TLDR:
- Study finds that regularly eating spicy foods is linked to a lower risk of death
- Researchers observed 487,375 people over a 7-year period and found a 14% lower risk of death in those who consumed spicy foods 6-7 times a week
A recent study published in the medical journal ‘The BMJ’ has found a potential link between regularly consuming spicy foods and a lower risk of death. Researchers from the Chinese Academy of Medical Sciences observed 487,375 participants aged 30-79 years over a 7-year period in China to investigate the potential health benefits of spicy food consumption.
The study found that individuals who consumed spicy foods 6-7 times a week had a 14% lower risk of death compared to those who consumed spicy foods less than once a week. This association was more pronounced in individuals who didn’t drink alcohol. Participants who consumed fresh chili had a 13% lower risk of death compared to those who didn’t consume spicy foods regularly.
The researchers also noted that the association between spicy food consumption and a lower risk of death was stronger in people who didn’t have a history of heart disease, diabetes, and cancer at the start of the study. The study controlled for various factors such as age, sex, education, physical activity, smoking, and alcohol consumption.
Although the study found an association between spicy food consumption and a lower risk of death, it is important to note that the study was observational and cannot establish causation. The researchers suggest that further research is needed to determine the mechanisms by which spicy foods may contribute to a reduced risk of death.
In conclusion, the study suggests that there may be potential health benefits associated with regularly consuming spicy foods. However, more research is needed to fully understand the relationship between spicy food consumption and mortality.
