Eating spicy foods on a regular basis may lower the risk of premature death, suggests a study published in the British Medical Journal.
The authors of the study emphasize, however, that it was an observational study, therefore, it is not possible to draw definitive conclusions about the cause-and-effect nature of the relationship shown.
Previous research shows that spicy spices, especially chili pepper and its active ingredient, capsaicin, have a positive effect on health, as they have antioxidant and anti-inflammatory effects, and may lower the risk of obesity and cancer.
To assess whether spicy food may lower the risk of premature death, researchers from the University of Beijing, together with colleagues from several other research centers in China, from Harvard University (Boston, USA) and the University of Oxford (UK), collected data from nearly 490 . people aged 30-79. They were participants of the project entitled China Kadoorie Biobank. They all completed surveys about their overall health as well as diet, including red meat, vegetables, alcohol, and spicy food. People who had already been diagnosed with cancer, heart disease or stroke were excluded from further analysis. Their health status was followed on average for about 7 years. During this period, more than 20 died. people.
After taking into account factors such as age, marital status, level of education, and physical activity, the researchers calculated that people who consumed spicy food once or twice a week had a 10% reduction in follow-up during the observation period. risk of death than people eating spicy things less than once a week. On the other hand, those who reached for spicy meals three to seven times a week were 3 percent. less likely to die.
This correlation was found in both women and men, and was stronger in the case of people who did not drink alcohol.
Eating spicy foods more often was also associated with a lower risk of death from cancer, ischemic heart disease, and respiratory disease.
Fresh or dried chili peppers were the most common spice used by people who frequently eat spicy foods.
In an editorial to the article, Nita Forouhi of the University of Cambridge emphasizes that it is too early to encourage people to eat spicy foods to lower the risk of premature death. In her opinion, more research is needed to verify that the observed relationship between a spicy diet and lower mortality is of a cause-and-effect nature.