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Association between frequency of spicy food consumption and hypertension: a cross-sectional study in Zhejiang Province, China

Abstract:

Background
Hypertension is a known risk factor for multiple chronic diseases. Existing literature on the association between frequency of spicy food consumption and hypertension shows mixed findings.
Methods
The analyses are based on the Tongxiang baseline dataset of the China Kadoorie Biobank prospective study, including data from electronic questionnaires, physical measurements and blood sample collection. A total of 53,916 participants age... Expand abstract
Publication status:
Published
Peer review status:
Peer reviewed

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Publisher copy:
10.1186/s12986-021-00588-7

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Publisher:
BioMed Central Publisher's website
Journal:
Nutrition and Metabolism Journal website
Volume:
18
Issue:
1
Article number:
70
Publication date:
2021-07-06
Acceptance date:
2021-06-04
DOI:
EISSN:
1743-7075
Pmid:
34229688
Pubs id:
1185516
Local pid:
pubs:1185516
Language:
English
Keywords:
Format:
Electronic

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