站内查询
您现在的位置是:主页 > 威尼斯人游戏app下载 > 一周至少吃4餐辣椒,總體死亡風險降低23%
一周至少吃4餐辣椒,總體死亡風險降低23%
2020-01-06 22:32  www.phpfang.com

  辣椒作為一種在全球范圍內流行的蔬菜,能給人帶來辛辣和灼燒的刺激感,人類對辣椒也產生了十分兩極分化的情感,有人愛有人恨。同時,辣椒對人類健康的影響也一直備受關注。最近發表在《美國心臟病學會雜志》一項研究發現,每周食用4次辣椒,能顯著降低心腦血管疾病的死亡率,并使總死亡風險降低23%。

As a globally popular vegetable, chili can give people a spicy and burning sense of excitement, and humans have also developed a very polarizing emotion about chili, and some love and hate. At the same time, the impact of chili on human health has been of concern. A recent study published in the Journal of the American College of Cardiology found that consuming chili peppers four times a week significantly reduced mortality from cardiovascular and cerebrovascular diseases and reduced the overall risk of death by 23 percent.

  從公元前7000年起,辣椒就進入了人類的食譜。如今辣椒已經以各種方式存在于我們的飲食中,比如調味菜、辣味零食、老干媽和重慶火鍋等,而以辣聞名的川菜也是中國人最喜歡菜系之一。不過,人們對于吃辣椒的態度還是存在兩極分化,有的人無辣不歡,有的人卻避之不及。而這主要是因為辣椒對消化系統的刺激,會讓人瞬間產生強烈的生理反應,不同的人受到的刺激不同,感受也不一樣,因此有的人能吃辣,愛吃辣可能就是因為受到的刺激度低。

Since 7000 BC, chili peppers have entered human recipes. Nowadays, chili peppers already exist in our diet in a variety of ways, such as seasoning, spicy snacks, old godmother and Chongqing hot pot, and Sichuan cuisine, famous for its spicy name, is also one of the Chinese favorite cuisines. However, people's attitude towards eating chili peppers is still polarized, some people are not spicy, some people cannot avoid. And this is mainly because the stimulation of the digestive system by the pepper, will make people instantly have a strong physiological response, different people are stimulated by different, the feeling is not the same, so some people can eat spicy, love spicy may be because of the low degree of stimulation.

  辣椒中會讓嘴巴產生灼燒感的成分主要是辣椒素和二氫辣椒素。科學家表示,辣椒帶來的灼燒感(辣味)不是一種味覺,而是一種痛覺。因為辣椒素主要作用于細胞膜上感受疼痛TRPV1受體。而如果辣椒素的攝入量過大,受體會產生耐受現象。這也解釋了,為什么吃辣是能被練出來的。

The ingredients in the chilli that make the mouth burn are mainly capsaicin and dihydrocapsaicin. Scientists say the burning sensation brought by the chilli is not a taste but a sensation of pain. because capsaicin mainly acts on the membrane to feel the pain trpv1 receptor. And if the intake of capsaicin is too large, the experience produces tolerance. This also explains why spicy food can be practiced.

  在有關辣椒的健康效益上,科學家也進行了大量研究。在2017年的一項研究中,科學家發現吃辣椒可以減肥,主要原因在于辣椒能刺激脂肪代謝。而辣椒帶來的生理反應,如出汗和產熱,能讓身體的能量以熱能的形式散發出去。另外,吃辣椒后更不容易饑餓,會讓人對脂肪、甜味和鹽味食物的食欲降低。

Scientists have also done a lot of research on the health benefits of chili peppers. In a 2017 study, scientists found that eating chili peppers can lose weight, mainly because it stimulates fat metabolism. And the physiological effects of chili peppers, such as sweating and heat production, allow the body's energy to radiate out in the form of heat. In addition, eating chili peppers is less likely to be hungry, reducing the appetite for fatty, sweet and salty foods.

  除以上好處之外,辣椒似乎還有一些出人意料的健康益處。此前已經有一些研究證實,辣椒能改善癌癥、糖尿病,還能抵抗動脈粥樣硬化和增強心血管系統的功能。在這些研究的基礎上,最近一篇發表在《美國心臟病學會雜志》上的研究又新添了辣椒有益健康的新證據。來自意大利IRCCSNeuromed研究所的科學家發現,辣椒能大幅降低心血管疾病帶來的死亡風險。

In addition to the above benefits, chili peppers seem to have some unexpected health benefits. There have been several studies that have confirmed that chili peppers improve cancer, diabetes and also fight atherosclerosis and enhance the function of the cardiovascular system. Based on these studies, a recent study published in the Journal of the American College of Cardiology adds new evidence of the health benefits of chili peppers. Scientists from the IRCSNeuromed Institute in Italy have found that chili peppers significantly reduce the risk of death from cardiovascular disease.

  除了中國的食物外,很多地區的食物中也都含有辣椒。在這項新研究中,研究人員以喜歡吃辣的意大利人作為研究對象,評估了辣椒對總死亡率和心腦血管疾病死亡率的影響。

In addition to Chinese food, chili peppers are also found in foods in many regions. In the new study, researchers looked at Italians who liked spicy food as subjects to assess the impact of chili peppers on overall mortality and cardiovascular and cerebrovascular disease mortality.

