Not all people enjoy eating spicy food, but in Asia, spicy food is almost as staple as rice. Today, new research proves that eating spicy food regularly lowers risk of premature death. Spicy Foods Will make Your Life Longer, Read this!
“The finding is very simple,” said study lead author Dr. Lu Qi, an associate professor of medicine at Harvard Medical School in Boston. “If you eat more spicy food, it’s better for your health and lowers the risk for mortality, especially as it relates to cancer and heart disease.”
The study was done by researchers from China (Peking University, the Chinese Academy of Medical Sciences, and five regional Centers for Disease Control and Prevention), the US (Harvard School of Public Health and Harvard Medical School), and the UK (the University of Oxford).
The study was based on a large multi-year food analysis. It found that adults who reported eating spicy foods—such as fresh and dried chili pepper—as little as three days per week were less likely to die during the study period than those who consumed such foods less than once a week.
However, researchers generally found that eating fresh spicy foods as little as once or twice a week was associated with a 10 percent drop in the overall risk for death during the study, compared with eating such foods less than once weekly.
Eating spicy foods between three and seven days per week appeared to lower mortality by as much as 14 percent, the authors reported.
“Curry really could be the spice of life,” says The Daily Telegraph, reporting on a study looking at the link between regularly eating foods that contain capsaicin – found in chilli peppers – and the risk of dying early.
Because of the burning sensation caused by capsaicin when it comes in contact with mucous membranes, it is commonly used in food products to provide added spice or “heat”. In some cases, because people enjoy the heat, there has long been a demand for capsaicin-spiced products like hot sauce or salsa.
But eating fresh chili peppers is better, as they were specifically linked to a lower risk of dying as a result of cancer, heart disease and type 2 diabetes.