们的研究结果支持中国人群中食用辛辣食物与血管疾病之间存在负相关，这可能为预防血管疾病提供额外的饮食指导。
