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한국인 사회적 음주자에서 매운맛 선호도와 스트레스에 대한 HPA축 반응의 연관성

Spicy Food Preference and the HPA Axis Reactivity to Stress in Korean Social Drinkers

김지훈|정우영|이진성|김성곤|변원탄|박지훈
대한생물치료정신의학회 (Korean Society Of Biological Therapies In Psychiatry)|2014.08|생물치료정신의학 (Journal of the Korean Society of Biological Therapies in Psychiatry)|제20권 제2호|pp. 127-133

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참고문헌

키워드

스트레스Stress취약성Vulnerability타액 코티졸Salivary cortisolHPA축HPA axis매운맛 선호도Spicy food preference
주제분류정신과학

초록

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 pres-sor 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 inter-action(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.

Abstract

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 pres-sor 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 inter-action(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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