Red chili pepper intake and free fatty acids concentrations in gallbladder bile collected from Chilean patients with gallstones

为明确辣椒摄入与智利人胆囊癌(GBC)发病的关系，用高效液相色谱法测定了130例智利胆结石患者(男16例，女114例)的胆汁中游离脂肪酸(FFA)浓度。这些浓度和成分与每个患者通过问卷报告的红辣椒或其他食物的摄入频率进行了比较。在平均年龄、总FFA浓度或抑制性FFA浓度方面，没有发现显著的性别差异。男性棕榈油酸和肉豆蔻酸的平均浓度和组成显著高于女性。然而，男性摄入红辣椒的频率明显高于女性。无论是男性还是女性，红辣椒摄入量与胆汁FFA浓度或成分并不一致。由于男性年龄增加，或女性摄入更多猪肉和油炸食品，与棕榈油酸的浓度和组成减少(对突变物质的活性有抑制作用)有关，这些因素可能导致智利人患GBC的风险增加。此外，红辣椒的摄入量可能与胆囊癌的发生有间接关系，因为体重增加是引起胆囊癌和胆石症的危险因素之一，随着红辣椒摄入量的增加，体重增加。

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.