Pungent Research Articles

Epidemiological surveys, antibiotic resistance, and related risk factors of Helicobacter pylori in Quanzhou, China: a cross-sectional study

This study aims to investigate the prevalence and association between characteristics, dietary habits, and other factors associated to Helicobacter pylori (H. pylori) infection, as well as the resistance of H. pylori to antibiotics and risk factors in Quanzhou. A minimally invasive string test combined with qPCR was used to investigate the relationship between H. pylori infection and several factors that were evaluated using a survey. Logistic analyses were performed to estimate the risk factors for the prevalence and antibiotic resistance of H. pylori. The H. pylori prevalence amounted to 52.60%, the clarithromycin and levofloxacin resistance rate of H. pylori were 48.92% and 44.59%, respectively. Logistic analyses showed that takeaway food emerged as a protective factor for H. pylori infection, while the consumption of soy products reduced the risk of clarithromycin resistance. Furthermore, high sugar, spicy food, frequent tea drinking, and hyperlipidemia increased the risk of H. pylori infection. Finally, the frequency of oral hygiene had an impact on levofloxacin resistance. The prevalence and resistance rate of H. pylori was found to be high in Quanzhou. Our results also showed that diet, hygiene, and disease prevention awareness play an importance role in H. pylori prevention and treatment.

Role of Nitya Virechan and Shaman Aushadhi in Dadru Kushtha w.r.t. Tinia Corporis - A Case Study

Ayurveda have been classified all the skin diseases under the broad heading of ‘Kushta’ which were sub classified into Mahakushta and Kshudrakushta. Hetu (Causative factors) of Dadru Kushta involves Vishamashana (Incompatible food), Vegavidharana (suppression of natural urges), Diwaswapa (daytime sleeping), intake of Atilavana, Atitikshnaahar (excessive salty or spicy food), intake of contaminated food, drinking cold water just after physical work or Atapsevana (exposure to sunlight). Lakshanas of Dadru include Kandu (Itching), Utsanna (elevated circular lesions), Mandala (Circular Patches), Raaga (Erythema), and Pidakas (Papule). The Samprapti of Dadru mainly involves vitiation of Pitta-kapha Doshas and Dushti of rasa and Raktavaha Strotas. A 56 year old male patient, came to OPD with the complaints of reddish circular patch on chest and back with sever itching and burning sensation since last 3 months. After examination patient was diagnosed as case of Dadru Kushth and was treated with Ayurvedic management protocol i.e., Abyantar Snehan with Nitya Virechan, Shaman Aushdhi and Bahirparimarjan Chikitsa for 1 month and was taken follow up after 14days. Dietary restriction was advised to avoid spicy and junk food along with personal hygiene to be maintained. After complete treatment of 1 month patient was assessed with parameter like raga (redness), Kandu (itching), Daha (burning sensation), and Utsana Mandal on a grade from 0 to 3 and there was significant improvement was noted. From this case study it can be concluded that use of Nitya Virechan with Snehapan with Panchatikta Ghruta and Shaman Aushdhi along with Bahya Chikitsa can treat Dadru Kushta.

Spicy food intake and overweight/obesity in rural Southwest China: findings from a cross-sectional study

