Consuming spicy food and type 2 diabetes incidence in Southwestern Chinese aged 30–79: a prospective cohort study
Consuming spicy food may lower the risk of developing type 2 diabetes, particularly at a frequency of 3-5 days/week, and with weak pungency. Further multicenter prospective studies or interventional studies are needed to confirm these findings.
Authors
- Liling Chen (ORCID: https://orcid.org/0000-0002-3624-6745)
- Wenge Tang
- Jing Wu (ORCID: https://orcid.org/0000-0003-3519-0839)
- Xianbin Ding (ORCID: https://orcid.org/0000-0002-0186-2302)
- Yuxuan Chen (ORCID: https://orcid.org/0000-0002-4228-6751)
- Rui Zhang (ORCID: https://orcid.org/0000-0003-4859-2968)
- Xiaomin Wu (ORCID: https://orcid.org/0000-0003-3858-7399)
Institutions
- Xian Center for Disease Control and Prevention (CN)
- National Center for Chronic and Noncommunicable Disease Control and Prevention (CN)
- Chongqing Public Health Medical Center (CN)
- Tianjin Medical University (CN)
- Chongqing Medical University (CN)
Publication Details
- Journal
- Nutrition Journal
- Published
- 2024-11-11
- DOI
- https://doi.org/10.1186/s12937-024-00996-4
- Citations
- 1
- Primary Topic
- Obesity, Physical Activity, Diet
- Type
- article
- Field-Weighted Citation Impact
- 0.54
Funders
- Science-Health Joint Medical Scientific Research Project of Chongqing
- National Key Research and Development Program of China