Spicy Food Preference Research Articles

Chronic venous disease of lower limbs in young men at high-altitude: A cross-sectional survey.

The aim of this study was to understand the prevalence of chronic venous disease (CVD) of lower limbs in young men at high-altitude in Xizang, and to provide prevention measures. The convenient sampling method was used to conduct a questionnaire survey among males aged 18 to 40 above an altitude of 3000meters in Xizang in April 2023. The contents of the questionnaire included basic information, symptoms of CVD of lower limbs, protection status and training needs. Multivariate logistic regression model was calculated to evaluate the risk factors for CVD. A total of 350 survey questionnaires were received, and 326 valid samples were collected. The prevalence of CVD of lower limbs (C1-C6) was 37.42% (95%CI: 32.17%-42.68%), the ratio of C0 to C5 were 62.58%, 27.30%, 3.07%, 4.60%, 2.15% and 0.31%, respectively, no one reached C6. The top three symptoms of CVD were lower limb fatigue (18.10%), heaviness (15.34%) and pain (13.19%). 46.01% of respondents were unaware of CVD, and 12.88% of respondents did not have any protective measures of CVD. Multivariate logistic regression showed that age (OR = 1.076, 95%CI: 1.018-1.137, p = .009), preference for spicy food (OR = 1.747, 95%CI: 1.083-2.818, p = .022), unbalanced diet (OR = 1.877, 95%CI: 1.049-3.358, p = .034) and physical exercise (OR 0.610, 95%CI: 0.377-0.986, p = .044) were the independent risk factors for CVD. This study provided data on the prevalence of CVD in young men at high-altitude and the risk factors for CVD. The findings of this study may facilitate the development of individualized clinical assessments and targeted prevention programs.

Study of Helicobacter pylori infection in patients with chronic atrophic gastritis and its relationship with lifestyle habits and dietary nutrient intake: A retrospective analysis.

To explore Helicobacter pylori (Hp) infection status and its relationship with lifestyle habits and dietary factors in patients with chronic atrophic gastritis. Six hundred thirty-eight patients with chronic atrophic gastritis, who were admitted to our hospital from March 2021 to April 2023, were selected for the study. All patients underwent the 13C urea breath test. The relationship between the detection rate of Hp infection and the clinical characteristics, lifestyle habits, and dietary factors of the patients was analyzed. Among the 638 patients with chronic atrophic gastritis, 531 patients were tested positive for Hp infection, the positive rate for Hp infection was approximately 83.23%. Analyzing the clinical characteristics of the patients, it was found that age, family history of gastric cancer, degree of chronic inflammation, degree of glandular atrophy, presence of low-grade dysplasia, and intestinal metaplasia all have an impact on the positive detection rate of patients (P < .05). Analyzing the patients' lifestyle habits, it was found that BMI, smoking history, alcohol consumption, preference for spicy food, dining location, consumption of pickled foods, frequent consumption of grilled/barbecued foods, preference for strong tea, consumption of sweets, and work-related stress had an impact on the positive rate of Hp infection in patients (P < .05). The discovery showed that the levels of total protein, albumin, hemoglobin, cholesterol, and the intake of livestock and poultry meat, seafood, dairy products, vegetables, fruits, and fats have an impact on the positivity rate of Hp infection in patients (P < .05). A multiple logistic regression analysis was performed, and it was found that patients' age, family history of gastric cancer, degree of chronic inflammation, degree of glandular atrophy, presence of low-grade dysplasia, presence of wasting or obesity, history of alcohol consumption, preference for spicy food, dining location, frequent consumption of strong tea, high work pressure, high intake of fish and seafood, low intake of dairy products, low intake of vegetables, low intake of fruits, and low intake of fats all had an impact on the occurrence of Hp infection in patients (P < .05). There is a certain correlation between patients' lifestyle habits, dietary factors, and clinical characteristics with the occurrence of Hp infection. These factors can assist in the prevention of Hp infection.

