Spicy food consumption and biological aging across multiple organ systems: a longitudinal analysis from the China Multi-Ethnic cohort.

Nutr J · 2025 · PMC12101015 · PMID 40410899

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showed a trendno p-value reported

Compared with non-spicy consumers, 1–2 days/week spicy consumers showed a trend towards a decrease in comprehensive BA acceleration, with β = −0.23 (95% CI: −0.60 to 0.13) years.

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