Pungent Research Articles

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.

Comparative Study of Ayurvedic & Allopathic Treatment of patient with Psoriasis

India was synonymous with rich ancient culture, spicy food, vibrant colors and also Ayurveda. When Ayurveda is mentioned, another word, allopathy, is bought for comparison. Ayurveda has its roots in ancient texts, the Vedas, and allopathy is a term that is mostly associated with modern medicine. One has its origin in the deep East and the other is influenced by the West. Long before modern medicine found its way to distant India, Ayurveda was the main healing system. Instead of doctors, there were vaidyas and rishis who used Vedic knowledge to treat not only minor but also serious ailments. Then, in the 19th century, Allopathy appeared and paved the way to the current structure of medicine. This research aimed to study & counsel the local patient with psoriasis disease. The treatment taken by the patient regarding the disease of using ayurvedic & allopathic medicines, we have visited the patient to counsel, retailer pharmacist & skin specialist physician. The comparison between ayurvedic & allopathic medicine with their benefits, effects, side effects & patient preference is studied.

Store Advertising Strategy In Tuban In Increasing Product Appeal

Advertising strategy of Ceker Gobyozz Byozz Tuban Shop and its impact on business growth. Using the Diffusion of Innovation Theory by Everett M. Rogers, this study identifies how innovation in products and advertising strategies can be applied to small businesses. This shop utilizes the trend of spicy food that is popular among young people as the main innovation, accompanied by promotions through social media such as Instagram, Facebook, and WhatsApp, as well as print media in the local community. This strategy is implemented in stages, starting from word-of-mouth (WOM) promotion to the use of more modern media. The results of the study show that a well-integrated advertising strategy can significantly increase the number of visitors. This shop is able to attract around 50-70 visitors per branch per day, with a total turnover of 120 million rupiah per month. In addition, involvement in the local community accelerates the diffusion of innovation and helps the shop reach a wider market. Consumer adoption decisions are influenced by product quality and positive experiences at the shop, which creates customer loyalty. In conclusion, an innovative and targeted advertising strategy is the key to the success of Ceker Gobyozz Byozz Shop, providing important insights for small businesses in developing their businesses through effective promotions.

6468 Once-Weekly Semaglutide and Taste Perception in Women with Obesity

Abstract Disclosure: M. Jensterle Sever: None. J. Kovac: None. A. Vovk: None. S. Battelino: None. T. Battelino: None. A. Janez: None. Objective: Semaglutide is a glucagon-like peptide-1 (GLP-1) analogue that causes weight loss by reducing appetite and lowering the desire for energy-dense, salty, and spicy foods, thereby reducing energy intake. We hypothesized that semaglutide would improve the taste sensitivity and modulate the tongue transcriptomic profile associated with gustatory coding in women with obesity.Design: We conducted a 16-week, single-blinded, randomized, placebo-controlled clinical trial involving 30 women aged 33.7 ± 6.1 years with a body mass index of 36.4 ± 4.4 kg/m2, randomized in a 1:1 ratio to once-weekly semaglutide 1.0 mg or a placebo (ClinicalTrials.gov number, NCT04263415). Methods: Taste sensitivity was assessed by strips impregnated with different concentrations of four basic tastes. Biopsies of the tongue were performed for the gene expression analysis. The brain responses were evaluated by functional MRI with the sweet solution dripping onto the tongue before and after a standardized meal intake. Results: Semaglutide improved the taste sensitivity expressed as a mean (± SD) from 11.9 ± 1.9 points to 14.4 ± 1.0 points, with an estimated treatment difference (ETD) of 2.5 points [95% CI, 1.7 to 3.3]. Genes EYA, PRMT8, CRLF1, and CYP1B1, associated with taste signaling transduction pathways, neural plasticity, and renewal of taste buds in the tongue, exhibited differential RNA expression across all tests performed by a multi-tiered analytical pipeline. Semaglutide increased functional activity in the angular gyrus of the parietal cortex in response to tasting the sweet solution compared to the distilled water 30 minutes after a standardized meal intake (semaglutide vs. placebo, p<0.001). Angular gyrus functions as a cross-modal hub where converging multisensory information is combined and integrated to comprehend and give sense to events and stimuli, manipulate mental representations, and solve familiar problems. It expresses GLP-1 receptor and is a part of the default mode network associated with shifting attention between rewarding and neutral stimuli, which has reduced connectivity in people with obesity. Conclusion: The present study provided evidence that semaglutide improved taste sensitivity, altered gene expression in the tongue linked to taste perception, and altered functional brain activity in an integrative hub beyond hypothalamic and midbrain reward circuitry in response to the sweet taste stimulus. Future studies will clarify whether the efficacy of semaglutide in treating obesity is also a »matter of taste«. Presentation: 6/1/2024

