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Spicy Foods and Mortality
Population-based study examines links
The consumption of spicy foods was inversely associated with total and certain cause specific mortality, independent of other risk factors of death, including cancer, heart disease and stroke, according to a population-based cohort study of 199,293 men and 288,082 women aged 30 to 79 years in China. Specifically:
• Spicy food consumption showed highly consistent inverse associations with total mortality among both men and women.
• Compared with those who ate spicy foods less than once per week, adjusted hazard ratios for death were 0.90, 0.86, and 0.86 for those who ate spicy food 1 or 2, 3 to 5, and 6 or7 days per week.
• A 14% relative risk reduction in total mortality was shown among those who consumed spicy foods 6 or 7 days per week.
Citation: Lv J, Qi L, Yu C, et al. Consumption of spicy foods and total and cause specific mortality: population based cohort study. BMJ 2015;351:h3942. doi: 10.1136/bmj.h3942.
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