The more spicy foods you eat, the longer you’re likely to live
compared to folks whose diets lack
fiery ingredients like chili peppers.
A team of Harvard researchers looked into the question of whether or
not spicy foods had any influence on the risk of death among some
199,000 men and 288,000 women ages 30 through 79 who lived in 10 regions
of China. None had a history of cancer, heart disease or stroke when
the study began. The team surveyed the participants’ diet and health
histories between 2004 and 2008. After seven years of follow up, results
indicated that regular consumption of spicy foods was linked to
decreased chances of dying during the study. Eating spicy foods once or
twice a week was associated with a 10 percent decline in the overall
risk for death compared to consuming spicy foods less than once a week.
Consuming spicy foods even more often - between three and seven days a
week - was linked to a risk of death 14 percent lower than the others in
the study. Fresh chili peppers in particular were associated with a
lower incidence of dying from cancer, heart disease and type 2 diabetes.
The researchers noted that while the study didn’t prove cause and
effect, it did show an association between spicy foods and a lower risk
of death.
My take: This is good news for those of us who enjoy spicy foods.
Earlier studies have indicated that capsaicin, a compound in chili
peppers that gives it its heat, is a natural antioxidant and
anti-inflammatory agent and may enhance the metabolism of fat. Red chili
peppers also have been shown to reduce cholesterol and triglyceride
levels.
Most varieties are high in vitamin C, a potential cancer
fighter. Here in the American Southwest, chili peppers and cayenne are
staples. Many healthy traditional cuisines incorporate chili pepper into
both savory and sweet dishes - and it's a delicious addition to hot
chocolate.
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