A Study of Peptic Ulcer and Associated Risk Factors Among Patients Undergoing Upper GIT Endoscopy in Duhok, Kurdistan, Iraq

Background: Peptic ulcer disease (PUD) is a multifactorial disease whose global prevalence has reduced over the past years. Objectives: This study aimed to determine PUD's prevalence and risk factors and the associated risk factors behind this disease. Methods: A cross-sectional study was conducted in Duhok, Kurdistan, Iraq, between August 11 and December 17, 2022. A total of 218 patients (116 males and 102 females) who underwent upper gastrointestinal endoscopy by specialists at Azadi Teaching Hospital were interviewed face-to-face. The participants' ages ranged between 18 and 81. The upper GIT endoscopy was performed using a PENTAXI-scan 5000-type endoscopy. Results: The prevalence of peptic ulcers among the participants was 30 (13.8%), 27 (12.4%) duodenal ulcers and 3 (1.4%) gastric ulcers. Abdominal pain was the primary complaint, reported by (39%) of the participants, followed by heartburn (28.4%) and vomiting (6.9%). Regarding the risk factors for developing peptic ulcer among the studied cases, NSAID use was the highest risk factor (25.7%), followed by spicy food (21.6%), smoking (20.6%), family history (17%), and Helicobacter pylori infection (12.4%). A significant association was observed between H. pylori (P = 0.001) and gender (P = 0.001) with peptic ulcer. Additionally, (5%) of the participants reported melena as a complication, while only (2.3%) reported hematemesis. Conclusions: This study found that 13.8% of individuals undergoing upper gastrointestinal endoscopy exhibit peptic ulcers, with 12.4% manifesting duodenal ulcers and 1.4% exhibiting gastric ulcers. Identified risk factors for peptic ulcer disease include sex and H. pylori infection. Further research is crucial to thoroughly explore the impact of various factors on the development of PUD.

HUBUNGAN POLA MAKAN DAN KUALITAS TIDUR SAAT PUASA TERHADAP KEJADIAN GERD PADA MAHASISWA FAKULTAS KESEHATAN UNIVERSITAS MUHAMMADIYAH GRESIK

ABSTRACT Gastroesophageal Reflux Disease (GERD) is a chronic disease caused by inappropriate consumption patterns and lifestyle. Fasting is believed to reduce the symptoms of GERD that occur because when fasting your diet is better maintained. This study aims to determine the relationship between eating patterns and sleep quality during fasting on the incidence of GERD in students at the Faculty of Health, Muhammadiyah University of Gresik. This research involved 81 respondents obtained from a non-probability sampling technique using a purposive sampling method. Data was obtained from filling out the 3×24 hour Recall questionnaire, FFQ, PSQI, GERD-Q, and eating and sleeping intervals. The research results showed that 34.6% of respondents experienced GERD, while 65.4% of respondents did not experience GERD. The Spearman correlation test results showed r = 0.239 for the correlation of energy intake with GERD, r = 0.268 for the correlation of fat intake with GERD, r = 0.276 for the correlation of spicy food consumption with GERD, r = 0.275 for the correlation of high-fat food consumption with GERD, and r = 0.293 for the correlation between eating and sleeping distance with GERD. From the research results, it can be concluded that there is a significant relationship with a weak correlation level between energy intake, fat intake, spicy food, high fat food and eating and sleeping intervals with GERD (p < 0.05).

Motor impulsivity and spicy food craving: A mediation analysis of insula-based resting state functional connectivity.

