The journal of nutrition, health & aging

, Volume 22, Issue 3, pp 311–320 | Cite as

Association of Spicy Food Consumption Frequency with Serum Lipid Profiles in Older People in China

  • K. Yu
  • Y. Xue
  • T. He
  • L. Guan
  • A. Zhao
  • Yumei Zhang



There has been recent interest in spicy foods and their bioactive ingredients for cardiovascular health. This study aims to explore relationship between spicy food consumption frequency and serum lipid profiles in a cross-sectional sample of older Chinese from China Health and Nutrition Survey (CHNS).


A total of 1549 participant aged 65 years and above from CHNS 2009 were included in the analysis. Information on spicy food consumption was obtained using a questionnaire survey and 24h dietary recalls over three consecutive days combined with weighted food inventory. Fasting blood samples were analyzed for total cholesterol (TC), triglycerides, high density lipoprotein cholesterol (HDL-C), low density lipoprotein cholesterol (LDL-C), apolipoprotein A1 (apoA1) and apolipoprotein B (apoB). Correlations between spicy food consumption frequency and serum lipid profiles were evaluated by multivariate linear regression models.


The result shows a significant positive association between frequency of spicy food consumption estimated by the frequency question and daily spicy food intake calculated from 24h recall. After adjustment for potential lifestyle and dietary confounding factors, men with higher frequency of spicy food consumption showed higher apoA1 level, and lower ratio of LDL-C/apoB (p for trend <0.05). For female, frequency of spicy food consumption was significantly associated with TC, LDL-C, apoB, LDL-C/HDL-C, and apoB/apoA1 in an inverse manner, and positively correlated with apoA1 level (p for trend <0.05).


In this study with Chinese aged 65y and above, increased spicy food consumption frequency may favorably associated with some risk factors for cardiovascular diseases.


Spicy food consumption serum lipids association older people 


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Copyright information

© Serdi and Springer-Verlag France SAS, part of Springer Nature 2018

Authors and Affiliations

  • K. Yu
    • 1
  • Y. Xue
    • 1
    • 2
  • T. He
    • 1
  • L. Guan
    • 3
  • A. Zhao
    • 4
  • Yumei Zhang
    • 1
    • 5
  1. 1.Department of Nutrition and Food Hygiene, School of Public HealthPeking UniversityBeijingChina
  2. 2.CAS Key Laboratory of Pathogenic Microbiology and Immunology, Institute of MicrobiologyChinese Academy of ScienceBeijingChina
  3. 3.Cardio-Union (Beijing) Medical Technology Co., LtdBeijingChina
  4. 4.Department of Social Medicine and Health Education, School of Public HealthPeking UniversityBeijingChina
  5. 5.BeijingChina

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