Spicy foods may be linked to a lower risk of death, according to a recent study.
Researchers at the international team led by researchers at the Chinese Academy of Medical Sciences found that people who ate spicy foods almost every day had a relative 14 percent lower risk of death compared to those who consumed spicy foods less than once a week.
For the study, researchers collected and analyzed data from nearly 500,000 people between the ages of 30 and 79 years old. All participants completed a questionnaire about their general health, physical measurements, and consumption of spicy foods, and red meat, vegetable and alcohol.
They used the questionnaires to examine the association between consumption of spicy foods as part of a daily diet and the total risk and causes of death.
Participants with a history of cancer, heart disease, and stroke were excluded from the study, and factors such as age, marital status, level of education, and physical activity were accounted for.
They found that frequent consumption of spicy foods was also linked to a lower risk of death from cancer, and ischemic heart and respiratory system diseases, and this was more evident in women than men.
Fresh and dried chilli peppers were the most commonly used spices in those who reported eating spicy foods weekly, and further analysis showed those who consumed fresh chili tended to have a lower risk of death from cancer, ischemic heart disease, and diabetes.
Researchers said some of the bioactive ingredients are likely to drive this association, adding that fresh chili is richer in capsaicin, vitamin C, and other nutrients. But they caution against linking any of these with lowering the risk of death.
The findings are detailed in the journal BMJ.
