Background Evidence regarding the association of spicy foods intake with cardiovascular disease (CVD) risk factors was less clear, especially in those with diabetes. We hereby examined the association of spicy foods intake with CVD risk factors in older Chinese. Methods Thirty thousand three hundred twenty-five participants (72.34% women) aged 50+ years were recruited in the Guangzhou Biobank Cohort Study from 2003 to 2008. Information of spicy foods intake and disease history was collected by face-to-face interview. CVD risk factors were measured and treated as continuous variables. Diabetes was defined by a fasting plasma glucose (FPG) ≥7.0 mmol/L and/or self-reported physician-diagnosed diabetes. Results Of 30,325 participants, 12.9% consumed spicy foods regularly. After adjusting for multiple confounders, participants who consumed spicy foods of 5–7 days/week, versus none, had higher body mass index (1.18, 95% confidence interval (CI) 0.95 to 1.42 kg/m2), waist circumference (2.80, 95% CI 2.18–3.41 cm), waist-to-hip ratio (0.010, 95% CI 0.006 to 0.015), systolic blood pressure (2.44, 95% CI 0.92 to 3.97 mmHg), diastolic blood pressure (1.94, 95% CI 1.14 to 2.73 mmHg), FPG (0.310, 95% CI 0.188 to 0.432 mmol/L), triglycerides (0.185, 95% CI 0.096 to 0.273 mmol/L), and lower high-`density lipoprotein cholesterol (− 0.040, 95% CI − 0.069 to − 0.012 mmol/L). Similar results were found for the associations of spicy foods strength with CVD risk factors. The results attenuated slightly but not substantially across diabetes groups. Conclusions Our study showed that higher frequency and strength of spicy foods intake were associated with unfavorable cardiovascular disease risk profile in older people, and such associations did not vary by diabetes status. Whether the results were causal needs to be determined in further studies.
Background: Evidence regarding the association of spicy foods intake with cardiovascular disease (CVD) risk factors was less clear, especially in those with diabetes. We hereby examined the association of spicy foods intake with CVD risk factors in older Chinese.Methods: 30,325 participants (72.34% women) aged 50+ years were recruited in the Guangzhou Biobank Cohort Study from 2003 to 2008. Information of spicy foods intake and disease history was collected by face-to-face interview and CVD risk factors were measured. Diabetes was defined by a fasting plasma glucose (FPG) ≥7.0 mmol/L and/or self-reported physician-diagnosed diabetes. Results: Of 30,325 participants, 12.9% consumed spicy foods regularly. After adjusting for multiple confounders, participants who consumed spicy foods of 5-7 days/week, versus none, had higher body mass index (1.18, 95% confidence interval (CI) 0.95 to 1.42 kg/m2), waist circumference (2.78, 95% CI 2.17-3.39 cm), waist-to-hip ratio (0.010, 95% CI 0.006 to 0.014), systolic blood pressure (2.44, 95% CI 0.92 to 3.97 mmHg), diastolic blood pressure (1.19, 95% CI 1.13 to 2.73 mmHg), FPG (0.304, 95% CI 0.182 to 0.426 mmol/L), triglycerides (0.184, 95% CI 0.095 to 0.273 mmol/L), and lower high density lipoprotein cholesterol (-0.041, 95% CI -0.069 to -0.012 mmol/L). Similar results were found for the associations of spicy foods strength with CVD risk factors. The results attenuated slightly but not substantially by diabetes status. Conclusions: Our study showed that higher frequency and strength of spicy foods intake were associated with unfavorable cardiovascular disease risk profile in older people, and such associations did not vary by diabetes status. Whether the results were causal needs to be determined in further studies.
Objectives: Few studies investigated whether the types of histology had an influence on the postsurgical prognosis for patients 70 years and older with Ⅰ A stage non-small lung cancer (NSCLC). Methods: The study population in our study were obtained from the Surveillance, Epidemiology, and End Results (SEER) Program.Results: A total of 10,376 eligible patients were included in our study. In both lung adenocarcinoma (LUAD) and lung squamous cell carcinoma (LSQCC) patients with TS ≤10 mm, sublobar resection (SR) achieved similar overall survival (OS) (LUAD: HR=0.843, 95% CI (0.673, 1.062), P=0.149; LSQCC: HR=0.799, 95 %CI (0.615, 0.036), P=0.091) and LCSS (LUAD: HR=1.074, 95% CI (0.626, 1.843), P=0.795; LSQCC: HR=0.987, 95 % CI (0.532, 1.833), P=0.967) to lobectomy (LT). For LUAD patients with TS >10 mm &≤20 mm, LT was associated with better OS (HR=0.785, 95% CI (0.703, 878), P<0.001) but not LCSS (HR=0.962, 95% CI (0.766, 1.209), P=0.741); while for LSQCC, LT yielded similar OS (HR=0.864, 95% CI (0.746, 1.005), P=0.051) and LCSS (HR=0.872, 95% CI (0.675, 1.128), P=0.297). LUAD patients with TS>20 mm &≤30 mm received SR were at a significant risk of reduction of OS (HR=0.816, 95% CI (0.709, 0.938), P=0.004) but not LCSS (HR=0.954, 95% CI (0.732, 1.244), P=0.729); while for LSQCC, patients received LT had a better OS (HR=0.742, 95% CI (0.624, 0.883), P<0.001) but not LCSS (HR=0.776, 95% CI (0.563, 1.071), P=0.123). Conclusion: The postsurgical prognosis differed in patients with different histology, and SR maybe acceptable for elderly LUAD patients with TS ≤10 mm and LSQCC patients with TS ≤20 mm.
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