中国成年人辣食摄入与唇、口腔及咽部恶性肿瘤发病风险的前瞻性队列研究

目的探索我国成年人辣食摄入与唇、口腔及咽部恶性肿瘤(LOCPs)发病风险的关联。方法主要利用中国慢性病前瞻性研究项目的基线调查及随访数据, 采用Cox比例风险回归模型估计辣食摄入频率、辣度及开始每周摄入辣食的年龄与LOCPs发病风险之间的关联。结果本研究共纳入510 145名研究对象, 其中每天摄入辣食者占30.1%。在平均随访10.8(2.0)年期间, 共确诊767例LOCPs, 发病率为0.15%。在调整多种潜在混杂因素后, LOCPs的发病风险随着辣食摄入频率的增加而降低(趋势P=0.003), 与从不或偶尔摄入辣食的人群相比, 每天摄入辣食者风险比(HR)值(95%CI)为0.69(0.54～0.88)。偏好中等辣度的人群LOCPs风险最低, 相比于从不或偶尔摄入辣食的人群降低了33%[0.67(95%CI:0.52～0.87)]。开始每周摄入辣食的年龄越晚, 辣食摄入行为对LOCPs发病风险的保护作用越强(趋势P=0.004), 18岁及以后开始摄入辣食者LOCPs发病的HR值(95%CI)为0.70(0.54～0.92)。结论辣食摄入可能与LOCPs发病风险降低有关, 且独...     

用五脏生克制化原则治疗口咸口辣各1则

口中味觉异常包括口苦,口淡,口甜,口咸,口辣等。出现口中味觉异常提示五脏的功能失调。治疗时,可依据五味对五脏的原则,选用脏腑辨证。在治疗疾病时,必须照顾整体,根据五行生克制化原理,补虚泻实,使各脏腑功能之间达到动态平衡。     

Spicy food consumption is associated with cognition and cerebrospinal fluid biomarkers of Alzheimer disease

Background:Recent studies suggest that a healthy diet helps to prevent the development of Alzheimer disease (AD). This study aimed to investigate whether spicy food consumption is associated with cognition and cerebrospinal fluid (CSF) biomarkers of AD in the Chinese population.Methods:We enrolled 55 AD patients and 55 age- and gender-matched cognitively normal (CN) subjects in a case-control study, as well as a cohort of 131 participants without subjective cognitive decline (non-AD) in a cross-sectional study. Spicy food consumption was assessed using the Food Frequency Questionnaire (FFQ). Associations of FFQ scores with cognition and CSF biomarkers of AD were analyzed.Results:In the case-control study, spicy food consumption was lower in AD patients than that in CNs (4.0 [4.0–8.0] vs. 8.0 [4.5–10.0], P < 0.001); FFQ scores were positively associated with Mini-Mental Status Examination scores in the total sample (r = 0.218, P = 0.014). In the cross-sectional study, the association between spicy food consumption and cognition levels was verified in non-AD subjects (r = 0.264, P = 0.0023). Moreover, higher FFQ scores were significantly associated with higher β-Amyloid (1–42) (Aβ₄₂₎ levels and lower phospho-tau/Aβ₄₂ and total tau/Aβ₄₂ ratios in the CSF of non-AD subjects (P < 0.05).Conclusion:Spicy food consumption is closely related to higher cognition levels and reversed AD biomarkers in the CSF, suggesting that a capsaicin-rich diet might have the potential to modify the cognitive status and cerebral pathologies associated with AD.     

Difference of the Naltrexone's Effects in Social Drinkers by Spicy Food Preference

The purpose of this study was to investigate the differences in subjective acute effects of alcohol and naltrexone among those who prefer spicy food to varying degrees. Acute biphasic alcohol effects scale (BAES), visual analogue scale for craving (VAS-C), blood alcohol concentration (BAC) and food preference scale were measured in 26 men. Repeated measures ANOVA (2 preference groups×4 time blocks) on the stimulative subscale of BAES revealed a significant group by block interaction in naltrexone condition (N+) (P<0.001), but not in non-naltrexone condition (N-). Furthermore, repeated measures ANOVA (2 drug groups×4 time blocks) on the stimulative subscale of BAES revealed a significant group by block interaction in strong preference for spicy food (SP) (P<0.001), but not in lesser preference for spicy food (LP). The paired t-test revealed that significant suppression of the stimulative subscale of BAES was observed at 15 min (P<0.001) and 30 min (P<0.001) after drinking when N+ compared with N- in SP. For those who prefer spicy food, the stimulative effect of acute alcohol administration was suppressed by naltrexone. This result suggests that the effect of naltrexone may vary according to spicy food preference.

