A Chinese Study Claims Spicy Food Reduces The Risk Of Death

India and spicy food have become synonymous. Even the Italian food, when served in Indian hotels, turns into spicy Indian-Italian food. Some doctors say that eating spicy food regularly is not good for your health, but a new study has claimed that eating spicy food regularly may reduce your risk of health from cancer, heart diseases and diabetes, reports Times of India.

The team led by researchers at the Chinese Academy of Medical Sciences undertook a prospective study of 487,375 participants, aged 30-79 years to examine the association between consumption of spicy foods as part of a daily diet and the total risk and causes of death.

Factors such as age, marital status, the level of education, and physical activity were taken into account.


It was observed that participants who ate spicy foods almost every day had a relative 14 per cent lower risk of death compared to those who consumed spicy foods less than once a week.

The association was similar in both men and women, and was stronger in those who did not consume alcohol.


Further analysis showed those who consumed fresh chilli tended to have a lower risk of death from cancer, ischaemic heart disease, and diabetes.The authors believe that some of the bioactive ingredients are likely to drive this association.

Fresh chilli is richer in capsaicin, vitamin C, and other nutrients. But they caution against linking any of these with lowering the risk of death.


This is an observational study so no definitive conclusions can be drawn about cause and effect.


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