The potential explanation of the relationship between spicy food and hypertension might be that transient receptor potential vanilloid 1(TRPV1) activation by spicy food could increase urinary sodium excretion [51], reduce vascular lipid accumulation and attenuate atherosclerosis [56], and improve endothelium-dependent vasorelaxation to prevent hypertension [57], meanwhile spicy food could decrease individual salt preferences and daily salt intake [58]. This evidence concerns the gene TRPV1 and atherosclerosis.