Spicy food consumption and risk of vascular disease: Evidence from a large-scale Chinese prospective cohort of 0.5 million people

Your competent? doctor already had you consuming this Szechuan pepper (March 2020)that sends the equivalent of 50 light taps to the brain per second. So updating your diet protocol will be a no-brainer(I know your doctor doesn't have any brains since s/he has NO STROKE RECOVERY POROTOCOLS AT ALL!)

Spicy food consumption and risk of vascular disease: Evidence from a large-scale Chinese prospective cohort of 0.5 million people

Dongfang You youdongfang@njmu.edu.cn, Dianjianyi Sun, Ziyu Zhao, Mingyu Song, Lulu Pan, Yaqian Wu, Yingdan Tang, … Show All … On behalf of the China Kadoorie Biobank Collaborative GroupAuthors Info & Affiliations

Published Online: 19 July 2024

Abstract

Background:

Spicy food consumption has been reported to be inversely associated with mortality from multiple diseases. However, the effect of spicy food intake on the incidence of vascular diseases in the Chinese population remains unclear. This study was conducted to explore this association.

Methods:

This study was performed using the large-scale China Kadoorie Biobank (CKB) prospective cohort of 486,335 participants. The primary outcomes were vascular disease, ischemic heart disease (IHD), major coronary events (MCEs), cerebrovascular disease, stroke, and non-stroke cerebrovascular disease. A Cox proportional hazards regression model was used to assess the association between spicy food consumption and incident vascular diseases. Subgroup analysis was also performed to evaluate the heterogeneity of the association between spicy food consumption and the risk of vascular disease stratified by several basic characteristics. In addition, the joint effects of spicy food consumption and the healthy lifestyle score on the risk of vascular disease were also evaluated, and sensitivity analyses were performed to assess the reliability of the association results.

Results:

During a median follow-up time of 12.1 years, a total of 136,125 patients with vascular disease, 46,689 patients with IHD, 10,097 patients with MCEs, 80,114 patients with cerebrovascular disease, 56,726 patients with stroke, and 40,098 patients with non-stroke cerebrovascular disease were identified. Participants who consumed spicy food 1–2 days/week (hazard ratio [HR] = 0.95, 95% confidence interval [95% CI] = [0.93, 0.97], P <0.001), 3–5 days/week (HR = 0.96, 95% CI = [0.94, 0.99], P = 0.003), and 6–7 days/week (HR = 0.97, 95% CI = [0.95, 0.99], P = 0.002) had a significantly lower risk of vascular disease than those who consumed spicy food less than once a week (P_trend <0.001), especially in those who were younger and living in rural areas. Notably, the disease-based subgroup analysis indicated that the inverse associations remained in IHD (P_trend = 0.011) and MCEs (P_trend = 0.002) risk. Intriguingly, there was an interaction effect between spicy food consumption and the healthy lifestyle score on the risk of IHD (P_interaction = 0.037).

Conclusions:

Our findings support an inverse association between spicy food consumption and vascular disease in the Chinese population, which may provide additional dietary guidance for the prevention of vascular diseases.

UK Stroke Forum - Monday 28 - Wednesday 30 November 2016 ACC, Liverpool

Looking at the schedule, it seems to be a complete waste, nothing on any of the problems in stroke and the session 'How to achieve 45 minutes of therapy a day?' has got to be a joke. The goal should be 10-12 hours of therapy a day, including action observation, PROM, lucid dreaming, mirror box therapy, thermal stimulation, positive side effects of eating spicy foods.  This is a perfect example of the incompetence in stroke.
https://www.stroke.org.uk/sites/default/files/uk_stroke_forum_preliminary_programme_as_of_08.08.16.pdf

Consumption of spicy foods and total and cause specific mortality: population based cohort study

I'm sure your doctor is not going to start prescribing spicy food.
http://www.bmj.com/content/351/bmj.h3942
BMJ 2015; 351 doi: http://dx.doi.org/10.1136/bmj.h3942 (Published 04 August 2015) Cite this as: BMJ 2015;351:h3942