Effects of gene-lifestyle environment interactions on type 2 diabetes mellitus development: an analysis using the Korean Genome and Epidemiology Study data

Purpose: This study focused on identifying the interaction effects of genetic and lifestyle-environmental factors on the development of type 2 diabetes mellitus (T2D). Methods: Study subjects were selected from the Korean Genome and Epidemiology Study (KoGES) from 2001 to 2014. Data on genetic variations, anthropometric measurements, biochemical data, and seven lifestyle factors (diet, physical activity, alcohol drinking, smoking, sleep, depression, and stress) were obtained from 4,836 Koreans aged between 40 and 59 years, including those with T2D at baseline (n = 1,209), newly developed T2D (n= 1,298) and verified controls (n = 3,538). The genetic risk score (GRS) was calculated by using 11 single-nucleotide polymorphisms (SNPs) related to T2D development and the second quartile was used as the reference category. A Cox proportional hazards regression model was used to evaluate the associations of GRS and lifestyle factors with T2D risk, controlling for covariates.Results: Multivariate regression analysis revealed that GRS was the strongest risk factor for T2D, and body mass index (BMI), smoking, drinking, and spicy food preference also increased the risk. Lifestyle/environmental factors that showed significant interactions with GRS were BMI, current smoking, current drinking, fatty food preference, and spicy food preference. Conclusions: Interactions between genetic factors and lifestyle/environmental factors were associated with an increased risk of T2D. The results will be useful to provide a new perspective on genetic profiling for the earlier detection of T2D risk and clues for personalized interventions, which might be more effective prevention strategies or therapies in individuals with a genetic predisposition to T2D.

Characterization of chronic itch in college students in China.

Chronic itch affects a wide range of individuals and has a noticeable influence on human health. However, epidemiological characteristics of chronic itch have not yet been adequately addressed. To investigate the prevalence and associated factors for chronic itch. This was a cross-sectional study of first-year students in five universities in different regions of China. Chronic itch was defined as moderate-to-severe itch for more than six weeks. Social and behavioural factors were measured through an online questionnaire survey. Environmental factors including humidity, temperature and levels of air pollutants at district/county level were obtained from public datasets. Generalized linear-mixed models were used to fit multi-level data. A total of 27,144 students were enrolled to the universities and 18,360 subjects who completed the survey were included in the final analysis. The mean age of participants was 18.3 ± 0.8 years, and 51.1% were women. The point prevalence of chronic itch was 16.9%. Chronic itch was associated with female sex (OR = 0.78, p < 0.001) and was inversely associated with higher parental educational levels. With respect to environmental factors, chronic itch was significantly associated with relative humidity (OR = 1.01, p = 0.02), temperature (OR = 1.03, p<0.001) and O3 (OR = 0.91, p < 0.001). Regarding behavioural factors, chronic itch was significantly associated with smoking, exposure to second-hand smoke, drinking alcohol, less physical activity, intake of pepper, preference for spicy food, bathing (temperature, frequency, and duration) and sunscreen. Chronic itch affects a substantial proportion of Chinese college students, and is attributable to demographic, dermatological, environmental and behavioural factors.

Dietary preferences and diabetic risk in China: A large-scale nationwide Internet data-based study.