BackgroundSpicy food is an essential part of the culinary culture in rural southwest China, while little is known about the association between spicy food intake and overweight/obesity. This study was undertaken to explore the association between spicy food intake and overweight/obesity by a cross-sectional study.MethodWe enrolled 2,995 individuals aged 30–79 years living in Rongchang, Chongqing municipality, southwest China from The China Multi-Ethnic Cohort Study, which was deemed to be the largest cohort study in southwest China. A multivariable-adjusted logistic regression model was applied to estimate the association between spicy food intake and overweight/obesity. Additionally, subgroup and sensitivity analyses were performed to verify the stability of the results.ResultsA total of 81.67% of participants had the habit of consuming spicy food. The overall prevalence of overweight/obesity was 57.53%. Spicy food intake (OR = 2.913, 95%CI: 1.319–6.434) and frequency of spicy food intake (OR = 1.300, 95%CI: 1.164–1.452) were positively associated with overweight/obesity. Compared with the participants who never consumed spicy food, after adjusting for confounding factors, the adjusted ORs (95% CIs) in frequency of spicy food intake in 1–2 days/week, 3–5 days/week, 6–7 days/week subgroups were 3.985 (1.855–8.560), 4.381 (2.011–9.543), 6.515 (3.101–13.686), respectively. Subgroup analyses stratified by gender and age group, as well as sensitivity analyses, have consistently revealed a similar association between spicy food intake/the frequency of spicy food intake and overweight/obesity.ConclusionThis study could provide additional evidence for overweight and the obesity epidemic among rural adults in southwest China. Reducing spicy food intake might benefit from weight management.

Unusual ascites following ingestion of spicy food in a young woman.

Eosinophilic enteritis, one type of eosinophilic disorders, is a rare disease characterised by infiltration of the small bowel with numerous mucosal eosinophils or/and eosinophilic ascites pathologically. The prevalence of eosinophilic enteritis is fewer than ten in100,000 people, frequently occurred in female1. The pathogenesis of the disease is poorly known, but allergic diseases, autoimmune connective reaction and intestinal dysbiosis have been implicated.

Nutritional Habits in Crohn’s Disease Onset and Management

Crohn’s disease (CD)’s activation factors are still unclear. However, they are reported to involve an interaction between genetic susceptibility and unhealthy lifestyle factors like smoking, alcohol consumption, low physical activity, low BMI (<18.5 kg/m2), and probably unbalanced nutritional habits. Therefore, the aim of the present narrative review is to demonstrate the possible effects of different nutritional habits, before the occurrence of the disease, as crucial factors for the inception of CD activation. The structure of the present narrative review was conducted following the instructions of the “Narrative Review Academy of Nutrition and Dietetics Checklist”. It is well established that the consumption of specific foods and drinks, such as spicy and fatty foods, raw vegetables and fruits, dairy products, carbonated beverages, and coffee or tea, can provoke the exacerbation of CD symptoms. On the other hand, Mediterranean-oriented diets seem to provide an inverse association with the incidence of CD. Moreover, patients seem to have the knowledge to select foods that contribute to the remission of their symptoms. However, it is not clearly reported whether the inception of CD activation is due to lifelong unbalanced nutritional habits and their subsequent effect on gut microbiota secretion, which seems to be the gold standard for CD’s investigation. Therefore, more future studies should record, examine, and compare the nutritional habits between patients with CD (immediately after the disease’s diagnosis) and healthy populations in a lifelong manner, in order to reveal the possible influence of foods on CD inception.

Health Implications of Capsaicin: Weighing the Benefits and Risks of Spicy Foods - a review of the literature

Health Implications of Capsaicin: Weighing the Benefits and Risks of Spicy Foods - a review of the literature

Purported Bladder Irritant Intake in Women With Urgency Urinary Incontinence.

