Artigo Acesso aberto Revisado por pares

Chili Pepper Consumption and Mortality in Italian Adults

2019; Elsevier BV; Volume: 74; Issue: 25 Linguagem: Inglês

10.1016/j.jacc.2019.09.068

ISSN

1558-3597

Autores

Marialaura Bonaccio, Augusto Di Castelnuovo, Simona Costanzo, Emilia Ruggiero, Amalia De Curtis, Mariarosaria Persichillo, Claudio Tabolacci, Francesco Facchiano, Chiara Cerletti, Maria Benedetta Donati, Giovanni de Gaetano, Licia Iacoviello, Licia Iacoviello, Giovanni de Gaetano, Maria Benedetta Donati, Licia Iacoviello, Marialaura Bonaccio, Americo Bonanni, Chiara Cerletti, Simona Costanzo, Amalia De Curtis, Giovanni de Gaetano, Augusto Di Castelnuovo, Maria Benedetta Donati, Francesco Gianfagna, Mariarosaria Persichillo, Teresa Di Prospero, Jos Vermylen, Ignacio De Paula Carrasco, Simona Giampaoli, Antonio Spagnuolo, Deodato Assanelli, Vincenzo Centritto, Simona Costanzo, Marco Olivieri, Marco Olivieri, Augusto Di Castelnuovo, Marialaura Bonaccio, Simona Costanzo, Alessandro Gialluisi, Francesco Gianfagna, Emilia Ruggiero, Amalia De Curtis, Sara Magnacca, Benedetta Izzi, Francesco Gianfagna, Annalisa Marotta, Fabrizia Noro, Americo Bonanni, Francesca De Lucia, Mariarosaria Persichillo, Francesca Bracone, Francesca De Lucia, S. Dudiez, Livia Rago, Livia Rago, Simona Costanzo, Amalia De Curtis, Licia Iacoviello, Teresa Panzera, Mariarosaria Persichillo,

Tópico(s)

Hops Chemistry and Applications

Resumo

Chili pepper is a usual part of a traditional Mediterranean diet. Yet epidemiological data on the association between chili pepper intake and mortality risk are scarce, with a lack of studies from Mediterranean populations.This study sought to examine the association between chili pepper consumption and risk of death in a large sample of the adult Italian general population, and to account for biological mediators of the association.Longitudinal analysis was performed on 22,811 men and women enrolled in the Moli-sani Study cohort (2005 to 2010). Chili pepper intake was estimated by the EPIC (European Prospective Investigation Into Cancer) Food Frequency Questionnaire and categorized as none/rare consumption, up to 2 times/week, >2 to ≤4 times/week, and >4 times/week.Over a median follow-up of 8.2 years, a total of 1,236 deaths were ascertained. Multivariable hazard ratios (HRs) for all-cause and cardiovascular disease (CVD) mortality among participants in the regular (>4 times/week) relative to none/rare intake were 0.77 (95% confidence interval [CI]: 0.66 to 0.90) and 0.66 (95% CI: 0.50 to 0.86), respectively. Regular intake was also inversely associated with ischemic heart disease (HR: 0.56; 95% CI: 0.35 to 0.87) and cerebrovascular (HR: 0.39; 95% CI: 0.20 to 0.75) death risks. The association of chili pepper consumption with total mortality appeared to be stronger in hypertension-free individuals (p for interaction = 0.021). Among known biomarkers of CVD, only serum vitamin D marginally accounted for such associations.In a large adult Mediterranean population, regular consumption of chili pepper is associated with a lower risk of total and CVD death independent of CVD risk factors or adherence to a Mediterranean diet. Known biomarkers of CVD risk only marginally mediate the association of chili pepper intake with mortality.

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