Why eating three spicy dishes a week helps you live longer
Chinese study suggests eating food containing spices at least three times a week lowers risk of death from cancer, heart and respiratory system diseases by 14 per cent; effect is greater if consumed without alcohol
People who eat spicy dishes at least three days each week have a 14 per cent lower risk of death compared to people who consume spicy foods less than once a week, according to a new study by an international team of researchers led by the Chinese Academy of Medical Sciences.
Among the 487,375 Chinese study participants, frequent spicy food consumption was also found to be linked to a lower risk of death from cancer, and ischaemic heart and respiratory system diseases.
Fresh and dried chilli peppers were the spices used most commonly by those who reported eating spicy foods weekly, and further analysis showed those who consumed fresh chillis tended to have a lower risk of death from cancer, ischaemic heart disease, and diabetes.
Before you set your tongue on fire, take note: the researchers caution that the study, published in the BMJ (formerly known as the British Medical Journal), was only observational and therefore no definitive conclusions can be drawn about cause and effect. But the authors call for more research that may "lead to updated dietary recommendations and development of functional foods”.
