Characteristics of spicy food consumption and its relation to lifestyle behaviours: results from 0.5 million adults

This study aimed to describe the characteristics and lifestyle differences of spicy food consumption in 0.5 million adults. Participants were recruited from 2004 to 2008 in the baseline research of the CKB study. Higher frequency and stronger pungency degree in spicy food positively correlated with...

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Detalles Bibliográficos
Autores principales: Wen, Qiaorui, Wei, Yuxia, Du, Huaidong, Lv, Jun, Guo, Yu, Bian, Zheng, Yang, Ling, Chen, Yiping, Chen, Yan, Shi, Liya, Chen, Junshi, Yu, Canqing, Chen, Zhengming, Li, Liming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taylor & Francis 2020
Materias:
Studies in Humans
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8404681/
https://www.ncbi.nlm.nih.gov/pubmed/33207985
http://dx.doi.org/10.1080/09637486.2020.1849038

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8404681/
https://www.ncbi.nlm.nih.gov/pubmed/33207985
http://dx.doi.org/10.1080/09637486.2020.1849038

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