Unhealthy diet is one of the important risk factors of diabetes, which is one of the major public health problems in China. The Internet tools provide large-scale passively collected data that show people's dietary preferences and their relationship with diabetes risk. 212 341 708 individuals' dietary preference labels were created based on Internet data from online search and shopping software. Metabolic data obtained from the 2010 China Noncommunicable Disease Surveillance, which had 98 658 participants, was used to estimate the relation between dietary preferences geographical distribution and diabetes risk. Chinese dietary preferences had different geographical distribution, which is related to the local climate and consumption level. Fried food preference proportion distribution was significantly positively correlated with diabetes prevalence, hypertension prevalence and body mass index (BMI). Similarly, grilled food preference proportion distribution had significantly positive correlation with the prevalence of diabetes and hypertension. In contrast, spicy food preference proportion distribution was negatively correlated with diabetes prevalence. Sweet food preference proportion distribution was positively related to diabetes prevalence. Using dietary preferences data to predict regional prevalence of diabetes, hypertension and BMI, the average values of error (95% CI) between the three paired predicted and observed values were 9.8% (6.9%-12.7%), 7.5% (5.0%-10.0%) and 1.6% (1.2%-2.0%), respectively. Fried food, grilled food, and sweet food preferences were positively related to diabetes risk whereas spicy food preference was negatively correlated with diabetes risk. Dietary preferences based on passively collected Internet data could be used to predict regional prevalence of diabetes, hypertension, and BMI and showed good value for public health monitoring.

Correlation Analysis of Mental Health Status and Sleep Quality in Helicobacter pylori Positive Patients

Objective: To analyze the correlation between mental health and sleep quality in Helicobacter pylori Positive Patients (Hp-positive patients). Methods: Patients with 13C exhalation test stomach discomfort were taken as the subjects of study. The gastrointestinal symptoms table, Kessler10 scale and Pittsburgh sleep quality index (PSQI) scale questionnaires were used. Single factor and multi-factor linear regression analysis was performed using SPSS 22.0. Results: Univariate analysis showed that Kessler10 scale was related to 11 factors, including sex, drinking, preference for spicy food, current Hp situation, abdominal pain, abdominal distension, acid regurgitation, heartburn, belching, severity of gastrointestinal tract, and frequency of gastrointestinal attacks. The difference was statistically significant (P &lt; 0.05). Multivariate analysis showed that Hp (P = 0.00) and gastrointestinal attack frequency (P = 0.002) were the influencing factors (P &lt; 0.05). In addition, univariate analysis showed that PSQI scale was related to 10 factors, namely gender, preference for spicy food, current Hp situation, abdominal pain, abdominal distension, acid regurgitation, diarrhea, belching, severity of gastrointestinal tract and frequency of gastrointestinal attack, with statistically significant difference (P &lt; 0.05). Multivariate analysis showed that gender (P = 0.009), current Hp situation (P = 0.020) and gastrointestinal attack frequency (P = 0.043) were the influencing factors (P &lt; 0.05). Conclusion: Helicobacter pylori infection affects the mental health and sleep quality of patients.

Association Between Pretreatment Dietary Preference and Weight Loss after Radiation Therapy in Head and Neck Cancer Patients: A Pilot Study

Weight loss is common in cancer patients underwent radiation therapy. However, the impact of pretreatment behavior on postradiation nutritional status was unknown. This prospective observational study was conducted in 31 Thai head and neck cancer patients to investigate the association between pretreatment dietary preference and weight change after radiotherapy. Pretreatment preferences on sweet, salty, sour, bitter, umami, spicy, and fatty food were evaluated using a validated questionnaire, TASTE26. Body weights were monitored at baseline, 1,000–2,000, 2,800–3,400, 4,000–4,400, and 5,000–7,000 cGy of radiations and 2 month-follow up after radiotherapy. The energy intakes were analyzed by using 3 day-dietary record and INMUCAL software. Spicy food preference was the only factor found positively correlated with weight loss after radiation (r = 0.64, P = 0.007). Consistently, strong spicy lovers had more pronounced reduction of energy intake and body weight, and higher needs of tube feeding than those of mild or moderate lovers (P < 0.05). This study suggested that stronger preference on spicy food may be associated with less energy intake and more severe weight loss after radiation therapy. A large-scale study is warranted to confirm such findings. Then, preradiation screening for spicy preference may be useful to predict weight loss during radiation therapy.

Lifestyle intervention for gastroesophageal reflux disease: a national multicenter survey of lifestyle factor effects on gastroesophageal reflux disease in China.

