Does your doctor have enough brains to put two and two together and give you the correct peppers? And cover two bases with one intervention?
Tingling sensation caused by Asian spice could help patients with chronic pain
http://www.alphagalileo.org/ViewItem.aspx?ItemId=134304&CultureCode=en
The science behind the tingling sensation caused by eating a popular Asian spice has been explained by researchers at UCL.
The study, which is published in the journal Proceedings of the Royal Society B, helps shed light on the complex interactions between the senses of taste and touch, and could lead to a greater understanding of the causes of the tingling sensations experienced by many chronic pain patients.
Widely used in Asian cooking, the Szechuan pepper was found to mimic the sense of touch in the brain. It chemically activates light-touch fibres on the lips and tongue and sends the equivalent of 50 light taps to the brain per second.
Chili pepper consumption may reduce CVD, all-cause mortality
Regular
dietary intake of chili peppers conferred lower risk for all-cause and
CVD death in Italian adults, independent of CVD risk factors or
adherence to a Mediterranean diet, according to research published in
the Journal of the American College of Cardiology.
In a cohort of Italian adults from the Molise region of Italy, regular consumption of chili peppers (more than four times per week) was associated with lower all-cause mortality (HR = 0.77; 95% CI, 0.66-0.9) and CVD mortality (HR = 0.66; 95% CI, 0.5-0.86) compared with less frequent or no intake of chili peppers.
Moreover, regular intake of chili peppers was inversely associated
with death from ischemic heart disease (HR = 0.56; 95% CI, 0.35-0.87)
and cerebrovascular disease (HR = 0.39; 95% CI, 0.2-0.75) compared with
low or no intake, according to the study.
The protective association between chili pepper intake and all-cause and CVD death was stronger in individuals without hypertension than in those with it (P for interaction = .021).
“An interesting fact is that protection from mortality risk was independent of the type of diet people followed,” Marialaura Bonaccio, PhD, epidemiologist at the Istituto Neurologico Mediterraneo Neuromed, Pozzilli, Italy, said in a press release. “In other words, someone can follow the healthy Mediterranean diet, someone else can eat less healthily, but for all of them, chili pepper has a protective effect.”
In other findings, although serum vitamin D had modest attenuating effect on these findings, other known biomarkers for CVD poorly accounted for the observed relationship between chili pepper consumption and all-cause and CVD death.
Chili pepper in Italian culture
“Chili pepper is a fundamental component of our food culture,” Licia Iacoviello, MD, PhD, director of the department of epidemiology and prevention at the IRCCS Neuromed and professor of hygiene and public health at the University of Varese, said in the release. “We see it hanging on Italian balconies, and even depicted in jewels. Over the centuries, beneficial properties of all kinds have been associated with its consumption, mostly on the basis of anecdotes or traditions, if not magic.”
Researchers surveyed 22,811 men and women enrolled in the Moli-sani Study cohort from 2005 to 2010. Chili pepper consumption was estimated by the EPIC Food Frequency Questionnaire. Participants were classified as no or rare consumption, up to two times per week, two to four times per week and more than four times per week. Participants were followed up for a mean of 8.2 years.
In a cohort of Italian adults from the Molise region of Italy, regular consumption of chili peppers (more than four times per week) was associated with lower all-cause mortality (HR = 0.77; 95% CI, 0.66-0.9) and CVD mortality (HR = 0.66; 95% CI, 0.5-0.86) compared with less frequent or no intake of chili peppers.
The protective association between chili pepper intake and all-cause and CVD death was stronger in individuals without hypertension than in those with it (P for interaction = .021).
“An interesting fact is that protection from mortality risk was independent of the type of diet people followed,” Marialaura Bonaccio, PhD, epidemiologist at the Istituto Neurologico Mediterraneo Neuromed, Pozzilli, Italy, said in a press release. “In other words, someone can follow the healthy Mediterranean diet, someone else can eat less healthily, but for all of them, chili pepper has a protective effect.”
In other findings, although serum vitamin D had modest attenuating effect on these findings, other known biomarkers for CVD poorly accounted for the observed relationship between chili pepper consumption and all-cause and CVD death.
Chili pepper in Italian culture
“Chili pepper is a fundamental component of our food culture,” Licia Iacoviello, MD, PhD, director of the department of epidemiology and prevention at the IRCCS Neuromed and professor of hygiene and public health at the University of Varese, said in the release. “We see it hanging on Italian balconies, and even depicted in jewels. Over the centuries, beneficial properties of all kinds have been associated with its consumption, mostly on the basis of anecdotes or traditions, if not magic.”
Researchers surveyed 22,811 men and women enrolled in the Moli-sani Study cohort from 2005 to 2010. Chili pepper consumption was estimated by the EPIC Food Frequency Questionnaire. Participants were classified as no or rare consumption, up to two times per week, two to four times per week and more than four times per week. Participants were followed up for a mean of 8.2 years.
No comments:
Post a Comment