Regular consumption of spicy food, particularly chili peppers, may reduce the risk of death from a range of diseases. This conclusion was drawn by researchers from the Chinese Academy of Medical Sciences after analyzing data from over half a million people.
The study, published in the journal The BMJ, involved 487,375 residents of China aged 30 to 79. Over a 7.2-year observation period, 20,224 deaths were recorded.
The findings revealed that those who ate spicy food three to seven times a week had a 14% lower risk of death compared to those who consumed such food less than once a week. For those who ate it one to two times a week, the risk was reduced by 10%.
The association was particularly pronounced in reducing mortality from cancer, coronary heart disease, and respiratory system diseases. The effect was stronger in women than in men.
The key compound in chili peppers is capsaicin. It has previously been linked to anti-tumor, anti-inflammatory, and antihypertensive properties. Now, scientists suggest that the high bioavailability of capsaicin may explain these results, but further research is needed to confirm them.
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