In China, the rate of spicy food consumption is rising, and chili pepper is among the most popular spicy foods consumed nationwide. However, little effort has been made to understand the mechanism behind spicy food craving. This exploratory study aimed to investigate differences in insula-based resting state functional connectivity (rsFC) between spicy food cravers and non-cravers, and the association between rsFC, impulsivity and spicy food craving. A group of extreme cravers (n = 49) and a group of age- and sex-matched non-cravers (n = 46) completed a resting-state fMRI scan, during which participants were instructed to keep their eyes closed, to not think of anything in particular, and to remain awake. Participants completed the Spicy Food Craving Questionnaire, Barratt Impulsiveness Scale, Sensation Seeking Scale and Positive and Negative Affect Schedule, and rated the frequency of spicy food intake. Results revealed increased insula-occipital lobe resting-state functional connectivity in individuals with spicy food cravings, and the positive correlations between insula-middle occipital gyrus rsFC, impulsivity and spicy food craving. Specifically, the insula-middle occipital gyrus rsFC strength mediated the relationship between the motor impulsivity and spicy food craving. It is hoped that our exploratory findings may shed new insights into the neural mechanisms of spicy food craving and motivate further exploration of spicy food craving in diverse contexts and cultures.

Dietary Influence on Bladder Pain Syndrome: A Systematic Review.

Bladder Pain Syndrome (BPS) is a chronic condition characterized by discomfort or pain in the bladder region, often exacerbated by bladder filling and alleviated by voiding. Despite numerous theories regarding its etiology, the potential dietary influence on BPS symptoms has not been thoroughly elucidated. This systematic review aimed to synthesize evidence on the relationship between nutritional factors and the exacerbation or amelioration of BPS symptoms. An extensive search was conducted across multiple electronic databases, including PubMed/MEDLINE, EMBASE, Cochrane Library, Web of Science, Scopus, CINAHL, and Google Scholar, to identify studies exploring the impact of diet on interstitial cystitis/bladder pain syndrome(IC/BPS). Comparative analysis was employed to synthesize data from the selected studies, focusing on identifying corroborative and conflicting evidence regarding diet and IC/BPS. The analysis revealed recurring themes across the eight selected studies, including the association of certain foods and beverages with the worsening of IC/BPS symptoms. Patients frequently reported dietary sensitivities, particularly to acidic and spicy foods, caffeine, and alcohol. Evidence from the studies suggests that dietary modifications, both self-directed and structured interventions, may improve symptom severity and overall patient quality of life. Additionally, tools developed and validated for assessing dietary sensitivities could facilitate better management of IC/BPS through personalized diet plans. The impact of individual substances such as caffeine and tea was underscored, indicating their potential as modifiable risk factors in IC/BPS symptomatology. The collective evidence from the reviewed studies confirms the importance of dietary influence on IC/BPS symptom management. An individualized approach to dietary counseling based on patient sensitivities could be beneficial. However, the diversity in study methodologies and outcomes indicates a need for more uniform research to establish standardized dietary guidelines for IC/BPS patients.

Diet and Oral Squamous Cell Carcinoma: A Scoping Review.

Oral squamous cell carcinoma (OSCC) is the sixth most common type of cancer globally. While smoking is a key risk factor, rising cases in non-smokers highlight the need to explore other factors like diet. This scoping review aims to deepen the evidence on the relationship between OSCC and diet, following PRISMA-ScR guidelines, and was registered on Open Science Framework. Searches were performed in four electronic databases: MEDLINE, Embase, Web of Science, and Lilacs, without date or language restrictions. Studies were evaluated, extracted, and compiled in a narrative table. Seventeen studies with 10,954 patients were analyzed. Most patients were male (74.63%), aged 18-89 (average 50.62). Studies were mainly from high (82%) and medium (17%) Human Development Index (HDI) countries. Dietary surveys included a Food Frequency Questionnaire (FFQ) (58.8%), interviews/questionnaires (17.6%), and an FFQ with a photographic atlas (5.9%). Certain foods in excess like fruits, vegetables, and tea were inversely associated with OSCC, while salty meats, dairy, coffee, sausages, and fried and spicy foods were positively associated. Due to the heterogeneity of the tools used to obtain food frequency data, the results should be interpreted cautiously. New standardized studies and randomized trials are essential to advance understanding and control confounding factors in this field.

