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Objective To investigate the effects of spicy diet on male semen quality. Methods This study recruited male volunteers from Chongqing and Puyang, analyzed the impact of spicy diets on male semen quality, and further conducted a stratified analysis by region to verify the stability of the conclusions. Logistic regression evaluated spicy diet’s association with abnormal semen quality (normal/abnormal classification). Results A total of 2 128 subjects were included in the study (1 394 from Puyang and 779 from Chongqing). Linear mixed-effects model analysis revealed that duration of chili consumption was positively correlated with semen volume(β=0.05, 95% CI: 0.01-0.09, P=0.012), sperm concentration (β=1.64, 95% CI:0.35-2.93, P=0.013), total sperm count (β=6.89, 95% CI: 0.89-12.89, P=0.024), progressive motility (β=1.22, 95% CI: 0.75-1.69, P<0.001), VCL (β=0.73, 95% CI: 0.36-1.11, P<0.001), BCF (β=0.24, 95% CI: 0.15-0.32, P<0.001), STR (β=1.31, 95%CI: 0.73-1.90, P<0.001), WOB (β=0.91, 95% CI: 0.22-1.61, P=0.010), and normal morphology rate (β=0.34, 95% CI: 0.18-0.50, P<0.001), while negatively correlated with head defect rate (β=-1.11, 95% CI: -1.54~-0.67, P<0.001) and neck defect rate (β=-1.20, 95% CI: -1.62~-0.77, P<0.001). Weekly frequency of chili consumption showed positive correlations with sperm concentration (β=2.48, 95% CI: 0.05-4.92, P=0.046) and progressive motility (β=1.06, 95% CI: 0.18-1.94, P=0.019). Monthly frequency of chili consumption was positively associated with VSL (β=0.82, 95% CI: 0.32-1.31, P=0.001) and VAP (β=0.85, 95% CI: 0.25-1.46, P=0.006). Both duration and weekly frequency of chili consumption exhibited dose-response protective effects on semen quality, showing progressively decreasing risks of abnormal semen quality with increasing consumption duration and frequency (Ptrend<0.001 and 0.042, respectively). Those who had maintained a spicy diet for more than 3 years had a reduced risk of abnormal semen quality. Conclusion Spicy diet is associated with improved semen quality, with long-term consumption potentially reducing abnormality risk.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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