Consumption of spicy foods and total and cause specific mortality: population based cohort study.

ABSTRACT:

Objective

To examine the associations between the regular consumption of spicy foods and total and cause specific mortality.

Design

Population based prospective cohort study.

Setting

China Kadoorie Biobank in which participants from 10 geographically diverse areas across China were enrolled between 2004 and 2008.

Participants

199,293 men and 288,082 women aged 30 to 79 years at baseline after excluding participants with cancer, heart disease, and stroke at baseline.

Main exposure measures

Consumption frequency of spicy foods, self reported once at baseline.

Main outcome measures

Total and cause specific mortality.

Results

During 3,500,004 person years of follow-up between 2004 and 2013 (median 7.2 years), a total of 11,820 men and 8404 wome

SUBMITTER: Lv J 

PROVIDER: S-EPMC4525189 | biostudies-literature | 2015 Aug

REPOSITORIES: biostudies-literature