title: Consumption of spicy foods and the prevalence of irritable bowel syndrome.
abstract: OBJECTIVE
  To explore the association between consumption of spicy foods and prevalence of irritable bowel syndrome (IBS) among Iranian adults.
  
  
  METHODS
  In this cross-sectional study, data from 4763 Iranian adult participants were used. Consumption of spicy foods was estimated using a dietary habits questionnaire that included a question on spicy foods consumption: "how frequently do you use spicy foods (pepper, curry, ginger, cinnamon and turmeric) during a week?" Participants could respond to the question by choosing one of these choices: never, 1-3 times, 4-6 times, 7-9 times, or more than 10 times per week. A modified Persian version of the Rome III questionnaire was used to determine the prevalence of IBS.
  
  
  RESULTS
  IBS was prevalent in 21.7% (18.6% of men and 24.1% of women) of the study population. After controlling for potential confounders including dietary behaviors, those consuming spicy foods ≥ 10 times per week were 92% more likely to have IBS compared with those who never consumed spicy foods (OR = 1.92; 95%CI: 1.23-3.01, P trend < 0.01). The association remained significant even after taking lactose intolerance into account (OR = 1.85; 95%CI: 1.18-2.90, P trend < 0.01). Stratified analysis by gender revealed that the association between consumption of spicy foods and IBS was not significant in men; however, a significant association was found among women after taking potential cofounders, including meal regularity and lactose intolerance, into account. Women who consumed spicy foods ≥ 10 times per week were two times more likely to have IBS compared with those who never consumed spicy foods (OR = 2.03; 95%CI: 1.09-3.77, P trend = 0.02).
  
  
  CONCLUSIONS
  Consumption of spicy foods is directly associated with IBS, particularly in women. Further, prospective studies are warranted to (1) examine this association in other populations; and (2) evaluate whether dietary interventions, for example a reduction in spice consumption, would improve IBS symptoms.
authors.affiliation: Ahmad Esmaillzadeh, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81745-151, Iran.
authors.forename: Ahmad
authors.initials: A
authors.lastname: Esmaillzadeh
authors.forename: Ammar Hassanzadeh
authors.initials: AH
authors.lastname: Keshteli
authors.forename: Maryam
authors.initials: M
authors.lastname: Hajishafiee
authors.forename: Awat
authors.initials: A
authors.lastname: Feizi
authors.forename: Christine
authors.initials: C
authors.lastname: Feinle-Bisset
authors.forename: Peyman
authors.initials: P
authors.lastname: Adibi
mesh_terms: D000328:Adult; D016009:Chi-Square Distribution; D003430:Cross-Sectional Studies; D004032:Diet / Q000009:adverse effects*; D005247:Feeding Behavior; D005260:Female; D006801:Humans; D007492:Iran / Q000453:epidemiology; D043183:Irritable Bowel Syndrome / Q000175:diagnosis / Q000209:etiology*; D016015:Logistic Models; D008297:Male; D008875:Middle Aged; D016017:Odds Ratio; D015995:Prevalence; D012307:Risk Factors; D012737:Sex Factors; D017365:Spices / Q000009:adverse effects*; D011795:Surveys and Questionnaires
keywords: Condiments; Diet; Functional gastrointestinal disorders; Irritable bowel syndrome; Red pepper; Spice