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1. Jun Lv, associate professor1,
2. Lu Qi, associate professor23,
3. Canqing Yu, assistant professor1,
4. Ling Yang, senior epidemiologist4,
5. Yu Guo, director, CKB national coordinating center5,
6. Yiping Chen, senior research fellow4,
7. Zheng Bian, senior coordinator, CKB national coordinating center5,
8. Dianjianyi Sun, PhD candidate1,
9. Jianwei Du, director6,
10. Pengfei Ge, vice director7,
11. Zhenzhu Tang, director8,
12. Wei Hou, chief9,
13. Yanjie Li, investigator10,
14. Junshi Chen, professor11,
15. Zhengming Chen, professor4,
16. Liming Li, professor15
17. on behalf of the China Kadoorie Biobank collaborative group

Author affiliations

1. Correspondence to: L Li lmlee@vip.163.com

• Accepted 8 July 2015

Abstract

Objective To examine the associations between the regular consumption of spicy foods and total and cause specific mortality.

Design Population based prospective cohort study.

Setting China Kadoorie Biobank in which participants from 10 geographically diverse areas across China were enrolled between 2004 and 2008.

Participants 199 293 men and 288 082 women aged 30 to 79 years at baseline after excluding participants with cancer, heart disease, and stroke at baseline.

Main exposure measures Consumption frequency of spicy foods, self reported once at baseline.

Main outcome measures Total and cause specific mortality.

Results During 3 500 004 person years of follow-up between 2004 and 2013 (median 7.2 years), a total of 11 820 men and 8404 women died. Absolute mortality rates according to spicy food consumption categories were 6.1, 4.4, 4.3, and 5.8 deaths per 1000 person years for participants who ate spicy foods less than once a week, 1 or 2, 3 to 5, and 6 or 7 days a week, respectively. Spicy food consumption showed highly consistent inverse associations with total mortality among both men and women after adjustment for other known or potential risk factors. In the whole cohort, compared with those who ate spicy foods less than once a week, the adjusted hazard ratios for death were 0.90 (95% confidence interval 0.84 to 0.96), 0.86 (0.80 to 0.92), and 0.86 (0.82 to 0.90) for those who ate spicy food 1 or 2, 3 to 5, and 6 or 7 days a week, respectively. Compared with those who ate spicy foods less than once a week, those who consumed spicy foods 6 or 7 days a week showed a 14% relative risk reduction in total mortality. The inverse association between spicy food consumption and total mortality was stronger in those who did not consume alcohol than those who did (P=0.033 for interaction). Inverse associations were also observed for deaths due to cancer, ischemic heart diseases, and respiratory diseases.

Conclusion In this large prospective study, the habitual consumption of spicy foods was inversely associated with total and certain cause specific mortality, independent of other risk factors of death.

The Positive Side Effects of Eating Spicy Food

I'm not quite convinced with this hyped article even though they do point to the research behind it. My reason for using spicy foods immediately post -stroke is:
For that extra sensation we need immediately post-stroke this seems like a good solution. What does your doctor think of it? Don't let him/her dismiss it out of hand, ask for a detailed analysis, you are paying them for their knowledge you know.
Tingling sensation caused by Asian spice could help patients with chronic pain
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.
The positive effects of eating spicy food
Don't do this without your doctors prescription, you know how dangerous it is eating food without your doctors knowledge. To prove that, have you ever had ANY spicy food in the hospital?

Fifty-six percent of U.S. households keep hot sauce in their kitchens, which implies that the majority of Americans now enjoy spicy food. In an attempt to market to the chile-chasing millennial generation, as well as to the rest of fiery food-loving America, companies have been hard at work developing tongue-tingling dishes from Fiery Chicken Fries to jalapeño chicken sandwiches. Then, there are those braves souls who attempt eating the world’s spiciest peppers and hot sauces on camera.
The public’s chile addiction has left many wondering if there are any side effects of pounding down pepper after pepper. Some studies have reported that adding the extra spicy kick to your food can have adverse side effects on your colon and your heart.
But do these scorching-hot foods have any health benefits? According to CNN, spicy foods could potentially help you live a longer life. So keep on dabbing habanero hot sauce on your eggs, and adding Sriracha to everything. You might be rewarded later on down the line.
Here are nine positive side effects of chile chasing, including (but not limited to) increased longevity.

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Weight Loss

Reduce Risk of Tumors

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Lower Risk of Heart Attack or Stroke

Longer Life Span

Reduce Injury

Combat Arthritis

Fight Infection

Reduce Injury

Relieve Stuffy Noses

Prevent and Heal Ulcers

Details at link.