到这项研究的观察性质，不能进行因果 推断。
herbal supplements.
Fifteenth group
some sensitivity analysis,
The final subgroup analysis was conducted among participants with
and without reports that fresh pepper was one of their common spices. We compared them with
activity and affect gut microbiota popula-tions, which in humans have been recently related to risks of diabetes, cardiovascular disease, liver cirrhosis, and cancer.10-12 These data collectively suggest that spices may have a profound influence on
Guizhou Medical University
Part 11 English Literature learning report
Fifteenth group
Research purpose and background The increased use of spices flavorings in foods is a major trend worldwide.1 2 In China, chilli pepper is among the most popular
of deaths and mortality, including total mortality and specific mortality, were determined, and then
statistical analysis was conducted: We measured the number of years from baseline (2004-08) to
调味料是世界各地烹饪 文化中不可或缺的一部 分，有悠久的使用历史
spicy foods consumed nationwide.3 The beneficial effects of spices and their bioactive ingredients such as capsaicin have long
Research purpose and background
research method
research method
research method
The consumption of spicy food was first determined in 10 different regions of China, then the number
Spices have been an integral part of culinary cultures around the world and have a long history of use for flavoring, coloring, and preserving food, as well as for medicinal purposes.
In addition, the bio-active agents in spices have also shown beneficial roles in obesity, cardiovascular and gastrointestinal condi-tions, various cancers, neurogenic bladder, and derma-tological conditions.7-9 Moreover, spices exhibit antibacterial
the Cox model, we explain the group specific effect of 10 survey sites on the risk function through the
stratification of survey site variables. In order to test the robustness of our findings, we also conducted
结果（Result）：
辛辣食物的消耗量与总死亡率和某些特 Our analyses showed significant inverse associations between spicy
food consumption and total and certain cause specific mortality
research method Quality Control
（一）调查员的选择:调查员应有严谨的工作作风和科学态度， 诚实可靠，应具有调查所需的专业知识。 （二）调查员培训:在资料收集前，应对所有参加调查者进行 严格的培训，掌握统一的方法和技巧，并要进行考核。 （三）制定调查员手册:由于队列研究所涉及的调查员多，跨 时长，因此编一本调查员手册，内列全部操作程序，注意事项 及调查问卷的完整说明等是十分必要的。 设计阶段:限制匹配。 资料分析:分层分析、多因素分析。
(cancer, ischemic heartdiseases, and respiratory diseases). None the 定原因的死亡率(癌症、缺血性心脏病)之 间存在显著的负相关关系，但是，考虑 less, given the observational nature of this study, it is not possible to
those who ate spicy food less than once a week. We also looked at the relationship between spicy
food consumption and辣食物的消耗量，然后确定死亡人数及死亡率，包括总死 亡率和特定死亡率，然后进行统计分析：我们测量了从基线(2004-08年)到死亡、失访、 或至2013年12月31日(以先发生的日期为准)的人的年数。采用Cox模型，以年龄为基础 时间尺度，估计辛辣食品消费的危险比和95%置信区间的死亡率。在Cox模型中，我们 通过对调查地点变量的分层来解释10个调查地点对危险函数的群体特异性影响为了检验 我们的发现的稳健性，我们还进行了一些敏感性分析， 最后亚组分析，分别在有和没有报告新鲜辣椒是他们常用的香料之一的参与者中进行。 我们将他们与那些每周吃辛辣食物少于一次的人进行了比较。我们还研究了食用辛辣食 物与总死亡率之间的关系
make a causal inference. Further prospec-tive studies in other
populations would be essential to demonstrate generalizability of these findings. More evidence will lead to updated dietary recommenda-tions and development of functional foods, such as
（1） Selection of investigator: the investigator shall have a rigorous work style and scientific attitude, be honest and reliable, and have the professional knowledge required by the investigation. （2） Investigator training: before data collection, all participants shall be strictly trained, master unified methods and skills, and be assessed. （3） Develop investigator's Manual: because of the large number of investigators involved in the cohort study and the long span of time, it is necessary to compile an investigator's manual with all the operating procedures, precautions and complete instructions of the questionnaire. Design phase: limit matching. Data analysis: stratified analysis, multi factor analysis.
been docu-mented in experimental or small sized population stud-ies. For example, an ecological study showed that populations
with a higher consumption of spices have a lower incidence of cancer.4 The ingestion of red pepper was found to decrease appetite and energy intake in peo-ple of Asian origin and white people and might reduce the risk of overweight and obesity.5 6