Spicy food consumption and biological aging across multiple organ systems: a longitudinal analysis from the China Multi-Ethnic cohort
Spicy foods may have potential benefits for biological aging. Our findings highlight that spicy foods may slow comprehensive and organ-specific biological aging, especially metabolic and kidney biological aging.
Authors
- Zhuoma Duoji
- Xiong Xiao (ORCID: https://orcid.org/0000-0003-4471-7946)
- Yuan Zhang (ORCID: https://orcid.org/0000-0002-4174-0641)
- Hong Feng (ORCID: https://orcid.org/0000-0002-2884-4905)
- Ning Zhang (ORCID: https://orcid.org/0000-0002-8422-3062)
- Xuehui Zhang (ORCID: https://orcid.org/0000-0003-1016-6488)
- Wen Qian (ORCID: https://orcid.org/0000-0002-4468-071X)
- Liling Chen (ORCID: https://orcid.org/0000-0002-2868-741X)
- Yi Xiang (ORCID: https://orcid.org/0000-0002-8969-7371)
- Xing Zhao (ORCID: https://orcid.org/0000-0002-9008-7167)
Institutions
- Tibet University (CN)
- Guiyang Medical University (CN)
- Sichuan University (CN)
- Kunming Medical University (CN)
- West China Hospital of Sichuan University (CN)
- Chengdu Center for Disease Control and Prevention (CN)
Publication Details
- Journal
- Nutrition Journal
- Published
- 2025-05-23
- DOI
- https://doi.org/10.1186/s12937-025-01147-z
- Primary Topic
- Nutritional Studies and Diet
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Natural Science Foundation of China
- Natural Science Foundation of Sichuan Province
- Center for Makroøkologi, Evolution og Klima