Chili Pepper Consumption and Mortality in Italian Adults,Journal of the American College of Cardiology

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Chili Pepper Consumption and Mortality in Italian Adults
Journal of the American College of Cardiology ( IF 21.7 ) Pub Date : 2019-12-01 , DOI: 10.1016/j.jacc.2019.09.068
Marialaura Bonaccio ₁ , Augusto Di Castelnuovo ₂ , Simona Costanzo ₁ , Emilia Ruggiero ₁ , Amalia De Curtis ₁ , Mariarosaria Persichillo ₁ , Claudio Tabolacci ₃ , Francesco Facchiano ₃ , Chiara Cerletti ₁ , Maria Benedetta Donati ₁ , Giovanni de Gaetano ₁ , Licia Iacoviello ₄ ,

Affiliation

BACKGROUND Chili pepper is a usual part of a traditional Mediterranean diet. Yet epidemiological data on the association between chili pepper intake and mortality risk are scarce, with a lack of studies from Mediterranean populations. OBJECTIVES This study sought to examine the association between chili pepper consumption and risk of death in a large sample of the adult Italian general population, and to account for biological mediators of the association. METHODS Longitudinal analysis was performed on 22,811 men and women enrolled in the Moli-sani Study cohort (2005 to 2010). Chili pepper intake was estimated by the EPIC (European Prospective Investigation Into Cancer) Food Frequency Questionnaire and categorized as none/rare consumption, up to 2 times/week, >2 to ≤4 times/week, and >4 times/week. RESULTS Over a median follow-up of 8.2 years, a total of 1,236 deaths were ascertained. Multivariable hazard ratios (HRs) for all-cause and cardiovascular disease (CVD) mortality among participants in the regular (>4 times/week) relative to none/rare intake were 0.77 (95% confidence interval [CI]: 0.66 to 0.90) and 0.66 (95% CI: 0.50 to 0.86), respectively. Regular intake was also inversely associated with ischemic heart disease (HR: 0.56; 95% CI: 0.35 to 0.87) and cerebrovascular (HR: 0.39; 95% CI: 0.20 to 0.75) death risks. The association of chili pepper consumption with total mortality appeared to be stronger in hypertension-free individuals (p for interaction = 0.021). Among known biomarkers of CVD, only serum vitamin D marginally accounted for such associations. CONCLUSIONS In a large adult Mediterranean population, regular consumption of chili pepper is associated with a lower risk of total and CVD death independent of CVD risk factors or adherence to a Mediterranean diet. Known biomarkers of CVD risk only marginally mediate the association of chili pepper intake with mortality.

中文翻译：

意大利成年人的辣椒消费量和死亡率

背景辣椒是传统地中海饮食的常见部分。然而，由于缺乏对地中海人群的研究，关于辣椒摄入量与死亡风险之间关联的流行病学数据很少。目的本研究试图在大样本的意大利成人普通人群中检验辣椒消费与死亡风险之间的关联，并解释该关联的生物介质。方法对参加 Moli-sani 研究队列（2005 年至 2010 年）的 22,811 名男性和女性进行了纵向分析。辣椒摄入量由 EPIC（欧洲癌症前瞻性调查）食物频率问卷估计，并分类为无/很少食用、最多 2 次/周、> 2 至 ≤ 4 次/周和 > 4 次/周。结果中位随访时间超过 8 次。2 年间，共有 1,236 人死亡。相对于不摄入/稀有摄入的参与者，常规（> 4 次/周）参与者的全因和心血管疾病 (CVD) 死亡率的多变量风险比 (HR) 为 0.77（95% 置信区间 [CI]：0.66 至 0.90）和 0.66（95% CI：0.50 至 0.86）。定期摄入也与缺血性心脏病（HR：0.56；95% CI：0.35 至 0.87）和脑血管病（HR：0.39；95% CI：0.20 至 0.75）死亡风险呈负相关。辣椒消费与总死亡率的相关性似乎在无高血压个体中更强（交互作用 p = 0.021）。在已知的 CVD 生物标志物中，只有血清维生素 D 略微解释了这种关联。结论在大量成年地中海人群中，经常食用辣椒与较低的总死亡率和 CVD 死亡风险相关，而与 CVD 风险因素或坚持地中海饮食无关。已知的 CVD 风险生物标志物仅略微介导辣椒摄入量与死亡率之间的关联。

更新日期：2019-12-01

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