Spicy food consumption and total and cause specific mortality

• 来源期刊: 中国科学基金（英文版）
• 年，卷（期）: 2016,（1）
• 页码范围: 18
• 页数: 1页
• 语种: 英文

摘要

With the support from the National Natural Science Foundation of China,a research team led by Li LiMing (李立明),Professor of Peking University School of Public Health,together with a team of scientists from Harvard School of Public Health,Chinese Academy of Medical Sciences,and the University of Oxford,have found that regular consumption of spicy foods was inversely associated with total and certain cause specific mortality (cancer,ischemic heart diseases,and respiratory diseases),independent of other risk factors of death.This study,"Consumption of spicy foods and total and cause specific mortality:population based cohort study",was published in the BMJ (2015,351:h3942).