Prevalence and determinants of obesity and its association with upper gastrointestinal diseases in people aged 40–69 years in Yangzhong, southeast China

Several international epidemiological studies have established a link between obesity and upper gastrointestinal cancer (UGC), but Chinese evidence is limited. This study aimed to determine the prevalence of obesity, especially central obesity, while investigating its association with upper gastrointestinal diseases in the high-risk population of Yangzhong, a typical high-risk area for UGC in southeastern China. We conducted a cross-sectional study from November 2017 to June 2021 involving 6736 residents aged 40–69. Multivariate logistic regression was used to assess independent factors influencing overweight/obesity and central obesity. We also analyzed the relationship between obesity and upper gastrointestinal diseases using multinomial logistic regression. The prevalence of overweight, obesity, waist circumference (WC), waist-to-hip ratio (WHR), and waist-to-height ratio (WHtR)-central obesity were 40.6%, 12.0%, 49.9%, 79.4%, and 63.7%, respectively. Gender, age, smoking, tea consumption, sufficient vegetable, pickled food, spicy food, eating speed, physical activity, family history of cancer, and family history of common chronic disease were associated with overweight /obesity and central obesity. Besides, education and missing teeth were only associated with central obesity. General and central obesity were positively associated with UGC, while general obesity was negatively associated with UGC precancerous diseases. There were no significant associations between obesity and UGC precancerous lesions. Subgroup analyses showed that general and central obesity was positively associated with gastric cancer but not significantly associated with esophageal cancer. Obesity is negatively and positively associated with gastric and esophageal precancerous diseases, respectively. In conclusion, general and central obesity were at high levels in the target population in this study. Most included factors influenced overweight/obesity and central obesity simultaneously. Policymakers should urgently develop individualized measures to reduce local obesity levels according to obesity characteristics. Besides, obesity increases the risk of UGC but decreases the risk of UGC precancerous diseases, especially in the stomach. The effect of obesity on the precancerous diseases of the gastric and esophagus appears to be the opposite. No significant association between obesity and upper gastrointestinal precancerous lesions was found in the study. This finding still needs to be validated in cohort studies.

Investigation of functional constipation in elderly inpatients and analysis of its influencing factors: A cross-sectional study.

To investigate the prevalence of functional constipation (FC) in elderly hospitalized patients and analyze the influencing factors. This was a cross-sectional study in which 506 patients hospitalized in general surgery from February to June 2020 were selected. Information on patients' age, gender, ethnicity, body mass index, intake of vegetables, fruits, meat, and spicy foods, sleep, smoking, alcohol consumption, time of defecation, and mode of defecation was collected through questionnaires, and the factors affecting functional constipation were analyzed using binary logistic regression models; among 506 patients, 254 had FC, with a prevalence of 50.19%. Among the clinical symptoms of FC, the most common ones were straining to defecate (83.85%) and lumpy or hard stools (81.80%). Univariate analysis revealed statistically significant differences in family history of constipation (P = .033), sedentary (P = .004), self-care ability (P = .001), body mass index (P = .013), defecation time (P < .0001), spicy food intake in dietary preference (P = .001), age (P = .004), and education level (P = .016), and binary logistic regression analysis showed that defecation time and spicy food consumption were independent influencing factors of FC. For hospitalized elderly people, regular morning defecation and not eating spicy foods can more helpful to slow the occurrence of functional constipation.

The association between appetite and eating behaviors among Chinese female university students

BackgroundYoung females are at a higher risk of developing unhealthy eating behaviors. This study investigated the relationship between appetitive traits and eating behaviors among female university students. MethodsThe study participants were 520 female university students from a public university in Eastern China. Appetitive traits were assessed using the Chinese version of the Adult Eating Behavior Questionnaire (C-AEBQ). Data on eating behaviors, including food intake frequency, meal regularity, and dieting behavior, were collected using self-administered questionnaires. The body mass index (BMI) was calculated using self-reported data. Pearson's and Spearman's correlations were used to correlate appetitive traits with BMI and eating behaviors. Latent profile analysis (LPA) was used to identify different appetitive patterns, and logistic regression was used to analyze the relationship between different appetitive patterns and eating behaviors. ResultsTwo food-approach traits (food enjoyment and emotional over-eating) were positively correlated with BMI, while two food-avoidance traits (slowness in eating and satiety responsiveness) showed negative correlations. Food responsiveness was linked to a higher intake of delivered food, spicy food, and sugar-sweetened beverages, whereas satiety responsiveness was correlated with more frequent meal skipping. The LPA identified four appetitive patterns: food approachers, food approachers with emotional under-eating, food avoiders, and food avoiders with emotional over-eating. Food avoiders had significantly lower BMI than the other groups. Compared to food approachers, food avoiders skipped breakfast more frequently, and food avoiders with emotional over-eating skipped both breakfast and lunch more often. After adjusting for BMI, appetitive patterns showed no significant relationship with dieting behavior. ConclusionAmong female university students, appetitive patterns correlated with eating behaviors, and students with food-avoidance patterns had a higher risk of meal irregularity. These findings emphasize the importance of implementing trait- and pattern-specific approaches to promote healthy eating behaviors among female university students.

