{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1360004235804159616.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1111/nmo.12841"}},{"identifier":{"@type":"URI","@value":"https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fnmo.12841"}},{"identifier":{"@type":"URI","@value":"https://onlinelibrary.wiley.com/doi/pdf/10.1111/nmo.12841"}},{"identifier":{"@type":"PMID","@value":"27094759"}}],"resourceType":"学術雑誌論文(journal article)","dc:title":[{"@value":"A prospective study on symptom generation according to spicy food intake and\n                    <scp>TRPV</scp>\n                    1 genotypes in functional dyspepsia patients"}],"description":[{"type":"abstract","notation":[{"@value":"<jats:title>Abstract</jats:title>\n                  <jats:sec>\n                    <jats:title>Background</jats:title>\n                    <jats:p>\n                      Capsaicin is an ingredient of red peppers that binds to transient receptor potential vanilloid subtype 1 (\n                      <jats:styled-content style=\"fixed-case\">TRPV</jats:styled-content>\n                      1), and Koreans eat more capsaicin‐rich food than do Japanese. This study aimed to compare symptom generation according to\n                      <jats:styled-content style=\"fixed-case\">TRPV</jats:styled-content>\n                      1 genotypes and the intake of spicy foods.\n                    </jats:p>\n                  </jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods</jats:title>\n                    <jats:p>\n                      Consecutive functional dyspepsia (\n                      <jats:styled-content style=\"fixed-case\">FD</jats:styled-content>\n                      ) patients who were evaluated at Konkuk University Medical Centre (Korea) and Keio University Hospital (Japan) were included. Questionnaires on spicy food intake, patient assessment of gastrointestinal symptoms (\n                      <jats:styled-content style=\"fixed-case\">PAGI</jats:styled-content>\n                      ‐\n                      <jats:styled-content style=\"fixed-case\">SYM</jats:styled-content>\n                      ), patient assessment of quality of life, and hospital anxiety and depression scale were provided. Blood was sampled for the detection of\n                      <jats:styled-content style=\"fixed-case\">TRPV</jats:styled-content>\n                      1 polymorphisms, and upper gastrointestinal endoscopy was performed with biopsies.\n                    </jats:p>\n                  </jats:sec>\n                  <jats:sec>\n                    <jats:title>Key Results</jats:title>\n                    <jats:p>\n                      Of 121 included subjects, 35 and 28 carried the\n                      <jats:styled-content style=\"fixed-case\">TRPV</jats:styled-content>\n                      1\n                      <jats:styled-content style=\"fixed-case\">CC</jats:styled-content>\n                      and\n                      <jats:styled-content style=\"fixed-case\">GG</jats:styled-content>\n                      genotypes, respectively, with the prevalence rates not differing between Japan and Korea. The prevalence of\n                      <jats:styled-content style=\"fixed-case\">FD</jats:styled-content>\n                      subtypes did not differ with the spicy food intake,\n                      <jats:styled-content style=\"fixed-case\">TRPV</jats:styled-content>\n                      1 genotypes, or\n                      <jats:italic>Helicobacter pylori</jats:italic>\n                      infection. Neither\n                      <jats:styled-content style=\"fixed-case\">TRPV</jats:styled-content>\n                      1 polymorphisms nor\n                      <jats:italic>H. pylori</jats:italic>\n                      infections were related to scores on the\n                      <jats:styled-content style=\"fixed-case\">PAGI</jats:styled-content>\n                      ‐\n                      <jats:styled-content style=\"fixed-case\">SYM</jats:styled-content>\n                      questionnaires, but spicy food intake was positively correlated with the scores for stomach fullness (\n                      <jats:italic>p</jats:italic>\n                      = 0.001) and retching (\n                      <jats:italic>p</jats:italic>\n                      = 0.001). Using the linear regression analysis, stomach fullness was associated with spicy food intake (\n                      <jats:italic>p</jats:italic>\n                      = 0.007), whereas retching was related to younger age (\n                      <jats:italic>p</jats:italic>\n                      < 0.001) and female gender (\n                      <jats:italic>p</jats:italic>\n                      = 0.014).