Spicy food lower risk of death from cancer, ischemic heart disease and respiratory disease

spicyA new study published in the BMJ journal has revealed a positive health impact and found that lower the risk of death from cancer, and .

The consisted of 487,375 people aged between 30 and 79, who completed an evaluation about their health and consumption of , red meat, vegetables and alcohol. The participants were followed up for 7.2 years to assess whether whether the baseline questionnaire results accurately reflected spicy food consumption over time. A total of 20,224 deaths were recorded during the follow-up period, with a 14% reduced risk of death during follow-up with participants who reported eating 3-7 days a week.

The researchers specified that capsaicin was the ingredient responsible for the positive health benefit and are a good source of dietary antioxidants, preventing free radical attack. The most commonly used spices for participants who ate weekly were fresh and dried chili peppers. Participants who regularly ate fresh chili had a reduced risk of death from cancer, and diabetes.

Source

Consumption of and total and cause specific mortality: population based cohort study, Jun Lv et al., The BMJ, doi: 10.1136/bmj.h3942, published online 4 August 2015.

Consumption of hot and mortality – is chilli good for your health?, Nita G. Forouhi, The BMJ, doi: 10.1136/bmj.h4141, published online 4 August 2015, extract.

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