Skip to main content

Table 1 Baseline characteristics of participants according to frequency of spicy food consumption

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

Characteristics

Overall (N = 53,916)

Frequency of spicy food consumption

Ptrend

Never (N = 34,513)

< 1 times/week (N = 12,781)

1–2 times/week (N = 3109)

≥ 3 times/week (N = 3513)

Mean age (years)a

52.5 ± 9.9

53.8 ± 9.9

50.8 ± 9.4

48.6 ± 8.8

48.5 ± 9.0

< 0.0001

Females (%)b

58.1

62.2

53.2

47.3

43.4

< 0.0001

No formal education (%)

43.5

44.5

41.1

39.5

41.9

< 0.0001

Income ≥ 35,000 (yuan) (%)

37.8

36.2

43.8

33.1

34.6

0.51

Current smokers (%)

28.0

26.9

29.1

29.7

31.3

< 0.0001

Current drinkers (%)

17.1

14.1

20.0

22.8

26.9

< 0.0001

Physical activities (MET-h/d)

30.6 ± 15.3

30.6 ± 15.2

31.0 ± 15.2

30.7 ± 15.0

30.2 ± 15.9

0.0024

Consuming meat daily (%)

15.2

13.2

16.5

20.4

24.5

< 0.0001

Consuming fruit daily (%)

6.7

5.6

6.7

11.6

14.6

< 0.0001

BMI (kg/m2)

22.9 ± 3.1

22.8 ± 3.1

23.0 ± 3.1

23.0 ± 3.0

23.3 ± 3.1

< 0.0001

WC (cm)

76.5 ± 9.1

76.3 ± 9.0

76.9 ± 9.0

76.6 ± 9.1

77.1 ± 9.3

< 0.0001

Habitual snoring (%)

24.3

23.4

26.0

25.3

26.7

< 0.0001

Sleep duration (hours)

7.6 ± 1.2

7.6 ± 1.2

7.6 ± 1.1

7.8 ± 1.1

7.7 ± 1.2

< 0.0001

Women with menopause (%)b,c

53.9

54.0

53.0

52.5

52.6

0.65

  1. Data were adjusted for age and sex unless specified
  2. MET metabolic equivalent of task, BMI body mass index, WC waist circumference
  3. aAdjusted for sex
  4. bAdjusted for age
  5. cOnly in women