Sex-dependent difference in the association between frequency of spicy food consumption and risk of hypertension in Chinese adults

被引：0
|
作者：
Tingchao He
Meichen Wang
Zixing Tian
Jian Zhang
Yan Liu
Yumei Zhang
Peiyu Wang
Yong Xue
机构：
[1] Peking University Health Science Center,Department of Social Medicine and Health Education, School of Public Health
[2] Peking University Health Science Center,Department of Nutrition and Food Hygiene, School of Public Health
[3] China Agricultural University,College of Food Science and Nutritional Engineering
来源：
European Journal of Nutrition | 2019年 / 58卷
关键词：
Spicy food; Hypertension; The China Health and Nutrition Survey; Capsaicin; Population-based study;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：2449 / 2461
页数：12
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