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四川省30~79岁人群辣食摄入特征及与肥胖的关系

目的分析四川省彭州市成年人辣食摄入特征以及辣食与肥胖的关系,为慢性病预防控制和卫生决策提供科学依据。方法数据来源于中国慢性病前瞻性研究(China Kadoorie Biobank,CKB)项目四川省彭州市基线调查数据。于2004—2008年在四川省彭州市15个乡镇共完成55687名30~79岁常住居民的基线调查。调查内容包括问卷调查、体格测量和血样样本检测等内容,描述人群中辣食摄入、肥胖患病情况等。采用SAS 9.4和Excel 2013进行t检验、χ²检验和趋势χ²检验,采用非条件logistic回归分析辣食因素与肥胖的关系。结果彭州市人群辣食摄入率为77.66%,随年龄的增加呈递减趋势(P<0.05)。开始摄入辣食年龄为9.2岁,摄入时间以30~49年最多(64.36%)。同时摄入2种及以上辣食人群占97.51%。辣食摄入组肥胖患病率(8.56%)高于辣食非摄入组(7.25%),患病率随着辣食摄入频率增加呈上升趋势(P<0.05)。与不摄入辣食相比,女性和全人群辣食摄入与患肥胖高风险相关(OR值分别为1.24和1.19),均有统计学意义(P<0.05);而男性辣食摄入与患肥胖无关,无统计学意义(P>0.05)。女性和全人群每天或几乎每天摄入辣食(OR值分别为1.29和1.23),吃辣强度为中、高(女性OR值分别为1.11和1.38,全人群OR值分别为1.10和1.26),同时摄入辣食种类为5种(女性和全人群OR值分别为1.56和1.28)与患肥胖高风险相关,随着辣食摄入时间增加,OR值上升,50~59年组OR值最大(女性和全人群OR值分别为1.48和1.32),均有统计学意义(P<0.05)。结论四川省彭州市居民辣食摄入率较高,开始摄入辣食年龄小,摄入时间长,且以混合食用多种辣食为主。在总人群和女性中,辣食摄入频率、吃辣强度、摄入辣食种类与肥胖风险增加有关,在男性中未发现此种关联。     

辛辣食物影响咪唑烷基脲刺激皮肤的动物实验

目的观察辛辣食物对咪唑烷基脲皮肤刺激性的影响,为预防和诊治化妆品皮炎提供科学依据。方法将64只家兔随机分为对照组、酒精组、辣椒组、酒精+辣椒混合组,再将每组家兔进一步分为完整皮肤组和破损皮肤组,分别用0.6%咪唑烷基脲进行单次或多次皮肤刺激实验。并单次刺激皮肤24h及多次刺激皮肤(1次/d)7d后,予肉眼和组织病理评分。结果单次刺激皮肤后,酒精组和混合组破损皮肤出现皮肤刺激反应,该两组与对照组和辣椒组的差异有统计学意义(P均<0.05);多次皮肤刺激后,辣椒组、酒精组和混合组破损皮肤处出现轻、中和重度皮肤刺激反应,该3组与对照组相比,差异有统计学意义(P均<0.05)。各组单次和多次皮肤刺激反应大体和组织病理评分与各组辛辣物质家兔体征的评分之间显著相关(P<0.05)。结论食用辛辣食物会明显增强咪唑烷基脲的皮肤刺激性,且食用辛辣刺激食物越多,对皮肤刺激性越重。     

Chemical and Toxicological Evaluation of Extracts of Fermented Red Acalypha (A Calypha Wilkes/A Na) : A Suggested Tea Adjunct

This study aimed to develop and assess the feasibility of a home-based method to reduce the phytate content of maize and improve zinc bioavailability from maizebased complementary diets in rural Malawi. A method of extracting phytate through the soaking of pounded maize was developed, and found to reduce phytate content to 49% of unrefined maize. An educational program was used to teach the processing method to mothers of children receiving complementary foods in rural Malawian communities. Samples of maize flour prepared by this process by participants were collected and analysed for phytate and zinc content. Of these, 70% of samples were found to be adequately prepared; mean phytate content of these samples was 48% of unprocessed, unrefined maize flour controls. Most participants found the cooked product to have an acceptable taste (99%) and texture (68%), and felt the processing method took little or no extra time (86%) and was culturally acceptable (96%). The phytate and zinc content of the processed maize flour samples analysed from community prepared samples was substituted into the dietary analysis of complementary foods for 9- to 11-month-old children (n = 31). The bioavailability of zinc from the complementary diet would predict an increase from low (24%) to moderate (33%) levels.     

Relationship between spicy flavor,spicy food intake frequency,and general obesity in a rural adult Chinese population: The RuralDiab study

Background and aims

The purpose of this study was to explore the association between spicy flavor, spicy food frequency, and general obesity in Chinese rural adults.

半夏泻心汤治疗胰岛素抵抗性肥胖的理论探讨

通过阅读《黄帝内经》,分析和总结相关文献资料,发现胃强脾弱、升降失调是肥胖的基本病机;半夏泻心汤不但具有泻热、抑胃纳,补虚、助脾运以及和调升降的功效,而且还有改善胰岛素抵抗、调节糖脂代谢的作用。半夏泻心汤可用于治疗胰岛素抵抗性肥胖,为胰岛素抵抗性肥胖的治疗提供思路与方法。