Association of spicy food consumption with colorectal polyp and adenoma prevalence: findings from the Lanxi Pre-Colorectal Cancer Cohort (LP3C)
Our findings identify spicy food consumption as an independent dietary correlate of colorectal polyp formation in high-risk Chinese adults, with differential risk patterns across lesion subtypes and anatomical sites. These novel epidemiological findings suggest that limiting spicy food consumption may reduce polyp risk in populations at high risk of colorectal cancer.
Authors
- Peiling Hu
- Jingjing Jiao (ORCID: https://orcid.org/0000-0003-4167-1567)
- Xiaolong Yan (ORCID: https://orcid.org/0009-0001-7368-8569)
- Yu Zhang (ORCID: https://orcid.org/0000-0003-1025-906X)
- Hao Ye
- Fuzhen Pan
- Jing Zhao (ORCID: https://orcid.org/0000-0003-2032-4371)
- Pan Zhuang
- Xiaodong Hu (ORCID: https://orcid.org/0009-0001-1001-1358)
- Xunan Lin
- Weifang Zheng
- Xiaohui Liu (ORCID: https://orcid.org/0000-0001-8934-9871)
Institutions
- ZheJiang Institute For Food and Drug Control (CN)
- Zhejiang University (CN)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2025-09-09
- DOI
- https://doi.org/10.3389/fnut.2025.1642192
- Primary Topic
- Colorectal Cancer Screening and Detection
- Type
- article
- Field-Weighted Citation Impact
- 0.00