Dietary behaviour, attitude and food perceptions of patients with ulcerative colitis - An observational study.

Dietary knowledge, perception and practices may have a role in determining the nutritional status of patients with inflammatory bowel disease (IBD). However, the assessment of these patterns has infrequently been done in developing countries. We aimed to evaluate patients with ulcerative colitis (UC) about their dietary beliefs, practices and changes after the diagnosis. We conducted a cross-sectional survey among patients with UC at a tertiary care centre in North India. Apart from clinical details, we collected information about dietary beliefs, sources of information, dietary practices and changes after the diagnosis of UC. The information was collected using a designed and pretested survey questionnaire. We included 93 patients with a mean age of 40.6 ± 13.3 years and 49 (52.7%) were men. A majority of patients felt that diet had an important role in the causation of IBD (86%, n = 80) and triggering relapses (86%, n = 80). A total of 94.6% of patients (n = 88) felt that certain foods (especially spicy and fatty food and milk) items increased the symptoms of IBD. Patients felt that some food items (yogurt and buttermilk) improved the symptoms. A total of 96.8% of patients (n = 90) changed their diet in some form (commonly, restriction of milk products and outside food), 64% of patients (n = 60) deprived themselves of their favourite food after diagnosis, 80.6% of patients (n = 75) felt a need for additional dietary advice. Regular milk intake was seen more often by patients in remission than those with active disease in IBD (36/47 (76.6%) vs 7/15(46.6%), p = 0.03). Most patients believe that diet has an important role in the causation, relapses and treatment of UC. Patients also felt the need for more information regarding diet in IBD.

Prevalence of Peptic Ulcer Disease and its Associated Factors in Jeddah Saudi Arabia

Introduction: Peptic ulcer disease's (PUD) global significance, emphasizing its health burdens and associations with factors like Helicobacter pylori infection and lifestyle habits. The need for comprehensive approaches to prevention and management. Despite global research, there's a gap in understanding PUD in Jeddah, Saudi Arabia, necessitating this study to inform healthcare policies and interventions in the region. The study aims to investigate PUD prevalence, associated factors, healthcare-seeking behavior, and knowledge levels in Jeddah's population to provide insights for public health strategies and clinical practices. MethodologyThis cross-sectional study investigated the prevalence of peptic ulcer disease (PUD) and its associated factors in Jeddah, Saudi Arabia, using a validated questionnaire covered demographic details, knowledge, psychosocial aspects, symptoms, healthcare-seeking behavior, and medical history. It was translated into Arabic, culturally adapted, and validated through expert review and pilot testing. A sample size of 561 participants was determined using an online sample calculator, targeting a 95% confidence level. Ethical approval was obtained from the Institutional Research Review Board (IRRB-02-03092023). Data was collected through an online survey using convenience sampling and analyzed with SPSS and Excel, employing both descriptive and inferential statistical methods. ResultThe survey in Jeddah, Saudi Arabia, examined peptic ulcer disease (PUD) prevalence and associated factors. Demographic analysis showed 561 participants, almost evenly split by gender (269 males, 292 females), with varying ages and educational backgrounds. Symptoms like abdominal pain were prevalent (398 respondents), as were lifestyle factors such as spicy food consumption (456 respondents) and stress (496 respondents). The study revealed a high PUD prevalence, with 463 respondents (82.53%) reporting a history of the disease, primarily gastric ulcers (256 cases, 45.63%) and duodenal ulcers (207 cases, 36.89%). Treatment mainly involved outpatient antibiotic use (419 respondents, 74.68%), while 44 respondents (7.84%) required hospitalization. Reported well-being levels ranged from 1 to 10, with various satisfaction levels among respondents. ConclusionsThe study highlighted a substantial prevalence of PUD, primarily gastric ulcers, among participants. The findings advocate for tailored interventions, including education, screening, and treatment optimization, to alleviate the PUD burden and enhance healthcare outcomes. The study offers crucial insights into PUD epidemiology, guiding evidence-based prevention and management strategies.