\n                    </jats:p>\n                  </jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusions & Inferences</jats:title>\n                    <jats:p>\n                      Upper gastrointestinal symptoms are more common in subjects with a higher consumption of spicy foods, younger age and female gender, regardless of\n                      <jats:styled-content style=\"fixed-case\">TRPV</jats:styled-content>\n                      1 genotypes and the\n                      <jats:italic>H. pylori</jats:italic>\n                      infection status. Capsaicin‐rich foods may induce stomach fullness.\n                    </jats:p>\n                  </jats:sec>"}]}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1380016864208219137","@type":"Researcher","foaf:name":[{"@value":"S.‐Y. Lee"}],"jpcoar:affiliationName":[{"@value":"Department of Internal Medicine Konkuk University School of Medicine Seoul Korea"}]},{"@id":"https://cir.nii.ac.jp/crid/1380004235804159502","@type":"Researcher","foaf:name":[{"@value":"T. Masaoka"}],"jpcoar:affiliationName":[{"@value":"Division of Gastroenterology and Hepatology Department of Internal Medicine Keio University School of Medicine Tokyo Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1380004235804159627","@type":"Researcher","foaf:name":[{"@value":"H. S. Han"}],"jpcoar:affiliationName":[{"@value":"Department of Pathology Konkuk University School of Medicine Seoul Korea"}]},{"@id":"https://cir.nii.ac.jp/crid/1380004235804159624","@type":"Researcher","foaf:name":[{"@value":"J. Matsuzaki"}],"jpcoar:affiliationName":[{"@value":"Division of Gastroenterology and Hepatology Department of Internal Medicine Keio University School of Medicine Tokyo Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1380004235804159629","@type":"Researcher","foaf:name":[{"@value":"M. J. Hong"}],"jpcoar:affiliationName":[{"@value":"Department of Internal Medicine Konkuk University School of Medicine Seoul Korea"}]},{"@id":"https://cir.nii.ac.jp/crid/1380004235804159620","@type":"Researcher","foaf:name":[{"@value":"S. Fukuhara"}],"jpcoar:affiliationName":[{"@value":"Division of Gastroenterology and Hepatology Department of Internal Medicine Keio University School of Medicine Tokyo Japan"}]},{"@id":"https://cir.nii.ac.jp/crid/1380004235804159628","@type":"Researcher","foaf:name":[{"@value":"H. S. Choi"}],"jpcoar:affiliationName":[{"@value":"Department of Internal Medicine Konkuk University School of Medicine Seoul Korea"}]},{"@id":"https://cir.nii.ac.jp/crid/1380004235804159489","@type":"Researcher","foaf:name":[{"@value":"H. Suzuki"}],"jpcoar:affiliationName":[{"@value":"Division of Gastroenterology and Hepatology Department of Internal Medicine Keio University School of Medicine Tokyo Japan"},{"@value":"Medical Education Center Keio University School of Medicine Tokyo Japan"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"13501925"},{"@type":"EISSN","@value":"13652982"}],"prism:publicationName":[{"@value":"Neurogastroenterology & Motility"}],"dc:publisher":[{"@value":"Wiley"}],"prism:publicationDate":"2016-04-19","prism:volume":"28","prism:number":"9","prism:startingPage":"1401","prism:endingPage":"1408"},"reviewed":"false","dc:rights":["http://onlinelibrary.wiley.com/termsAndConditions#vor"],"url":[{"@id":"https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fnmo.12841"},{"@id":"https://onlinelibrary.wiley.com/doi/pdf/10.1111/nmo.12841"}],"createdAt":"2016-04-19","modifiedAt":"2023-10-01","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=Adult","dc:title":"Adult"},{"@id":"https://cir.nii.ac.jp/all?q=Male","dc:title":"Male"},{"@id":"https://cir.nii.ac.jp/all?q=Polymorphism,%20Genetic","dc:title":"Polymorphism, Genetic"},{"@id":"https://cir.nii.ac.jp/all?q=Genotype","dc:title":"Genotype"},{"@id":"https://cir.nii.ac.jp/all?q=Helicobacter%20pylori","dc:title":"Helicobacter pylori"},{"@id":"https://cir.nii.ac.jp/all?q=Age%20Factors","dc:title":"Age Factors"},{"@id":"https://cir.nii.ac.jp/all?q=TRPV%20Cation%20Channels","dc:title":"TRPV Cation Channels"},{"@id":"https://cir.nii.ac.jp/all?q=Middle%20Aged","dc:title":"Middle Aged"},{"@id":"https://cir.nii.ac.jp/all?q=Helicobacter%20Infections","dc:title":"Helicobacter Infections"},{"@id":"https://cir.nii.ac.jp/all?q=Young%20Adult","dc:title":"Young Adult"},{"@id":"https://cir.nii.ac.jp/all?q=Sex%20Factors","dc:title":"Sex Factors"},{"@id":"https://cir.nii.ac.jp/all?q=Food","dc:title":"Food"},{"@id":"https://cir.nii.ac.jp/all?q=Humans","dc:title":"Humans"},{"@id":"https://cir.nii.ac.jp/all?q=Female","dc:title":"Female"},{"@id":"https://cir.nii.ac.jp/all?q=Prospective%20Studies","dc:title":"Prospective Studies"},{"@id":"https://cir.nii.ac.jp/all?q=Capsaicin","dc:title":"Capsaicin"},{"@id":"https://cir.nii.ac.jp/all?q=Dyspepsia","dc:title":"Dyspepsia"},{"@id":"https://cir.nii.ac.jp/all?q=Symptom%20Assessment","dc:title":"Symptom 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