دانلود کتاب There is little evidence that spicy food in hot countries is an adaptation to reducing infection risk

فهرست مطالب :

There is little evidence that spicy food in hot countries is an adaptation to reducing infection risk
Results
Discussion
Methods
Cuisines
Autocorrelation between cuisines
Infection risk
Climate and biodiversity
Socioeconomic and human population variables
Statistical analysis
Modelling autocorrelation
Power analysis
Model comparisons
Reporting Summary
Acknowledgements
Fig. 1 Spice and temperature.
Fig. 2 Horrendogram of proposed links between spice use and infection risk.
Fig. 3 Spice and GDP.
Fig. 4 Spice and traffic accidents.
Fig. 5 Geographic sampling bias.
Table 1 Recipe datasets included in this study, including the original data used in a previous study of adaptive cuisine2 and data from four published recipe datasets3–5.
Table 2 Summary of main results corresponding to links in Fig.
Table 3 List of spices counted in this study.