Patients with urgency urinary incontinence are often recommended to avoid bladder irritants, but there is a lack of evidence for this. The aim of the study was to compare consumption of purported bladder irritants between women with and without urgency urinary incontinence. We performed a case-control study of nonpregnant females aged ≥20 years using the National Health and Nutrition Examination Survey, 2007-2020. Cases were defined as participants with moderate, severe, or very severe urgency urinary incontinence without stress urinary incontinence, measured with the Sandvik Incontinence Severity Index. Controls were defined as those without urgency urinary incontinence. The exposures of interest were 6 bladder irritants listed by the National Institute of Diabetes and Digestive and Kidney Diseases: (1) alcohol; (2) spicy foods; (3) chocolate; (4) artificial sweeteners; (5) caffeinated, carbonated, and citrus beverages; and (6) high-acid foods. Weighted multivariable logistic regression analysis was used to determine independent associations between each irritant and urgency urinary incontinence. Overall, this study included 651 cases with urgency urinary incontinence (6.8%) and 8,890 controls (93.2%). More cases reported consuming caffeinated, carbonated, and citrus beverages (53.8% vs 47.1%, P = 0.01) and high-acid foods (50.3% vs 44.3%, P = 0.02). In multivariable analysis, the odds of urgency urinary incontinence were increased significantly with intake of caffeinated, carbonated, and citrus beverages (odds ratio 1.37, 95% confidence interval 1.09-1.73) and high-acid foods (odds ratio 1.29, 95% confidence interval 1.03-1.62). In this case-control study of community-dwelling adult females, urgency urinary incontinence was associated with consumption of caffeinated, carbonated, and citrus beverages and high-acid foods. Adequately powered prospective trials are needed to further investigate the effects of these foods and beverages on urgency urinary incontinence to guide clinical practice.

A Review on the Role of Spicy Food Consumption in Reducing Mortality

This review aims to provide a comprehensive analysis of the relationship between chili consumption and disease risk, as well as mortality, while exploring the underlying mechanisms involved. Methods: To gather relevant literature, we conducted a systematic search using keywords such as "capsaicin" and "spicy food consumption and mortality" in the CNKI and Wanfang databases, which primarily focus on Chinese-language publications. In addition to the direct search, we also identified key studies through references cited in the selected articles. Further materials were discovered by reviewing related content, contributing to the synthesis of this review. Results: A total of 28 studies were included in this review, consisting of 3 Chinese articles and 25 English-language studies. Among the English-language studies, 10 were conducted in China. The studies included both cohort and case-control designs, and they examined various aspects of chili consumption, from its impact on metabolic health to its role in reducing the incidence of diseases. Conclusion: The consumption of spicy foods, particularly those containing capsaicin, has been found to be associated with a reduced risk of developing a range of diseases, including malignant tumors, cardiovascular diseases, and parasitic infections. Additionally, spicy food consumption appears to be linked to a lower overall mortality risk, making it a potentially beneficial dietary habit in promoting health and longevity.

Spicy food induced transient ischemic attack: A diagnostic conundrum in a child with moyamoya vasculopathy.

Spicy food induced transient ischemic attack: A diagnostic conundrum in a child with moyamoya vasculopathy.

Skyrocketing Turnover of Spicy Food: The Effects of Spicy Flavor Image on Increased Revenue

This research explores how spicy flavors impact sales in the culinary industry. This research uses a descriptive quantitative approach to examine consumer preferences for spicy food in Bandung City. Data was collected through questionnaires given to 180 people to rate their preference for spicy food using a Likert scale. The results of this study show that the level of spiciness significantly influences the increase in sales in the culinary industry. Consumers in the current generation, especially Gen Z, tend to prefer spicy food, impacting their decision to purchase products and their loyalty. Psychological and cultural factors also affect heat preferences, suggesting that varying heat intensity may be a viable strategy for capturing consumer attention. The findings suggest that companies with a spicy flavor image can improve their competitiveness and increase sales by developing products and marketing strategies that match current consumer preferences.