The development of an emotion lexicon for spicy food flavor experience

The sensory properties of food are the most important source of food-induced emotional responses. Spicy flavor is characterized by burning, stinging, or tingling, which gives a unique flavor to the sensory experience of food. The aim of the current study was to develop an emotion lexicon to measure the emotional responses to spicy food flavor. In Experiment 1, a focus group of frequent (N = 30) and infrequent (N = 30) spicy food consumers were interviewed to generate emotion words after tasting spicy food samples. After semantic analysis, comparison with published emotion lists, and positive and negative evaluations, a lexicon of 33 emotion words (21 positive and 12 negative emotion words) was developed for spicy flavor experiences. In Experiment 2, by applying the rate-all-that-apply technique, a separate group of participants (N = 91) rated the intensity of emotions before and after eating various spicy foods in small portions using the emotion lexicon generated in Experiment 1. Validation of the emotion lexicon shows that the high and the low spicy preference groups can be distinguished by most positive words (19 out of 21) and 4 negative words. Furthermore, participants’ spicy eating habits were significantly predicted by the positive or negative emotions associated with the spicy flavor experience during food tasting. Overall, the emotion lexicon serves as a valuable tool for investigating the affective correlates of spicy flavor across diverse spicy preference groups and holds promise for broader application to various products.

Analysis of Gastritis Prevention with Halal Food Consumption

Gastritis is an inflammation of the stomach lining that can be acute, chronic, diffuse or localized. When the defense mechanisms of the gastric mucosa are overwhelmed with bacteria and other irritants, localized inflammation occurs in the gastric mucosa. Common symptoms of gastritis include abdominal discomfort, bloating, headache, nausea, and vomiting, as well as discomfort or burning in the upper abdomen, nausea, and vomiting. and become bloated. Chills and fever may interfere with daily life. Because of the high incidence of gastritis, it is necessary for everyone, especially in productive age, to change a bad diet, such as consuming spicy foods, acidic foods or drinks, irregular meal times, and excessive portions of food, into a good lifestyle with healthier food consumption and of course halal. Diet and eating habits are the main components that affect a person's health and nutrition, therefore, as a Muslim, consuming halal and thoyyib food is an obligation. One must pay careful attention to the halal and health aspects. This research was conducted with a strategy of searching for journals used in the literature review. Some journals mentioned that consuming a balanced diet can help prevent gastritis. The study also found that consuming a variety of fruits and vegetables, such as papaya, apples, bananas and strawberries can help reduce gastritis. In addition, plenty of fish, seafood, such as salmon, sardines, tuna and seafood products rich in vitamin D can help prevent gastritis. There is also aloe vera extract shows that it effectively reduces indigestion and does not aggravate it. Research conducted on the relationship between halal food consumption and gastritis showed a significant relationship between food choices and gastritis

Genomic structure and marker-trait association for plant and fruit traits in Capsicum chinense and Capsicum baccatum germplasm

ObjectivesCapsicum baccatum and C. chinense are domesticated pepper species originating from Latin America recognized for their unique flavor and taste and widely diffused as spicy food for fresh uses or for processing. Owing to their capacity for adaptation to diverse habitats in tropical regions, these species serve as a valuable resource for agronomic traits and tolerance to both biotic and abiotic challenges in breeding projects. This study aims to dissect the genetic diversity of C. baccatum and C. chinense germplasm and to detect candidate genes underlying the variation of plant morphological and fruit size and shape traits. To that goal, SNP data from genotyping by sequencing have been used to investigate the genetic diversity and population structure of 103 accessions belonging to the two species. Further, plants have been assessed with main plant descriptors and fruit imaging analysis and association between markers and traits has been performed.ResultsThe population structure based on 29,820 SNPs revealed 4 subclusters separating C. chinense and C. baccatum individuals. A deeper analysis within each species highlighted three subpopulations in C. chinense and two in C. baccatum. Phenotypic characterization of 54 traits provided approximately 125 thousand datapoints highlighting main differences between species for flower and fruit traits rather than plant architecture. Marker-traits association, performed with the CMLM model, revealed a total of 6 robust SNPs responsible for change in flower traits and fruit shape. This is the first attempt for mapping morphological traits and fruit features in the two domesticated species, paving the way for further genomic assisted breeding.

