Objective:To explore the association between spicy food intake and the risk for cardio/cerebrovascular diseases.Methods:Data were collected from the China Kadoorie Biobank project conducted in Pengzhou, Sichuan Province. Using the Cox proportional hazards regression model, we analyzed the associations of the frequency of spicy food intake, spicy level, types of spicy food, and the age when regular intake of spicy food began (intake in 1 day/week), with the risk for cardio/cerebrovascular disease. Furthermore, the associations with the risks for ischemic heart disease (IHD) and cerebrovascular diseases, as well as the risk of ischemic stroke (IS) and hemorrhagic stroke (HS) were analyzed.Results:A total of 54 859 study participants were included in the study, in whom 49 320 had spicy food intake (89.90%). In these participants, 37 680 (68.69%) had spicy food intake in 6-7 days/week, 5 036 (9.18%) had spicy food intake in 1-5 days/week, and 6 604 (12.03%) had spicy food intake once a week; 5 539 (10.10%) had never/almost never had spicy food intake. After adjusting for multiple confounding factors, compared with those who never/almost never had spicy food intake, intake of spicy food was associated with reduced risks for IHD (intake in 6-7 days/week: HR=0.86, 95% CI: 0.78-0.95), cerebrovascular diseases (intake in 6-7 days/week: HR=0.88, 95% CI: 0.81-0.96), and IS (intak in 6-7 days/week: HR=0.85, 95% CI: 0.76-0.95). With the increase of spicy food intake frequency, the risk for cardio/cerebrovascular disease decreased (intake in 1-5 days/week: HR=0.91, 95% CI: 0.85-0.98; intake in 6-7 days/week: HR=0.89, 95% CI: 0.84-0.94) (trend test P<0.001). However, no statistical association was found between spicy food intake and the risk for HS. In terms of spicy level, after adjusting for multiple confounding factors, compared with those who never/almost never had spicy food intake, intake of spicy food was associated with reduced risk for cardio/cerebrovascular disease (moderate: HR=0.86, 95% CI: 0.82-0.90) and cerebrovascular disease (moderate: HR=0.90, 95% CI: 0.84-0.97). With the increase of spicy level, the risk for IHD decreased (moderate: HR=0.86, 95% CI: 0.79-0.93; strong: HR=0.84, 95% CI: 0.74-0.95) (trend test P<0.001). After adjusting for multiple confounding factors, compared with those who never/almost never had spicy food intake, intake of any type of spicy food was associated with reduced risk for cardio/cerebrovascular disease, IHD, and cerebrovascular disease. Regulat intake of spicy food from age 0-10 years was associated with reduced risk for cardio/cerebrovascular disease, IHD, and cerebrovascular disease. Regular intake of spicy food from age 11-20 years reduced the risk for cardio/cerebrovascular disease and IHD. There was no significant association between the regular intake of spicy food from age 21-79 years and the risks for cardio/cerebrovascular disease, IHD and cerebrovascular disease. Conclusion:The intake of spicy food could reduced the risk for cardio/cerebrovascular diseases, IHD, cerebrovascular diseases and IS in residents aged 30-79 years in Sichuan.