Oral Lichen Planus Associated With Autoimmune Hepatitis: A Rare Finding

ABSTRACTBackgroundOral lichen planus (OLP) is a chronic immune‐mediated inflammatory condition affecting the oral mucosa. Autoimmune hepatitis (AIH) is a noncontagious rare chronic inflammatory disease of the liver characterised by interface hepatitis, circulating autoantibodies and increased serum IgG in the absence of other liver diseases. Only two cases of OLP in the background of AIH had been reported.Case PresentationA 24‐year‐old female presented to oral medicine clinic with an intraoral white lesion associated with pain while taking spicy and hot food. The pain was described as pricking‐like pain and limited to the tongue and bilateral buccal mucosa. She was diagnosed with AIH when she was 2 years old and is on Azathioprine 150 mg and oral prednisolone 5 mg once daily. She has no known allergy and risk habits. The social and dental history was noncontributory. Intraoral examination revealed poor oral hygiene, multiple unscrapable, nontender and nonfirm white lesions in the oral cavity. On biopsy, these lesions were confirmed as OLP.ConclusionWe present a rare case of OLP in a known case of AIH, and this is the third to be reported in the literature. Future investigation might warrant a new insight on the correlations between AIH and OLP as there are increasing reports on OLP and autoimmune diseases.

Prevalence Of Fissured Tongue Among Iraqi Patients Attending Dental Clinics at The College of Dentistry University of Baghdad

Background: Owing to the fact that fissured tongue etiopathogenesis is still unknown and the presence of a wide variety of predisposing factors that may contribute to its development most importantly its possible association with systemic diseases, thorough research is required to get more information about this condition. Aim of the study: The aim of the study was to ascertain the prevalence, different patterns, and predisposing factors for the development of fissured tongue in the sample of the Iraqi population. Patient and Method: The study was carried out by collecting data from Iraqi patients who were receiving routine dental care and examinations at the Hospital of the College of Dentistry at Bagdad University. Patients’ data were collected and organized in a self-arranged case sheet. The tongues of the patients were examined to record the position and pattern of the fissures on the tongue. Result: Based on the case sheets of the 125 patients involved in the research, 81 had a fissured tongue with age groups between 50 and 59 having the highest prevalence (88%). The single and superficial pattern (52%) and the dorsal surface of the tongue (82.7%) accounted for the highest prevalence of cases recorded. In terms of the predisposing factors, eating acidic and spicy food was the most prevalent reason (43.2%). Conclusion: The results of the study indicate that the fissured tongue is common in the community. All age groups should receive comprehensive oral health treatment. This includes managing underlying systemic disorders by addressing modifiable risk factors and encouraging excellent oral hygiene practices, as well as taking preventative steps and scheduling routine dental examinations.

An incident of lichen planus correlated to a certain brand of amlodipine: a case report

As the etiology of oral lichen planus (OLP) remains unclear most literature suggests that genetic, hepatitis c, systemic diseases, hypersensitivity to dental material and drug reactions can be contributing factors of OLP. However, as malignant transformation is a possible sequence of OLP, more efforts towards studying the etiology and OLP-inducing health conditions, materials, and drugs should be taken. We report a case of OLP induced by commonly prescribed antihypertensive, amlodipine specifically the commercial drug Amlocard to further discuss its association with OLP and how the active ingredient (amlodipine) might not be the actual cause of such reaction. In our case, a 60-year-old Saudi non-smoker housewife presented at the Dental University Hospital of King Saud University in Riyadh with multiple oral lesions on her tongue and bilaterally on the buccal mucosa for two-month duration. She also complained of pain and burning sensation over the areas of oral lesions while eating, especially when eating hot or spicy food. Otherwise, there were no associated numbness or loss of taste. The patient reported the following non-oral symptoms: itching of pubic area, skin-lesion on her back and chest, vaginal and anal lesions. Manifestation of OLP started 3.5 months after replacing her antihypertensive medication 5 mg Amlor (amlodipine) once per day to 5 mg Amlocard (amlodipine) twice per day. Diagnosis was confirmed after histopathological report of the incisional biopsy of the oral lesions to be indeed OLP. Satisfactory results were obtained after changing the medication back to Amlor with the same original dose and prescribing prednisolone oral solution 15 ml/5 mg for two weeks, Clobetasol propionate ointment 25 mg and nystatin suspension 100000 units to elevate oral symptoms. Amlodipine-associated lichen planus is an inflammatory reaction with different systematical manifestation, early recognition of signs and symptoms and frequent follow up is standard of treatment to recognize any unwanted malignant progression of the lesion.