“Spicy Touch”: Cross-modal associations between hand-feel touch and capsaicin-induced oral irritation

The influence of extrinsic hand-feel touch cues on consumer experiences in food and beverage consumption is well established. However, their impact on trigeminal perception, particularly the oral irritation caused by capsaicin or spicy foods, is less understood. This study aimed to determine the existence of cross-modal associations between hand-feel touch and capsaicin-induced oral irritation. This study investigated whether these potential associations were driven by the sensory contributions of the hand-feel tactile materials (measured by instrumental physical parameters) or by affective responses (evaluated through hedonic scales and the self-reported emotion questionnaire, EsSense Profile®, by consumers). In our study, 96 participants tasted a capsaicin solution while engaging with nine hand-feel tactile materials, i.e., cardboard, linen, rattan, silicone, stainless steel, sandpaper (fine), sandpaper (rough), sponge, and towel. They subsequently rated their liking and emotional responses, perceived intensity of oral irritation, and the congruency between hand-feel tactile sensation and oral irritation. Instrumental measurements characterized the surface texture of the hand-feel tactile materials, which were correlated with the collected sensory data. The results revealed that unique cross-modal associations between hand-feel touch and capsaicin-induced oral irritation. Specifically, while sandpapers demonstrated high congruence with the sensation of oral irritation, stainless steel was found to be least congruent. These associations were influenced by both the common emotional responses (“active,” “aggressive,” “daring,” “energetic,” “guilty,” and “worried”) evoked by the hand-feel tactile materials and the capsaicin, as well as by participants’ liking for the hand-feel tactile materials and the characteristics of the surface textures. This study provides empirical evidence of the cross-modality between hand-feel tactile sensations and capsaicin-induced oral irritation, opening new avenues for future research in this area.

Rosacea in East Asian populations: Clinical manifestations and pathophysiological perspectives for accurate diagnosis.

Rosacea is a chronic inflammatory disorder primarily affecting the facial skin, prominently involving the cheeks, nose, chin, forehead, and periorbital area. Cutaneous manifestations encompass persistent facial erythema, phymas, papules, pustules, telangiectasia, and flushing. The pathogenesis of rosacea is associated with various exacerbating or triggering factors, including microbial infestation, temperature fluctuations, sunlight exposure, physical exertion, emotional stress, consumption of hot beverages and spicy foods, and exposure to airborne pollen. These environmental factors interact with genetic predispositions in the development of rosacea. The roles of the lipophilic microbiome, ultraviolet radiation, nociceptive responses, and vascular alterations have been proposed as significant factors in the pathogenesis. These insights contribute to understanding the anatomical specificity of facial involvement and the progressive nature of rosacea. East Asian skin, predominantly classified as Fitzpatrick skin phototypes III to IV, is characterized by relatively diminished skin barrier function and increased sensitivity to irritants. Airborne pollen exposure may particularly act as a trigger in East Asian individuals, possibly mediated through toll-like receptors. The lack of specificity in objective clinical and histopathological findings leads to diagnostic challenges for individuals with colored skin, including East Asians, particularly when erythema is the sole objective manifestation. An alternative diagnostic scheme may thus be necessary. A diagnostic approach emphasizing vascular manifestations and nociceptive symptoms potentially holds promise for individuals with darker skin tones. More research focusing on potential variations in skin physiology across different racial groups is essential to establish more effective diagnostic schemes applicable to both dark and light skin colors.

Oral lichenoid drug eruption due to osimertinib for lung cancer.

Epidermal growth factor receptor-tyrosine kinase inhibitors (EGFR) are linked with side effects involving skin and mucosa. Herein, we present a unique case of oral lichenoid drug eruption (LDE) in a patient treated with osimertinib. A 75-year-old woman was diagnosed with metastatic EGFR-mutated lung adenocarcinoma, and started on osimertinib 80 mg PO daily. At 24 months of therapy, the patient developed a painful, red, and white striated oral lesion involving the left buccal mucosa and the adjacent buccal aspect of gingivae. Biopsy showed oral LDE. Causality assessment between osimertinib and the oral LDE via Naranjo Adverse Drug Reaction probability scale revealed a score of 5. Osimetinib discontinuation was not felt to be in the best interest of the patient. Therefore, diphenhydramine HCL mouthwash every 6 h PRN (before meals) was started. Spicy and hot foods were discontinued. At a four-week follow-up visit, the patient reported moderate improvement in her symptoms. Oral LDEs are considered premalignant lesions as they can transform into squamous cell carcinoma; therefore, regular follow-up is needed. Awareness of this potential side effect of osimertinib would also prevent unnecessary (and potentially costly) work-up and lead to its prompt diagnosis and treatment.