2005 Fiscal Year Final Research Report Summary
Red chili pepper intake and free fatty acids concentrations in gallbladder bile collected from Chilean patients with gallstones
| Project/Area Number |
16590473
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Hygiene
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| Research Institution | Niigata University |
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Principal Investigator |
TSUCHIYA Yasuo Niigata University, Institute of Medicine and Dentistry, Assistant, 医歯学系, 助手 (60334679)
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| Co-Investigator(Kenkyū-buntansha) |
YAMAMOTO Masaharu Niigata University, Institute of Medicine and Dentistry, Professor, 医歯学系, 教授 (40018693)
NAKAMURA Kazutoshi Niigata University, Institute of Medicine and Dentistry, Associate Professor, 医歯学系, 助教授 (70207869)
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| Project Period (FY) |
2004 – 2005
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| Keywords | Gallbladder cancer / Risk factor / Cholelithiasis / Gallbladder bile / Free fatty acid / Red chili pepper intake |
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| Research Abstract |
To clarify the association between red chili pepper intake and the development of gallbladder cancer (GBC) in Chileans, free fatty acid (FFA) concentrations in gallbladder bile collected from 130 Chilean patients with gallstones (16 men and 114 women) were examined using HPLC. The concentrations and compositions were compared with the intake frequency of red chili pepper or of other foods as reported by each patient via a questionnaire.
No significant gender differences were found in mean age or in total or inhibitory FFA concentrations. The mean concentrations and compositions of palmitoleic and myristic acids were significantly higher in men than in women. However, the frequency of red chili pepper intake was significantly higher in men than in women.
Red chili pepper intake was not consistently associated with biliary FFA concentrations or compositions in either men or women. Since increasing age in men, or higher intake of pork and deep-fried food in women, was associated with a reduced concentration and composition of palmitoleic acid (which has an inhibitory effect on the activity of mutagenic substances), these factors may contribute to an increased risk of GBC among Chileans. Otherwise, red chili pepper intake may be related to GBC development indirectly, since body weight gain, which is one of the risk factors causing GBC and cholelithiasis, increased with red chili pepper intake frequency.
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