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KMID : 0605720140200020127
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Journal of the Korean Society of Biological Therapies in Psychiatry
2014 Volume.20 No. 2 p.127 ~ p.133
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Spicy Food Preference and the HPA Axis Reactivity to Stress in Korean Social Drink
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Park Ji-Hun
Kim Sung-Gon
Kim Ji-Hoon
Jung Woo-Young
Lee Jin-Seong
Byun Won-Tan
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Abstract
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Objectives：Some reports suggest that if individuals prefer spicy foods, they may be more vulnerable to stress; thus, their HPA axis reactivity to stress may be abnormal. We investigated the relationship between HPA axis reactivity to stress and spicy food preference in Korean social drinkers.
Methods：The subjects were 40 healthy social adult drinkers ＞18 years. They were exposed to stress as cold pressor test and mathematical calculations. Salivary cortisol level was measured before and after the stress. In addition, spicy food preference was measured using a food preference scale. The subjects were divided into two groups of those who preferred spicy foods(SP, n=20) and those who less preferred spicy foods(LP, n=20).
Results：Repeated measures ANOVA on salivary cortisol concentration revealed a significant group by block interaction(p=0.036). Basal and salivary cortisol levels immediately after stress were significantly higher in SP subjects than those in LP subjects(respectively p=0.009, p=0.011). The salivary cortisol level at 80 min after the stress decreased significantly compared to the basal salivary cortisol level in SP subjects(p=0.004). Salivary cortisol level 20 min after the stress increased significantly compared to the basal salivary cortisol level in LP subjects(p=0.031).
Conclusion：HPA axis reactivity to stress in SP subjects was more sensitive than that in LP subjects. These results suggest that HPA axis reactivity in those who prefer spicy foods may be vulnerable to stress.
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KEYWORD
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HPA axis, Stress, Spicy food preference, Vulnerability, Salivary cortisol
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