Spicy food consumption and risk of lip, oral cavity and pharynx cancers: a prospective cohort study of Chinese adults.
10.3760/cma.j.cn112338-20210616-00475
- Author:
Qiao Rui WEN
1
;
Qi LIU
1
;
Jun LYU
1
;
Yu GUO
2
;
Pei PEI
3
;
Ling YANG
4
;
Huai Dong DU
4
;
Yi Ping CHEN
4
;
Jun Shi CHEN
5
;
Can Qing YU
1
;
Zheng Ming CHEN
4
;
Li Ming LI
1
Author Information
1. Department of Epidemiology and Biostatistics, School of Public Health, Peking University/Peking University Center for Public Health and Epidemic Preparedness and Response/Key Laboratory of Molecular Cardiovascular Sciences (Peking University), Ministry of Education,Beijing 100191, China.
2. Fuwai Hospital Chinese Academy of Medical Sciences, National Center for Cardiovascular Diseases, Beijing 100037, China.
3. Chinese Academy of Medical Sciences, Beijing 100730, China.
4. Nuffield Department of Population Health, Center for Clinical and Epidemiological Studies/Population Health Research Unit, Medical Research Council, University of Oxford, Oxford OX3 7LF, UK.
5. China National Center for Food Safety Risk Assessment, Beijing 100022, China.
- Publication Type:Journal Article
- MeSH:
Adolescent;
Adult;
China/epidemiology*;
Humans;
Lip;
Pharyngeal Neoplasms/epidemiology*;
Prospective Studies;
Risk Factors;
Spices
- From:
Chinese Journal of Epidemiology
2022;43(2):169-174
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To explore the association of spicy food consumption and risk of lip, oral cavity, and pharynx cancers (LOCPs) in Chinese adults. Methods: Based on the baseline survey and long-term follow-up of the China Kadoorie Biobank (CKB) study, Cox proportional hazard regression models were used to estimate hazard ratios (HR) and 95% confidence intervals (95%CI) for associations between spicy food consumption and LOCPs incidence. Results: Of the 510 145 participants included at baseline, 30.1% reported daily spicy food consumption. During a mean follow-up of 10.8 (2.0) years, we documented 767 LOCPs cases. Multivariate adjusted analyses showed that the risk of LOCPs incidence decreased with the frequency of spicy food intake (trend P=0.003), with HR of 0.69 (95%CI:0.54-0.88) for daily spicy food consumers, compared with never or occasional consumers. Participants who preferred moderate pungency degrees had the lowest risk of LOCPs, with a 33%[0.67(95%CI:0.52-0.87)] reduced risk compared to those who consumed spicy food less than once per week. The later the starting age, the lower the risk (trend P=0.004). Those who started eating spicy food after 18 years old had the lowest risk of LOCPs incidence, with adjusted HR (95%CI) of 0.70(0.54-0.92). Conclusions: Spicy food intake might be associated with a decreased risk of LOCPs incidence. Such association was independent of healthy lifestyles. Advocating moderate-pungency spicy food consumption and healthy lifestyles might help prevent LOCPs.
