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Eating Spicy Foods Reduces Risk Of Death

August 4, 2015: 12:00 AM EST
Using data compiled from half a million people, Chinese scientists conducted an observational study that found that regularly eating spicy foods reduces the risk of death from cancer, ischemic heart disease and respiratory disease. Earlier studies had shown that fresh chilies, which contain capsaicin, have anticancer, anti-inflammatory and antihypertensive effects. The researchers followed a total of 487,375 participants aged 30 to 79 who completed a questionnaire about their health and consumption of spicy foods, red meat, vegetables and alcohol. During follow up, frequent consumption of spicy food was linked to a 14 percent reduced risk of death.
Jun Lv et al., "Consumption of spicy foods and total and cause specific mortality: population based cohort study", The British Medical Journal, August 04, 2015, © BMJ Publishing Group Ltd
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