Table 1.
General characteristics of study participants across different categories of spicy foods consumption
|
Consumption of spicy foods (times/wk) |
||||||
| Never | 1-3 | 4-6 | 7-9 | ≥ 10 | 1P value | |
| Age (yr) | 38.0 ± 8.3 | 37.4 ± 8.4 | 36.5 ± 7.8 | 35.1 ± 7.3 | 33.9 ± 7.6 | < 0.001 |
| Weight (kg) | 70.3 ± 15.2 | 70.7 ± 13.4 | 68.2 ± 12 | 66.9 ± 14.0 | 65.4 ± 11.7 | < 0.001 |
| BMI (kg/m2) | 25.1 ± 5.3 | 25.2 ± 5.0 | 24.9 ± 4.0 | 25.0 ± 5.0 | 24.5 ± 3.8 | 0.16 |
| Female | 38.10% | 41.30% | 63.50% | 73.50% | 76.50% | < 0.001 |
| Marriage | 78.70% | 81.10% | 82.70% | 79.00% | 81.60% | 0.03 |
| University degree | 44.90% | 50.50% | 62.00% | 65.50% | 65.20% | < 0.001 |
| Current smokers | 6.30% | 4.20% | 4.00% | 1.40% | 1.60% | 0.01 |
| Supplement use | 4.10% | 6.10% | 8.30% | 9.10% | 9.80% | < 0.001 |
| OCP use | 1.00% | 1.60% | 3.00% | 4.70% | 4.40% | < 0.001 |
| Self-reported diabetes | 1.70% | 1.80% | 1.90% | 1.70% | 1.40% | 0.72 |
All values are mean ± SD; 1Obtained from ANOVA or χ2 test, as appropriate. BMI: Body mass index; OCP: Oral contraceptive pill.