Background:Poor habits can worsen gastroesophageal reflux disease (GERD) and reduce treatment efficacy. Few large-scale studies have examined lifestyle influences, particularly eating habits, on GERD in China, and research related to eating quickly, hyperphagia, and eating hot foods is quite limited. The aim of this study was to evaluate the relationship between GERD pathogenesis and lifestyle factors to produce useful information for the development of a clinical reference guide through a national multicenter survey in China.Methods:Symptom and lifestyle/habit questionnaires included 19 items were designed. The questionnaire results were subjected to correlation analysis relative to GERD symptom onset. A standard proton pump inhibitor (PPI) was advised to correct patients with unhealthful lifestyle habits.Results:A total of 1518 subjects (832 GERD, 686 non-GERD) enrolled from six Chinese hospitals completed symptom and lifestyle/habit questionnaires. The top lifestyle factors related to GERD were fast eating, eating beyond fullness, and preference for spicy food. Univariate analysis showed that 21 factors, including male gender, a supra-normal body mass index (BMI), smoking, drinking alcohol, fast eating, eating beyond fullness, eating very hot foods, and drinking soup, among others, were associated with GERD (p < 0.05). Logistic multivariate regression analysis revealed the following risk factors for GERD [with odds ratios (ORs)]: fast eating (4.058), eating beyond fullness (2.849), wearing girdles or corsets (2.187), eating very hot foods (1.811), high BMI (1.805), lying down soon after eating (1.544), and smoking (1.521). Adjuvant lifestyle interventions improved outcomes over medication alone (z = –8.578, p < 0.001 Mann–Whitney rank sum test).Conclusions:Lifestyle interventions can improve medication efficacy in GERD patients. Numerous habits, including fast eating, eating beyond fullness, and eating very hot foods, were associated with GERD pathogenesis. The present results may be useful as a reference for preventive education and treatment.

Zinc transporter SLC39A11 polymorphisms are associated with chronic gastritis in the Korean population: the possible effect on spicy food intake

Herein, we hypothesized that ZIP11 variants would be important risk factors for chronic gastritis and that there would be an interaction effect of the relationship between their variants and spicy food intake on the development of chronic gastritis. Participants in this cross-sectional study (n = 3882 + 252) were recruited from a cohort of the Korean Genome and Epidemiology Study in 2001. Age, sex, education, smoking and drinking status, exercise, stress, and income level of all participants were determined by a questionnaire. Demographic and anthropometric data were collected. Fasting blood samples were collected to determine the serum levels of glucose, insulin, total bilirubin, total cholesterol, high-density lipoprotein cholesterol, and triglycerides. The presence of chronic gastritis was defined as a confirmed diagnosis by a physician. Food consumption was determined using a semiquantitative food frequency questionnaire. We found 8 different single nucleotide polymorphisms (SNPs) that are significantly different between subjects without gastritis and those with gastritis. Of these 8 SNPs, 3 SNP (rs17183225 [C/T], rs17780814 [A/C], and rs17780820 [A/G]) are closely located in the intronic region of zinc transporter SLC39A11, commonly known as ZIP11, and show linkage disequilibrium (D′ = 1.0). We also found that participants with (TCA + TCG) haplotype of ZIP11 at high levels of dietary intake of spicy foods show a significantly increasing tendency in the odds of having chronic gastritis when compared with those with CAA haplotype (odds ratio, 2.620; 95% confidence interval, 1.207-5.689). The data indicate positive associations between higher meal frequency and lower spicy food preference and gastritis. In conclusion, we found that zinc transporter gene ZIP11 is associated with chronic gastritis in the Korean population and it may interact with spicy food, which suggests ZIP11 as a therapeutic target for precision nutrition.

