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Spicy Food Consumption and Risk of Uninvestigated Heartburn in Isfahani Adults Publisher Pubmed



Rajaie S1, 2 ; Ebrahimpourkoujan S3, 4 ; Hassanzadeh Keshteli A5, 6 ; Esmaillzadeh A2, 4, 7 ; Saneei P1, 2, 8 ; Daghaghzadeh H5 ; Feinlebisset C9 ; Adibi P5
Authors
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Authors Affiliations
  1. 1. Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  2. 2. Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, PO Box 14155-6117, Tehran, Iran
  3. 3. Students' Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran
  4. 4. Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
  5. 5. Integrative Functional Gastroenterology Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
  6. 6. Department of Medicine, University of Alberta, Edmonton, Alberta, Canada
  7. 7. Obesity and Eating Habits Research Center, Endocrinology and Metabolism Molecular-Cellular Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
  8. 8. Students' Research Committee, Isfahan University of Medical Sciences, Isfahan, Iran
  9. 9. Adelaide Medical School, University of Adelaide, Adelaide, SA, Australia

Source: Digestive Diseases Published:2020


Abstract

Background/Objective: Dietary recommendations for the consumption of spicy foods in uninvestigated heartburn are still under debate. We examine the association between spicy food consumption and the prevalence of uninvestigated heartburn in a large sample of Iranian adults. Methods: This cross-sectional study was conducted among 4,633 Iranian adults living in Isfahan (2,046 men, 2,587 women) in 2010. The average daily intake of spicy foods was estimated using a dietary habit questionnaire. Uninvestigated heartburn was defined, using a validated Rome III questionnaire, as the presence of heartburn sometimes, often or always during the last 3 months. Results: Uninvestigated heartburn was prevalent in 23.8% (n = 1,103) of participants. After controlling for potential confounders, including dietary behaviors and body mass index, men consuming spicy foods ≥10 times/week were 2.63 times more likely to have uninvestigated heartburn (95% CI:1.28-5.36) compared with those who never consumed spicy foods. Also, those men with the highest consumption of spicy foods were 3 times more likely to experience heartburn frequently (95% CI 1.44-6.39) compared with men with the lowest intake. No overall significant associations were found between the consumption of spicy foods and uninvestigated heartburn, including the frequency and severity of heartburn, in women. When the analysis was restricted to those with uninvestigated heartburn, no significant associations were found between consumption of spicy foods and frequency of heartburn either in men or women. Conclusion: The present findings suggest that high consumption of spicy foods was associated with a greater risk of uninvestigated heartburn in men, but not in women. Further studies, particularly of a prospective nature, are needed to confirm our findings, as well as underlying mechanisms. © 2019 S. Karger AG, Basel. Copyright: All rights reserved.