Cancun, Q.R. – A new study shows that those who consume spicy foods on a regular basis live longer than those who do not consume spicy foods at all.
The study, which was conducted by the British Medical Journal in China and released last week, showed that people who consumed spicy foods, mainly the chili pepper, one or two times per week enjoyed a 10 percent overall reduction for risk of death than those who ate spicy foods less than once a week.
Researchers chose China since in China, chili peppers are among the most popular spicy foods consumed nationwide.
They studied more than 485,000 people over four years from 10 geographically different locations, taking into consideration certain health, diet and alcohol consumption considerations, and found that eating spicy foods can prove beneficial.
People who ate spicy foods six or seven times per week enjoyed a 14 percent reduction for risk of death.
Study author Lu Qi of Harvard tells Time, “We know something about the beneficial effects of spicy foods basically from animal studies and very small-sized human studies.”
Some findings focus on active components like capsaicin found in chili peppers that appear to reduce inflammation and improve metabolic status, gut bacteria, and weight, he adds.
“It appears that increasing your intake moderately, just to one to two or three to five times a week, shows very similar protective effect. Just increase moderately. That’s maybe enough.”
While more research is needed, the link discovered between eating spicy foods and the lowering of risk of death appears positive.