Study of Dietary Risk Factors Involved in the Occurrence of Gastroesophageal Reflux Among Students in Ivory Coast

In 2016, the work of Amoikon <i>et al</i> showed a high prevalence of gastroesophageal reflux and inappropriate eating habits in student populations in Ivory Coast. With the aim of continuing this work through the search for explanatory dietary factors, a dietary study was carried out. It took place from October 15, 2016 to February 17, 2017, in a population of 1228 students, with an average age of 22.5 years, dominated by the male sex. This is a prospective cross-sectional study, with a descriptive and analytical aim, with the main objective of studying the relationship between eating habits and the occurrence of gastroesophageal reflux among students in Ivory Coast. The evaluation of pathologies frequently encountered in the population revealed a prevalence of 29.3% of gastroesophageal reflux. The analysis of the relationship between eating behaviors and the occurrence of the pathology revealed the involvement the high consumption of carbonated drinks, spicy foods, non-alcoholic exciting products, and flavor enhancer products. In view of these results we can conclude that unrationalized eating habits can lead to health problems. This study proves that certain inadequate dietary behaviors are responsible for gastroesophageal reflux in students’ population and could have repercussions on the success rate in our universities. In order to avoid this situation, it would be important to organize awareness campaigns for behavior change with a view to improve their state of health.

Christmas article: Can chili improve the performance of Santa Claus and goblins? A randomized study

Many children expect a visit from Santa Claus, preferably on Christmas Eve and the teasing goblins are active teasing throughout the month of December. Therefore, Santa Claus and goblins must be in good shape for the activities of December. Rice pudding, Christmas pancakes, and other goodies are consumed in large quantities to help both the size of Santa Claus as well as the activity level of the Christmas teasing. Chili peppers and spicy foods contain the compound capsaicin, responsible for their heat and spiciness. Some research suggests that capsaicin may have potential benefits for physical function, although the evidence is not conclusive, and more studies are needed to fully understand its effects. Thus, the purpose of this study was to investigate the acute effect of chili supplementation on strength performance. The study used a randomized, double-blind design. The subjects completed three plank tests measuring the maximum time before and after having pancakes including capsaicin or placebo. Pancake recipe for four persons was 500 g all-purpose flour, 10 dl milk, six eggs, half a teaspoon salt, 50 g melted butter, one teaspoon vanilla, one teaspoon cinnamon, one teaspoon ginger. For the intervention group one teaspoon chili was added. Vanilla, cinnamon and ginger blinded the taste of chili and the adding red tint blinded the visual of chili. When eating the pancakes, sugar and strawberry or blackcurrant jam were added. In august 2023, four Santa Claus-sized Santas and four smaller teasing goblins met the inclusion criteria. There was an overall effect of chili Christmas pancakes compared to control in improving plank time from 111.7 (± 14.6) sec. to 156.3 (± 26.17) sec. (p = 0.043, paired t-test), compared to the change in the control group from 88.8 (± 14.7) sec. to 97.3 (± 19.7) sec. (p = 0.34, paired t-test). In the pooled sample of all eight participants there was evidence that the Christmas pancake meal by itself influenced a change in plank time from 100.2 (± 10.4) sec. to 126.8 (± 17.2) sec. (p = 0.025, paired t-test). However, all the goblins improved in plank time from 133.6 (± 12.5) sec. to 181.22 (± 22.7) sec. (p = 0.035, paired t-test), the Santas did not. In this study, we found that adding chili to Christmas pancakes can improve plank test performance. However, the effect was not detectable for Santas. It was probably the best outcome of the test, that the goblins had a good impact eating chili Christmas pancakes. We therefore recommend that Santa Clauses and teasing goblins use chili in the Christmas pancakes to have the strength to solve the big Christmas tasks in December. It could also be a recommendation based on the literature to use chili in cooking in December, both to keep warm in the cold month of December and perhaps to avoid unnecessary excess weight. None. None.

