The Association between Spicy Food Consumption and Psychological Health in Chinese College Students: A Cross-Sectional Study

Background: Capsaicin is the main active ingredient in chili peppers and spicy food. Animal studies provide contradictory results on the role of capsaicin in psychiatric disorders. There are no epidemiological studies to investigate the relationship between spicy food consumption and psychological health. Methods: A cross-sectional online survey was conducted. Psychological health was assessed with the Depression Anxiety Stress Scale, and spicy food consumption was assessed as frequency, strength, and duration of consumption. Multivariable logistic regression was conducted to determine the associations between spicy food consumption and psychological symptoms. Results: Our sample comprised 1771 participants (male = 674, mean age = 21.97 years). The odds of having depressive, anxiety, and stress symptoms were 34.0%, 46.5%, and 19.1% in Chinese college students, respectively. After adjusting for a series of covariates, compared with non-consumers, the odds ratios (ORs) of depressive symptoms across spicy food consumption were 1.13 (95% CI: 0.87–1.46) for 1–2 days/week and 1.38 (95% CI: 1.02–1.86) for ≥3 days/week. With regard to anxiety symptoms, the ORs were 0.99 (95% CI: 0.78, 1.27) for 1–2 days/week and 1.50 (95% CI: 1.13–1.99) for ≥3 days/week. For stress symptoms, the ORs were 0.90 (95% CI: 0.66–1.23) for 1–2 days/week and 1.27 (95% CI: 0.89–1.80) for ≥3 days/week. The ORs for the depressive symptoms associated with different intensities of spicy food consumption were 1.00 (reference) for the reference group (non-consumers), 1.17 (95% CI: 0.90–1.52) for eating weakly spicy food, and 1.34 (95% CI: 1.01–1.78) for moderately to strongly spicy food. Conclusion: The findings suggested a positive association between frequently spicy food consumption and depressive/anxiety symptoms in adolescents, and no such association was found for stress symptoms