Spicy Food Preference and Risk for Alcohol Dependence in Korean

ObjectivePrevious studies have reported that both preference for spicy food and drinking behavior are associated with the activity of the opioid system in the central nervous system. The relationship between the preference for spicy food and the risk of alcohol dependence by comparing spicy food preference in alcohol-dependent patients vs. healthy controls was investigated. Also the association between the preference for spicy food and OPRM1 A118G was studied.MethodsA total of 150 Korean male patients with alcohol dependence and 100 normal male control subjects were included in this study. Preference for spicy food was measured using the Food Preference Scale (FPS). DNA analysis was conducted to detect the A118G polymorphism.ResultsThe mean FPS score was significantly higher in the alcohol-dependent patients (61.2±24.2) than in the normal control subjects (53.0±22.0). FPS scores differed significantly between alcohol-dependent patients and normal control subjects who had the G allele in OPRM1 A118G, but not between the two groups with the AA genotype.ConclusionA strong preference for spicy food can be assumed to be a risk factor for alcohol dependence, particularly in those carrying the G allele in OPRM1 A118G.

PM318. Spicy food preference and the HPA axis reactivity to stress in Korean social drinkers

PM318. Spicy food preference and the HPA axis reactivity to stress in Korean social drinkers

Some like it hot: Testosterone predicts laboratory eating behavior of spicy food

In the present study, we analyzed the relationship between eating behavior of spicy food and endogenous testosterone. Participants included 114 males between the ages of 18 and 44 recruited from the community. They were asked to indicate their preferences regarding spicy food and were then asked to season a sample of mashed potatoes with pepper sauce and salt (control substance) prior to evaluating the spiciness of the meal. A positive correlation was observed between endogenous salivary testosterone and the quantity of hot sauce individuals voluntarily and spontaneously consumed with a meal served as part of a laboratory task. In contrast, significant correlations were not observed between testosterone and behavioral preference for salty foods. This study suggests that behavioral preference for spicy food among men is related to endogenous testosterone levels.

Relationship of 6-n-Propylthiouracil Taste Intensity and Chili Pepper Use with Body Mass Index, Energy Intake, and Fat Intake within an Ethnically Diverse Population

BackgroundOne of the weight-loss strategies that has attracted attention is the use of spicy foods. It has been suggested that spicy food preference is related to a genetically predetermined sensitivity to the bitter compound 6-n-propylthiouracil (PROP). ObjectiveOur aim was to examine the relationship of PROP taste intensity and hot chili pepper use with body mass index (BMI), energy intake, and fat intake. DesignThis study utilized a cross-sectional design. Participants/settingThe sample included 350 subjects (154 male, 196 female) ages 18 to 55 years living in the New York City area. Main outcome measuresBMI was calculated by measuring weight and height, and the sensitivity to PROP was evaluated using the PROP filter paper method. Subjects also rated the frequency of usage and preference for hot chili pepper using a chili pepper questionnaire. Their daily energy and fat intake were assessed using a food frequency questionnaire. Statistical analyses performedAn independent sample t-test compared subject characteristics between groups based on sex, PROP status, and hot chili pepper user status for the continuous variables, and the χ2 test was used for categorical variables. One-way analysis variance examined the differences in subject characteristics across four ethnicities. To predict BMI, energy intake, and fat intake, multiple linear regression models were fit with the covariates of age, sex, ethnicity, chili pepper score, and PROP mean. ResultsThe values for BMI, energy intake, and fat intake of PROP tasters were significantly lower than those of PROP nontasters (P=0.03, P<0.001, and P<0.001, respectively). The energy intake of chili pepper nonusers was significantly lower than that of chili pepper users (P=0.02), while there was no significant difference in fat intake between chili pepper users and nonusers. ConclusionsThis study suggests that PROP taste sensitivity contributes more to the prediction of energy and fat intake than chili pepper use.

