Association between frequency of spicy food consumption and hypertension: a cross-sectional study in Zhejiang Province, China

BACKGROUND: Hypertension is a known risk factor for multiple chronic diseases. Existing literature on the association between frequency of spicy food consumption and hypertension shows mixed findings. METHODS: The analyses are based on the Tongxiang baseline dataset of the China Kadoorie Biobank pro...

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Dades bibliogràfiques
Publicat a:Nutr Metab (Lond)
Autors principals: Wang, Hao, Chen, Lingli, Shen, Dun, Cao, Yuan, Zhang, Xiaoyi, Xie, Kaixu, Wang, Chunmei, Zhu, Shuiqing, Pei, Pei, Guo, Yu, Bragg, Fiona, Yu, Min, Chen, Zhengming, Li, Liming
Format: Artigo
Idioma:Inglês
Publicat: BioMed Central 2021
Matèries:
Research
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC8259443/
https://ncbi.nlm.nih.gov/pubmed/34229688
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12986-021-00588-7
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