タイトル:Consumption of spicy foods and total and cause specific mortality: population based cohort study 訳:「辛い食べ物の摂取頻度と全死亡率及び原因別死亡率の関係」
研究者:Jun Lv, associate professor,1 Lu Qi, associate professor,2,3 Canqing Yu,他。
公表雑誌:BMJ. 2015; 351: h3942. 研究機関:Department of Epidemiology and Biostatistics, School of Public Health, Peking University Health Science Center, Beijing 100191, People’s Republic of China Department of Nutrition, Harvard School of Public Health, Boston, MA, USA Channing Division of Network Medicine, Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, MA, USA