Correlation Study on the Autonomic Nervous System Balance Using HRV According to Preference for Spicy Taste

Objectives: People generally seek out spicy taste when stressed. Eating spicy food activates the autonomic nervous system, causing the body to sweat and the heart to beat faster. The objective of the study is to investigate the correlation with the autonomic nervous system balance according to the preference for spicy taste using HRV.Method: This study measured the changes in heart rate using SA-3000P in patients who visited the local clinic between January and May 2023. To minimize any fluctuations in the autonomic nervous system before measurement due to external factors, subjects were asked to sit in a chair or lie down to rest for approximately 10 minutes before the test and any jewelry were asked to be removed. The test involved attaching ECG electrodes on both wrists and left ankle to measure the autonomic nervous system indicators by measuring, detecting and recording data for 5 minutes. For HRV measurements, SDNN (standard deviation of all normal R-R intervals) was obtained using time domain analysis, and TP (total power), VLF (very low frequency, 0.003∼0.04 Hz), LF (low frequency, 0.04∼0.15 Hz), HF (high frequency, 0.15∼0.4 Hz), and LF/HF ratio were calculated using frequency domain analysis. Additionally, using the measurements, indicators such as RMSSD (root mean square of the successive difference), autonomic nerve activation, and fatigue were produced.Results: The group that preferred spicy taste showed significantly lower TP, LF, HF, RMSSD, and autonomic nerve activation compared to the control group; VLF was lower but there was no statistically significant difference. Fatigue was higher in the group that preferred spicy taste compared to the control group with statistical significance; LF/HF Ratio was higher but with no statistically significant difference.Conclusion: The preference for spicy taste may cause autonomic nervous system abnormality; thus, it may be advisable to avoid the intake of spicy foods.

The curvilinear relationship between perceived stress and spicy food craving in Young females: A non-linear mediation effect of positive emotional experience of spicy food consumption

The curvilinear relationship between perceived stress and spicy food craving in Young females: A non-linear mediation effect of positive emotional experience of spicy food consumption

Prevalence and Risk Factors of Helicobacter pylori Infection in Elderly Patients With Upper Gastrointestinal Symptoms in Vietnam.

Helicobacter pylori infection is a major cause of peptic ulcer disease and gastric cancer. Limited data exist on H. pylori prevalence and risk factors of infection among elderly individuals in Vietnam. This study aimed to determine the prevalence and associated risk factors of H. pylori infection in elderly Vietnamese patients with upper gastrointestinal symptoms. A cross-sectional study was conducted on patients aged ≥ 60 years with upper gastrointestinal symptoms who underwent endoscopy. The exclusion criteria included recent antibiotic or proton pump inhibitor use, prior H. pylori eradication, or upper gastrointestinal surgery. Data on demographics, hygiene, diet, and history were collected through structured questionnaires. H. pylori was diagnosed by a rapid urease test. Logistic regression was used to analyze risk factors. Of 406 participants (mean age 65.4 ± 4.5 years, male-to-female ratio 1:2), H. pylori prevalence was 55.6%. The risk factors for H. pylori infection included infrequent tooth brushing (OR 18.14, 95% CI 3.94-83.55), overweight/obesity (OR 5.82, 95% CI 3.44-9.88), spicy food consumption (OR 5.18, 95% CI 2.74-9.79), a family history of upper gastrointestinal symptoms (OR 3.15, 95% CI 1.84-5.39), and cat ownership (OR 2.01, 95% CI 1.10-3.68). The vegetarian diet was protective (OR 0.04, 95% CI 0.01-0.18). H. pylori prevalence in elderly Vietnamese is high, with risk factors including poor hygiene, obesity, spicy food, family history, and cat ownership. A vegetarian diet may be protective.