  他們一共對22811位意大利自愿者進行了長達5年的跟蹤調查。根據辣椒的食用情況,他們將參與者分為4組,分別是:“很少吃或不吃”、“最多一周兩次”、“一周2到4次”和“一周4次及以上”。其中%的參與者很少吃或不吃辣椒,而%的參與者一周食用辣椒的次數超過4次。

They tracked 22,811 Italian volunteers for five years. According to the consumption of the peppers, they divided the participants into four groups:\" rarely or not to eat \",\" twice a week at most,\"\" two to four times a week \"and\" four or more times a week.\" Of these,% ate little or no chilies, while% ate them more than four times a week.

  在研究初期,他們對4組參與者的飲食水平進行了統計。經過5年的跟蹤調查后,研究人員發現相較于少量或不攝入紅辣椒,每周至少吃4頓辣椒的參與者總死亡率直接降低了23%,由心血管疾病、缺血性心臟病、腦血管疾病導致的死亡率分別降低了34%、44%和61%。另外兩組少量食用辣椒的人死亡率也有一定程度的降低。

At the beginning of the study, they counted the dietary levels of the four groups of participants. After five years of follow-up, the researchers found that participants who ate at least four chillies a week had a 23 percent direct reduction in total mortality compared to a small or non-intake of red peppers, and 34 percent,44 percent and 61 percent, respectively, from cardiovascular disease, ischemic heart disease and cerebrovascular disease. The other two groups of people who ate a small amount of chili also had a somewhat lower mortality rate.

  為了探究辣椒改善心血管疾病的原因,他們測量了參與者體內的全膽固醇含量、高密度脂蛋白、甘油三脂和血糖等各項代謝指標,同時還測量了評價心血管疾病的關鍵生物指標——高敏C反應蛋白和血清維生素D。

To explore the reasons why chili peppers improved cardiovascular disease, they measured metabolic indicators such as total cholesterol content, high-density lipoprotein, triglycerides and blood sugar in participants, as well as key biological indicators to evaluate cardiovascular disease - high-sensitivity C-reactive protein and serum vitamin D.

  結果顯示,攝入辣椒能增加血清中的維生素D濃度,增加對心腦血管具有保護效益。辣椒還增加了血液中和促進脂肪代謝相關的的膽固醇、甘油三脂和載脂蛋白的濃度,這可能避免了血液中的脂肪含量過高和血液黏稠。

The results showed that the intake of pepper increased the serum vitamin D concentration and the increase was protective for the cardiac and cerebrovascular vessels. Peppers also increase blood levels of cholesterol, triglycerides, and Apolipoproteins associated with fat metabolism, which may avoid excessive fat levels and blood viscosity in the blood.

  另外,研究還發現食用辣椒能降低由癌癥導致的死亡率,但效果并不十分顯著;而食用甜椒能降低缺血性心臟病的死亡率,但不能降低腦血管疾病導致的死亡率。但從總體來看,無論是甜椒還是辣椒,食用辣椒都有一定的好處。

In addition, the study found that consumption of chili peppers reduced cancer-related mortality, but the effect was not significant; consumption of sweet peppers reduced mortality from ischemic heart disease but did not reduce mortality from cerebrovascular disease. But on the whole, whether it is sweet pepper or chili, eating chili has certain benefits.

  相較于人們普遍認為的吃辣椒并不健康,文章的第一作者、神經醫學流行病學家MarialauraBonaccio說:“這項有趣的研究證實了,辣椒能對具有各種飲食習慣的人群提供心血管的保護效益。”她還強調,辣椒中還含有抗氧化劑、維生素和類黃酮等有益物質,這些物質對身體的健康是十分有益的。

\"This interesting study confirms that chili peppers provide cardiovascular protection for people with a variety of eating habits,\" said Maria laura Bonacio, a neuroepidemiologist and first author of the article, compared to the popular belief that eating them is unhealthy. She also stressed that peppers also contain beneficial substances such as antioxidants, vitamins and flavonoids, which are very good for health.

  在此項針對意大利人吃辣的研究之前,科學家已經研究了中國居民吃辣對健康的影響,結果發現每天食用辣味食物,能使總死亡風險降低14%,缺血性心臟病的死亡率降低22%、癌癥和呼吸道疾病的死亡率也會分別降低8%和29%。

Before the study, which looked at the health effects of spicy food among Chinese residents, scientists found that eating spicy foods daily reduced the overall risk of death by 14 percent, that of ischemic heart disease by 22 percent, and that of cancer and respiratory diseases by 8 percent and 29 percent, respectively.

  而《美國國家健康與營養調查》中的一項結果認為,吃紅辣椒能使總死亡風險降低13%。而這次的研究更像是補充了之前歐洲吃辣研究的空白,并確認了辣椒對心血管的保護效益。

And a National Health and Nutrition Survey found that eating red peppers reduced the overall risk of death by 13 percent. This study is more like supplementing the gap in previous studies of spicy food in Europe and confirming the cardiovascular benefits of chili peppers.

  從以上的研究來看,我們更沒有理由放棄手中的辣味小零食,另外每周一次的火鍋也可以提上日程了。但對于不能吃辣的人來說,如果也想享受辣椒素帶來的健康效益,卻不想在生理上感受辣椒的灼燒感,可以在下次吃辣時自備牛奶和豆奶。

From the above research, we have no reason to give up the spicy snacks in our hands, and the weekly hot pot can also be on the agenda. But for those who can't eat spicy, if they also want to enjoy the health benefits of capsaicin, they don't want to feel the burning sensation of chilies physiologically, and can bring their own milk and soy milk the next time they eat spicy.