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Spicy Food Preference and Risk for Alcohol Dependence in Korean

OBJECTIVE: Previous studies have reported that both preference for spicy food and drinking behavior are associated with the activity of the opioid system in the central nervous system. The relationship between the preference for spicy food and the risk of alcohol dependence by comparing spicy food p...

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Autores principales: Park, Ji-Hun, Kim, Sung-Gon, Kim, Ji-Hoon, Lee, Jin-Seong, Jung, Woo-Young, Kim, Hyeon-Kyeong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Neuropsychiatric Association 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5714725/
https://www.ncbi.nlm.nih.gov/pubmed/29209387
http://dx.doi.org/10.4306/pi.2017.14.6.825
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author Park, Ji-Hun
Kim, Sung-Gon
Kim, Ji-Hoon
Lee, Jin-Seong
Jung, Woo-Young
Kim, Hyeon-Kyeong
author_facet Park, Ji-Hun
Kim, Sung-Gon
Kim, Ji-Hoon
Lee, Jin-Seong
Jung, Woo-Young
Kim, Hyeon-Kyeong
author_sort Park, Ji-Hun
collection PubMed
description OBJECTIVE: Previous studies have reported that both preference for spicy food and drinking behavior are associated with the activity of the opioid system in the central nervous system. The relationship between the preference for spicy food and the risk of alcohol dependence by comparing spicy food preference in alcohol-dependent patients vs. healthy controls was investigated. Also the association between the preference for spicy food and OPRM1 A118G was studied. METHODS: A total of 150 Korean male patients with alcohol dependence and 100 normal male control subjects were included in this study. Preference for spicy food was measured using the Food Preference Scale (FPS). DNA analysis was conducted to detect the A118G polymorphism. RESULTS: The mean FPS score was significantly higher in the alcohol-dependent patients (61.2±24.2) than in the normal control subjects (53.0±22.0). FPS scores differed significantly between alcohol-dependent patients and normal control subjects who had the G allele in OPRM1 A118G, but not between the two groups with the AA genotype. CONCLUSION: A strong preference for spicy food can be assumed to be a risk factor for alcohol dependence, particularly in those carrying the G allele in OPRM1 A118G.
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spelling pubmed-57147252017-12-05 Spicy Food Preference and Risk for Alcohol Dependence in Korean Park, Ji-Hun Kim, Sung-Gon Kim, Ji-Hoon Lee, Jin-Seong Jung, Woo-Young Kim, Hyeon-Kyeong Psychiatry Investig Original Article OBJECTIVE: Previous studies have reported that both preference for spicy food and drinking behavior are associated with the activity of the opioid system in the central nervous system. The relationship between the preference for spicy food and the risk of alcohol dependence by comparing spicy food preference in alcohol-dependent patients vs. healthy controls was investigated. Also the association between the preference for spicy food and OPRM1 A118G was studied. METHODS: A total of 150 Korean male patients with alcohol dependence and 100 normal male control subjects were included in this study. Preference for spicy food was measured using the Food Preference Scale (FPS). DNA analysis was conducted to detect the A118G polymorphism. RESULTS: The mean FPS score was significantly higher in the alcohol-dependent patients (61.2±24.2) than in the normal control subjects (53.0±22.0). FPS scores differed significantly between alcohol-dependent patients and normal control subjects who had the G allele in OPRM1 A118G, but not between the two groups with the AA genotype. CONCLUSION: A strong preference for spicy food can be assumed to be a risk factor for alcohol dependence, particularly in those carrying the G allele in OPRM1 A118G. Korean Neuropsychiatric Association 2017-11 2017-11-07 /pmc/articles/PMC5714725/ /pubmed/29209387 http://dx.doi.org/10.4306/pi.2017.14.6.825 Text en Copyright © 2017 Korean Neuropsychiatric Association http://creativecommons.org/licenses/by-nc/4.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Article
Park, Ji-Hun
Kim, Sung-Gon
Kim, Ji-Hoon
Lee, Jin-Seong
Jung, Woo-Young
Kim, Hyeon-Kyeong
Spicy Food Preference and Risk for Alcohol Dependence in Korean
title Spicy Food Preference and Risk for Alcohol Dependence in Korean
title_full Spicy Food Preference and Risk for Alcohol Dependence in Korean
title_fullStr Spicy Food Preference and Risk for Alcohol Dependence in Korean
title_full_unstemmed Spicy Food Preference and Risk for Alcohol Dependence in Korean
title_short Spicy Food Preference and Risk for Alcohol Dependence in Korean
title_sort spicy food preference and risk for alcohol dependence in korean
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5714725/
https://www.ncbi.nlm.nih.gov/pubmed/29209387
http://dx.doi.org/10.4306/pi.2017.14.6.825
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