"Eating Spicy Food, Dietary Approaches to Stop Hypertension (DASH) Score, and Their Interaction on Incident Stroke in Southwestern Chinese Aged 30-79: A Prospective Cohort Study"

作者全名："Chen, Liling; Tang, Wenge; Wu, Xiaomin; Zhang, Rui; Ding, Rui; Liu, Xin; Tang, Xiaojun; Wu, Jing; Ding, Xianbin"

作者地址："[Chen, Liling; Wu, Xiaomin; Zhang, Rui; Wu, Jing] Chinese Ctr Dis Control & Prevent, Natl Ctr Chron & Noncommunicable Dis Control & Pre, Beijing 100050, Peoples R China; [Chen, Liling; Tang, Wenge; Ding, Xianbin] Inst Chron Noncommunicable Dis Control & Prevent, Chongqing Ctr Dis Control & Prevent, Chongqing 400042, Peoples R China; [Wu, Xiaomin; Wu, Jing] Tianjin Med Univ, Sch Publ Hlth, Dept Epidemiol & Biostat, Tianjin 300070, Peoples R China; [Ding, Rui] Chongqing Med Univ, Med Coll 1, Chongqing 400016, Peoples R China; [Liu, Xin; Tang, Xiaojun] Chongqing Med Univ, Res Ctr Med & Social Dev, Sch Publ Hlth & Management, Chongqing 400016, Peoples R China"

通信作者："Wu, J (通讯作者)，Chinese Ctr Dis Control & Prevent, Natl Ctr Chron & Noncommunicable Dis Control & Pre, Beijing 100050, Peoples R China.; Ding, XB (通讯作者)，Inst Chron Noncommunicable Dis Control & Prevent, Chongqing Ctr Dis Control & Prevent, Chongqing 400042, Peoples R China.; Wu, J (通讯作者)，Tianjin Med Univ, Sch Publ Hlth, Dept Epidemiol & Biostat, Tianjin 300070, Peoples R China."

来源：NUTRIENTS

ESI学科分类：AGRICULTURAL SCIENCES

WOS号：WOS:000946956800001

JCR分区：Q1

影响因子：4.8

年份：2023

卷号：15

期号：5

开始页：　

结束页：　

文献类型：Article

关键词：spicy food; dietary approaches to stop hypertension; stroke incidence; interaction; prospective cohort study

摘要："Little is known about the association between spicy food intake, dietary approaches to stop hypertension (DASH) score, and incident stroke. This study aimed to explore the association of eating spicy food, DASH score, and their interaction with stroke incidence. We included 22,160 Han residents aged 30-79 in southwest China from the China Multi-Ethnic Cohort. Three hundred and twelve cases were newly diagnosed with stroke by October 8, 2022, during a mean of 45.5 months of follow-up. Cox regression analyses showed that eating spicy food reduced stroke risk by 34% among people with low DASH scores (HR 0.66, 95%CI 0.45-0.97), while individuals with high DASH scores versus low DASH scores had a 46% lower stroke incidence among spicy food nonconsumers (HR 0.54, 95%CI 0.36-0.82). The HR of the multiplicative interactive term was 2.02 (95%CI 1.24-3.30) and the overall estimates of relative excess risk due to interaction (RERI), attributable proportion due to interaction (AP), and the synergy index (S) were 0.54 (95%CI 0.24-0.83), 0.68 (95%CI 0.23-1.14), and 0.29 (95%CI 0.12-0.70), respectively. Consuming spicy food seems to be associated with lower stroke risk only in people who have a lower DASH score, while the beneficial effect of higher DASH scores seems to be found only among nonconsumers of spicy food, and a negative interaction may exist between them in southwestern Chinese aged 30-79. This study could provide scientific evidence for dietary guidance to reduce stroke risk."

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