Difference of the Naltrexone's Effects in Social Drinkers by Spicy Food Preference

The purpose of this study was to investigate the differences in subjective acute effects of alcohol and naltrexone among those who prefer spicy food to varying degrees. Acute biphasic alcohol effects scale (BAES), visual analogue scale for craving (VAS-C), blood alcohol concentration (BAC) and food preference scale were measured in 26 men. Repeated measures ANOVA (2 preference groups×4 time blocks) on the stimulative subscale of BAES revealed a significant group by block interaction in naltrexone condition (N+) (P<0.001), but not in non-naltrexone condition (N-). Furthermore, repeated measures ANOVA (2 drug groups×4 time blocks) on the stimulative subscale of BAES revealed a significant group by block interaction in strong preference for spicy food (SP) (P<0.001), but not in lesser preference for spicy food (LP). The paired t-test revealed that significant suppression of the stimulative subscale of BAES was observed at 15 min (P<0.001) and 30 min (P<0.001) after drinking when N+ compared with N- in SP. For those who prefer spicy food, the stimulative effect of acute alcohol administration was suppressed by naltrexone. This result suggests that the effect of naltrexone may vary according to spicy food preference.

Does "spicy girl" have a peppery temper? the metaphorical link between spicy tastes and anger

Drawing upon the theories of conceptual metaphors and embodiment, in the present study we systematically examined the metaphorical link between spicy tastes and anger. In terms of personality, the results showed that participants presumed strangers who liked spicy foods (e.g., chili peppers) were more easily angered (Experiment 1). In addition, we found that people who are higher in trait anger are more likely to have a spicy food preference (Experiment 2). The findings support a metaphorical mapping between taste and personality processes.

Some like it hot: characteristics underlying spicy food preference and aversion

Hedonic responses to spicy foods are remarkably diverse. Factors responsible for this variation are poorly understood. To examine determinants of spicy preference and aversion, 352 college students (99 M, 253 F; 20.2±3.2y; 236 spicy food likers, 116 non‐likers) completed an online survey about their spicy food experiences and liking of various flavors, seasonings, and ethnic cuisines. Spicy food introduction occurred 5.1±5.6y earlier in likers than non‐likers (P&lt;0.001), with a trend toward greater liking in males (P=0.095) and non‐Caucasians (P=0.051). Likers reported significantly greater enjoyment of bitter and sour flavors, as well as foods seasoned with black or chili pepper, cloves, and cumin. Ethnic cuisines (n=13), such as Indian and Mexican, were significantly more likely to be ordered by likers, whereas only Italian was preferred by non‐likers. This suggests that likers are, in general, more adventurous eaters. Despite well documented weight management and food safety benefits, 50% of likers reported eating spicy food because “it stimulates my appetite” and a mere 16.5% reported “it kills microbes (bad things) in food.” Understanding predictors of, and knowledge gaps surrounding, spicy food consumption is of critical public health importance. Recommendations to increase intake may be suggested, but health impacts will not occur without compliance. Supported by Bowling Green State University.

Protective factor against progression from atrophic gastritis to gastric cancer--data from a cohort study in Japan.

To investigate the association between atrophic gastritis and gastric cancer and to identify the risk and protective factors for the progression of atrophic gastritis to cancer, we conducted a prospective study on 5,373 subjects with neither cancer nor resected stomach who underwent gastroscopic examination and completed a life-style questionnaire. After an average of 6 years of follow-up, 69 gastric-cancer cases were identified, 65 from the subjects without atrophic gastritis and 4 from the subjects without atrophic gastritis. The presence of atrophic gastritis increased the risk of gastric cancer 2.19-fold, the risk trend increasing with the degree and the extension of atrophy [relative risk (RR) 1.60 for mild atrophy and 2.85 for moderate and severe atrophy]. Among the subjects with atrophic gastritis, family history of gastric cancer (RR 2.27) and a preference for spicy food (RR 1.84) increased the risk and self-administered meal controls, such as portion reduction (RR 0.44) reduction of salty food (RR 0.56) and the change to the consumption of easily digested food (RR 0.57) decreased the risk of gastric cancer. The results of this study suggest that atrophic gastritis increases the risk of gastric cancer but that dietary modification prevents the progression from atrophic gastritis to gastric cancer, regardless of pre-cancerous lesions.