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Consumption of spicy foods and total and cause specific mortality: population based cohort study

BMJ 2015; 351 doi: https://doi.org/10.1136/bmj.h3942 (Published 04 August 2015) Cite this as: BMJ 2015;351:h3942

Re: Re: Consumption of spicy foods and total and cause specific mortality: population based cohort study

To Dr. Stefler,
Thank you for the thoughtful comments. We acknowledge that the lack of accurate dietary information on salt intake in this study limited ours ability to adjust for this potential confounder. In Chinese cuisine, salt is one of the most important condiments for the cooking of chilli pepper and the production of chilli sauce. However, the data regarding the correlations between salt and spicy food intakes are sparse. We would like to clarify these dietary inter-relationships in future studies.

Competing interests: No competing interests

10 August 2015
Jun Lv
Associate Professor
Lu Qi, Harvard School of Public Health, Boston, MA, USA
Peking University Health Science Center
Beijing, China