New Research on Spicy Foods Reveal Link to Longer Life
Those who are fond of eating chili may enjoy it more than ever now as the latest study published this week in the BMJ found a link between regular consumption of spicy foods and a lower risk of death.
Preliminary studies done by the researchers at Harvard School of Public Health found out that spicy food and their active components might prevent gastric damage, improve metabolic status and decrease the risk of heart disease and cancer.
The researchers did further study by looking at data from a questionnaire answered by the 485,000 people in China who participated in the China Kadoorie Biobank study between years 2004 to 2008. Each participant reported on health status, dietary habits, including how often they consume spicy foods, red meat, alcohol, and vegetables. Participants with history of heart disease, cancer or diabetes were excluded.
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Data gathered at the end of the seven-year study period revealed that people who consumed spicy foods one or two times per week had a 10 percent lower risk of overall mortality compared to those who rarely or never ate them. Those who ate them three to seven times per week all had a 14 percent decreased risk of death. Those who did not drink alcohol seemed to have the most benefit.
There was also a link found between regular consumption and lower risk of death from certain conditions like cancer, ischemic heart and respiratory system disease. Researchers noted that the link they found for those diseases seem to be stronger for those who ate dried chili, sauce or oil. The authors did not make conclusions regarding cause and effect, but they found out that capsaicin, the main ingredient in chili peppers, had been found in other studies to contain antioxidant and anti-inflammatory effects.
In the meantime, further studies are being conducted as researchers require more significant findings.
"We need more evidence, especially from clinical trials, to further verify these findings," said co-author Dr. Lu Qi, an associate professor of nutrition at Harvard. "And we are looking forward to seeing data from other populations."
