Associations between spice or pepper (Capsicum annuum) consumption and diabetes or metabolic syndrome incidence

TL;DR

This study found no overall link between eating spices or peppers and a lower risk of diabetes or metabolic syndrome, but some components showed increased risks at higher intakes.

Contribution

The study provides new insights into the potential adverse effects of high spice and pepper consumption on metabolic health.

Findings

Spice and pepper intake was not associated with reduced incidence of type 2 diabetes or metabolic syndrome.

Higher spice consumption was linked to increased risks of high triglycerides and high blood pressure.

Greater pepper consumption was associated with a decreased risk of low HDL-C.

Abstract

Spice and pepper are recognized as sources of antioxidants and anti-inflammatory compounds. This study investigated the association between spice or pepper intake and metabolic syndrome (MetS), related risk factors, or type 2 diabetes (T2D) incidences.

The qualified Tehran Lipid and Glucose Study (TLGS) participants were included. In all examinations, dietary, anthropometrical, and biochemical variables were measured. Multivariable Cox proportional hazards regression models were exploited to determine the relationship between spice or pepper consumption and the hazard ratios for Type 2 Diabetes (T2D), Metabolic Syndrome (MetS), or its components.

The analysis was performed on 5340 individuals, with a mean age of 39.9±13.4 and 406 incident cases of T2D. Also, 4353 participants were included for MetS analysis with 1211 incident cases and a median follow-up of 5.8 years. After adjusting for confounding factors, spice and pepper intakes were not associated with T2D or MetS incidence. Further, in the upper quartile of spice intake, the HRs of high triglyceride (TG) [HR Q4: 1.19 (CI: 1.05–1.35)] and high blood pressure (BP) [HR Q4: 1.16 (CI: 1.04–1.30), P-trend = 0.007] increased. The risk of HDL-C appeared to decrease in the third quartile of pepper consumption (HR: 1, 0.97, 0.87, 1.03, P-trend = 0.008).

The findings showed that spice and pepper consumption had no association with the incidence of T2D and MetS. The risk of high TG and high BP incidence was elevated in the upper quartiles of spice intake. Also, greater consumption of pepper decreased the incidence of low HDL-C.

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