Development and Sensory Profiling of Flavored Tilanggit (Dried, Split, and Salted Juvenile Tilapia)

With the increase in tilapia farming there are opportunities to explore value-added tilapia products. This study aimed to develop flavored varieties of dried, split, and salted juvenile tilapia, commonly known as "tilanggit," given the staple consumption of dried fish in places like Africa and Asia. Freshly harvested juvenile Nile tilapia fish were gutted, cleaned, deboned, brined, marinated, and dried. Four flavor formulations were developed: no flavor (NF), honey-calamansi (HC), garlic (G), and hot and spicy (HS). Each flavor formulation's sensory attributes, including appearance, aroma, taste, and texture, were assessed using a 5-point Likert scale, where 1 represented "disliked a lot" and 5 represented "liked a lot", with samples being deep-fried in an individual vat of vegetable oil for ~5-10 sec at 150°C. A total of 40 consenting female participants from 19 to 63 years old, from low and middle-income homes who purchase and consume dried fish, were medically screened and used to evaluate the sensory attributes of the flavored dried tilanggit products. The results showed that the G formulation was rated as having the best appearance, aroma, and taste, followed by the NF sample which suggested that the addition of garlic to dried tilanggit significantly enhanced several important sensory attributes. In terms of texture, the NF sample was rated the highest, followed by the G sample. The results indicate statistically significant differences among these four treatments in terms of appearance, taste and texture, (p<0.05) using the Kruskal-Wallis H test. Therefore, it is recommended that garlic be used as a flavor for dried tilanggit products however, honey-calamansi and hot and spicy be improved so they, too, can be used to flavor dried tilanggit to better suit the preferences of different consumers and offer additional choices in the marketplace. Moreover, a sensory evaluation with region-wide and more diversified participants is recommended to assess broader market viability. These results provide insights for tilapia farmers and processors seeking to diversify their product offerings to cater to consumer preferences for flavored dried fish products. Key words: Flavored tilanggit, tilapia, Oreochromis niloticus, fish drying, dried salted fish, tuyông isda

Consuming spicy food and type 2 diabetes incidence in Southwestern Chinese aged 30–79: a prospective cohort study

BackgroundCapsaicin is the main component of chili peppers and is believed to have antidiabetic effects. However, the association between spicy food consumption and the incidence of diabetes remains unclear.MethodsA cohort of 20,490 Han residents aged 30–79 without diabetes at baseline were followed from enrollment to June 2, 2023. The consumption of spicy food was obtained through face-to-face surveys conducted during the baseline survey from October 2018 to February 2019. The definition of type 2 diabetes onset was based on the ICD-10 code of E11 in the diabetes case reporting system and death system; Additionally, self-reported diagnosis of diabetes by a physician in active follow-ups, or a fasting blood glucose level of ≥ 7 mmol/L or a glycated hemoglobin percentage of ≥ 6.5% found on-site during the resurvey. Both Cox proportional hazard regression and competing risk regression were used to calculate hazard ratios (HRs) and confidence intervals (CIs).ResultsDuring the follow-up period (53.5 ± 3.0 months), 182 individuals (1.1%) were newly diagnosed with T2D with an incidence rate of 246.2 per 100,000 person-years. Cox regression analyses revealed that spicy food consumers had a 34% reduced risk of developing type 2 diabetes (HR: 0.66, 95% CI: 0.48, 0.91) compared to non-consumers. The HRs (95% CIs) for participants consuming spicy food 3–5 days/week, 6–7 days/week, and with weak pungency were 0.45 (95% CI: 0.25, 0.81), 0.69 (0.49, 0.98), and 0.64 (0.46, 0.90), respectively. However, little significant protective effect was observed among those who consumed spicy food for 1–2 days/week, with moderate pungency, or with strong pungency (all P > 0.05).ConclusionsConsuming spicy food may lower the risk of developing type 2 diabetes, particularly at a frequency of 3–5 days/week, and with weak pungency. Further multicenter prospective studies or interventional studies are needed to confirm these findings.