27 / 43
Food Chemistry 2018
Journal of Food, Nutrition and Population Health
ISSN: 2577-0586
Page 85
July 23-24, 2018
Rome, Italy
3
rd
Edition of International Conference on
Agriculture &
Food Chemistry
J Food Nutr Popul Health 2018, Volume 2
DOI: 10.21767/2577-0586-C2-006
T
he evidence base for the health effects of spice consumption
is insufficient, with only one large population-based study and
no reports from Europe or North America. Our objective was to
analyze the association between consumption of hot red chili
peppers and mortality, using a population-based prospective
cohortfromtheNationalHealthandNutritionalExaminationSurvey
(NHANES) III, a representative sample of US noninstitutionalized
adults, in which participants were surveyed from 1988 to 1994.
The frequency of hot red chili pepper consumption was measured
in 16,179 participants at least 18 years of age. Total and cause-
specific mortality were the main outcome measures. During
273,877 person-years of follow-up (median 18.9 years), a total of
4,946 deaths were observed. Total mortality for participants who
consumed hot red chili peppers was 21.6% compared to 33.6%
for those who did not (absolute risk reduction of 12%; relative
risk of 0.64). Adjusted for demographic, lifestyle, and clinical
characteristics,thehazardratiowas0.87(P=0.01;95%Confidence
Interval 0.77, 0.97). Consumption of hot red chili peppers was
associated with a 13% reduction in the instantaneous hazard of
death. Similar, but statistically nonsignificant trends were seen for
deaths from vascular disease, but not from other causes. In this
large population based prospective study, the consumption of hot
red chili pepper was associated with reduced mortality. Hot red
chili peppers may be a beneficial component of the diet.
mohammed.naeem@plymouth.ac.ukThe association of hot red chili pepper consumption and
mortality: A large population-based cohort study
Mustafa Chopan
University of Vermont, USA