Objective:To explore the association between spicy food intake and the risk for cardio/cerebrovascular diseases.Methods:Data were collected from the China Kadoorie Biobank project conducted in Pengzhou, Sichuan Province. Using the Cox proportional hazards regression model, we analyzed the associations of the frequency of spicy food intake, spicy level, types of spicy food, and the age when regular intake of spicy food began (intake in 1 day/week), with the risk for cardio/cerebrovascular disease. Furthermore, the associations with the risks for ischemic heart disease (IHD) and cerebrovascular diseases, as well as the risk of ischemic stroke (IS) and hemorrhagic stroke (HS) were analyzed.Results:A total of 54 859 study participants were included in the study, in whom 49 320 had spicy food intake (89.90%). In these participants, 37 680 (68.69%) had spicy food intake in 6-7 days/week, 5 036 (9.18%) had spicy food intake in 1-5 days/week, and 6 604 (12.03%) had spicy food intake once a week; 5 539 (10.10%) had never/almost never had spicy food intake. After adjusting for multiple confounding factors, compared with those who never/almost never had spicy food intake, intake of spicy food was associated with reduced risks for IHD (intake in 6-7 days/week: HR=0.86, 95% CI: 0.78-0.95), cerebrovascular diseases (intake in 6-7 days/week: HR=0.88, 95% CI: 0.81-0.96), and IS (intak in 6-7 days/week: HR=0.85, 95% CI: 0.76-0.95). With the increase of spicy food intake frequency, the risk for cardio/cerebrovascular disease decreased (intake in 1-5 days/week: HR=0.91, 95% CI: 0.85-0.98; intake in 6-7 days/week: HR=0.89, 95% CI: 0.84-0.94) (trend test P<0.001). However, no statistical association was found between spicy food intake and the risk for HS. In terms of spicy level, after adjusting for multiple confounding factors, compared with those who never/almost never had spicy food intake, intake of spicy food was associated with reduced risk for cardio/cerebrovascular disease (moderate: HR=0.86, 95% CI: 0.82-0.90) and cerebrovascular disease (moderate: HR=0.90, 95% CI: 0.84-0.97). With the increase of spicy level, the risk for IHD decreased (moderate: HR=0.86, 95% CI: 0.79-0.93; strong: HR=0.84, 95% CI: 0.74-0.95) (trend test P<0.001). After adjusting for multiple confounding factors, compared with those who never/almost never had spicy food intake, intake of any type of spicy food was associated with reduced risk for cardio/cerebrovascular disease, IHD, and cerebrovascular disease. Regulat intake of spicy food from age 0-10 years was associated with reduced risk for cardio/cerebrovascular disease, IHD, and cerebrovascular disease. Regular intake of spicy food from age 11-20 years reduced the risk for cardio/cerebrovascular disease and IHD. There was no significant association between the regular intake of spicy food from age 21-79 years and the risks for cardio/cerebrovascular disease, IHD and cerebrovascular disease. Conclusion:The intake of spicy food could reduced the risk for cardio/cerebrovascular diseases, IHD, cerebrovascular diseases and IS in residents aged 30-79 years in Sichuan.

Objective:To investigate the effect of Shengxian decoction combined with irbesartan and atorvastatin on tranditonal Chinese medicine (TCM) efficacy, blood lipid levels and blood pressure variability in patients with hypertension.Methods:This study prospectively selected 80 cases of hypertension patients in Chuzhou First People's Hospital from March 2016 to March 2019 as the objects, and were randomly divided into observation group and control group with 40 cases in each group. The control group was treated with irbesartan and atorvastatin, and the observation group was treated with Shengxian decoction on the basis of the treatment. After the treatment, the TCM efficacy , related blood lipids and improvement of blood pressure variability of the two groups were compared.Results:The total effective rate of TCM syndrome in the observation group (92.5%) was significantly higher than that in the control group (70.0%), with statistically significant difference ( P<0.05); compared with before treatment, the systolic blood pressure (SBP) in both groups was significantly decreased ( P<0.05), but there was no significant difference in diastolic blood pressure (DBP) between the two groups before and after treatment ( P>0.05); there was no significant difference in SBP and DBP between the two groups after treatment ( P<0.05). Compared with that before treatment, 24 h standard deviation of systolic blood pressure (24 h SSD), day standard deviation of systolic blood pressure (dSSD) and night standard deviation of systolic blood pressure (nSSD) in the two groups were significantly decreased ( P<0.05), while there was no significant difference in 24 h standard deviation of diastolic blood pressure (24 h DSD), day standard deviation of diastolic blood pressure (dDSD) and night standard deviation of diastolic blood pressure (nDSD) between the two groups ( P>0.05). Compared with the control group, the levels of 24 h SSD, dSSD and nSSD in the observation group were significantly lower ( P<0.05), while there was no significant difference in 24 h DSD, dDSD, nDSD between the two groups ( P>0.05); after treatment, the levels of total cholesterol (TC), triglyceride (TG) and low-density lipoprotein (LDL) in the two groups were significantly decreased ( P<0.05), and the observation group was significantly lower than the control group ( P<0.05). Conclusions:Shengxian decoction is effective in treating blood stasis type hypertension, which can effectively improve blood pressure variability and blood lipid levels.

