Consuming spicy food and type 2 diabetes incidence in Southwestern Chinese aged 30–79: a prospective cohort study

Consuming spicy food and type 2 diabetes incidence in Southwestern Chinese aged 30–79: a prospective cohort study

Abstract Background Capsaicin is the main component of chili peppers and is believed to have antidiabetic effects. However, the association between spicy food consumption and the incidence of diabetes remains unclear. Methods A cohort of 20,490 Han residents aged 30–79 without diabetes at baseline w...

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Bibliographic Details
Main Authors: Liling Chen, Xiaomin Wu, Rui Zhang, Wenge Tang, Yuxuan Chen, Xianbin Ding, Jing Wu
Format: Article
Language:English
Published: BMC 2024-11-01
Series:Nutrition Journal
Subjects:
Spicy food
Type 2 diabetes
Cohort study
Epidemiology
China multi-ethnic cohort
Online Access:https://doi.org/10.1186/s12937-024-00996-4
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