Objective: To evaluate the cost-effectiveness of intervention and management of the patients with dyslipidemia in some districts in Shenzhen and provide health economic basis for prevention and control of dyslipidemia. Methods: We conducted a comprehensive community intervention among patients for dyslipidemia management, enrolling 204 cases of dyslipidemia in the intervention group and 200 cases in the control group through multi-stage cluster random sampling. We collected baseline and intervention data, such as the cost of institutional intervention (labor costs, office expenses, material expenses, loss of low-value consumables, service costs, and depreciation of fixed assets), patient costs (direct and indirect medical costs), effect indicators (lipid control rate, lipid improvement rate, and lipid exacerbation rate) to analyze cost-effectiveness. Results: After 12 months of the comprehensive community intervention, the total cost for the intervention group was 1 321.62 yuan per capita; the cost per patient was 973.33 yuan; and per capita institutional cost was 348.29 yuan. Total cholesterol, triglyceide, and high-density lipoprotein cholesterol of intervention group decreased by 0.43 mmol/L, 0.16 mmol/L, and 0.42 mmol/L, respectively, after the intervention, and there was a significant difference before and after the intervention (P<0.05). After intervention, the intervention group lipid control rate was 17.6%, the lipid improvement rate was 48.0%, and the lipid exacerbation rate was 7.4%, whereas those of the control group were 10.5%, 22.5%, and 16.0%, respectively. The lipid control rate and improvement rate in the intervention group were higher than those in the control group, and the lipid exacerbation rate was lower than that of the control group. The difference between the two groups was statistically significant (χ²=43.774, P<0.001). Patients in the control group had a unit cost of 81.17 yuan for 1% of blood lipid control rate and 37.88 yuan for one unit of blood lipid improvement rate. The corresponding per capita cost of the intervention group was 74.87 yuan and 27.51 yuan, respectively. The intervention group's cost-effect ratio was lower than that of the control group and had good cost-effectiveness. Conclusions The comprehensive community intervention and management of patients with dyslipidemia was effective in terms of health economics and it is worth the long-term implementation and promotion in the community health service center.

Objective To explore the clinical application of treating severe soft tissue defect on distal leg and foot with sural nerve nutrient vessels retrograde island flap.Methods A total of 34 cases of patients who were treated with sural nerve nutrient vessels retrograde island flap were regared as the observation group, and the other 12 cases who were treated with local rotation skin flap grafting were regared as the control group.The postoperative survival rate of skin flap,complications,functional recovery and local sensation of the two groups were evaluated.Results The transplanted skin flap of the observation group all survived after operation.There were 3 cases of partial necrosis of the skin flap distal edge which were cured with dressing change.A few tension vesicle occured in 3 patients and they were cured with dressing change.The transplanted skin flap of the control group all survived after operation,but there were different degree of scar contracture,flap deformation and flap atrophy 6 months after surgery.The postoperative function,local sensation,scar size of the observation group were better than those of the control group with statistically significant difference (P<0.05).Conclusion To treat severe soft tissue defect on distal leg and foot with sural nerve nutrient vessels retrograde island flap is a good method which can promote severe tissue defect repair on the lower extremity and foot.

Objective To study the clinical effect and complications of modified autogenous fat grafting for breast augmentation.Methods The datas of 29 patients with improved autogenous fat grafting for breast augmentation and 32 patients with traditional autogenous fat grafting for breast augmentation were summarised.The adipocyte survival rate,complications and patient satisfaction survey after 3 and 6 months of transplantation were evaluated.PAAG breast augmentation and normal breast tissue specimens were detected by HE staining and immunofluorescence staining to analyze the safety of autogenous fat grafting for breast augmentation.Results Both of adipocyte survival rates and satisfaction of patients who recieved improved autogenous fat grafting were significantly higher than those of patients with traditional autogenous fat grafting(P ＜ 0.05),both two methods with less complications,the difference was not significant (P ＞ 0.05).The immunofluorescence tests showed that there was no inflammatory reaction and immune dysfunction of autogenous fat grafting,which had no difference with the results of the normal tissues (P ＞ 0.05).Conclusion Autogenous fat grafting for breast augmentation is safe and reliable,and modified autogenous fat grafting for breast augmentation can obviously increase the adipocyte survival rate after transplantation.

Objective To study the effects of salt and cooking oil intervention among hypertensive patients on knowledge-attitude-practice. Method Three thousand hypertensive patients from 20 community health service centers in Shenzhen were chosen by multi-stage cluster random sampling method. Salt measuring spoons and scaled oil pots were provided during six-month health intervention. Before and after the six-months health intervention, 2 976 and 2 864 valid questionnaires were collected respectively. After intervention, 40 families were randomly selected to perform an investigation of cooking oil and salt weighing during 3 d 24 h. Result Before the intervention, the rates of awareness on the intake of salt and cooking oil were 29.94% and 16.23% respectively. After intervention, the rates increased to 88.58% (P<0.000 1) and 84.29%(P<0.000 1) respectively. The rates of restriction on the intake of salt and cooking oil were 62.97% and 59.07%, respectively, after the intervention, the rates were 97.14% and 96.79% (P<0.000 1), respectively. By using the salt measuring spoons and scaled oil pots, the intake of cooking oil and salt reached the recommended amount in Chinese dietary guideline. Conclusion The implementation of health education combined with appropriate tools could promote the knowledge and behavior of the salt and cooking oil consumption.