Regularly eat chilies or other spicy food sources can reduce the risk of early death, that the results of recent studies.
This study is based on analysis of food done for years. The result found that adults who reported eating spicy foods, such as fresh or dried chili peppers, at least three days a week had a lower risk of death during the study period than those who eat spicy food less than once a week.
"This discovery is very simple," said lead study author Dr. Qi Lu, professor of medicine at Harvard Medical School, Boston. "If you eat more spicy food, it would be better for your health and lower the risk of death, especially those associated with cancer and heart internal medicine.
However, the study authors caution that their investigation is not possible to draw a direct line of causation between the consumption of spicy foods and reduced risk of death. They could only find a relationship between these factors. Qi and his colleagues have published their findings in the BMJ on August 4.
Between 2004-2008, the lead study author conducted a survey related to food and health history of about 199,000 men and 288,000 women from 10 different regions in China. The participants were aged between 30-79 years.
Those who have a history of cancer, heart disease or stroke were excluded. Within seven years, over 20,000 people died.
The research team did not count exactly how many spices are incorporated into everyone's diet. But the researchers found that spicy food at least once or twice a week had a 10 percent decrease in relation to the entire risk of death during the study, compared with consuming less than once a week. In fact, eating spicy food between three to seven of the week looks can reduce mortality by 14 percent, according to researchers report.
The most common fresh chili selected as the source spicy foods, specifically associated with a lower risk of death caused by cancer, heart disease, and type 2 diabetes.
This finding applies to all genders and even the differences in age, education, sedentary pattern, and marital status. However, the protective effect of hot spices found a greater effect on those who do not consume alcohol.
Qi explained, from previous studies conducted in animals, the components contained in the spice can improve cholesterol levels, maintain healthy bacteria in the gut, controlling inflammation, and reduce stress.
Meanwhile, a nutritionist Lona Sandon and Clinical nutrition professor at the University of Texas Southwestern Medical Center at Dallas, no doubt the health benefits of peppers and other spicy food source.
"We know that spices are high in antioxidants can protect tubuhd ari attack cancer and heart disease," he said. Spices have been used for many years in the practice of traditional medicine to cure or treat various diseases.
Sandon added, the content of capsaicin has been known to help overcome inflammation. In addition, the chili also a source of vitamin C that can be a cancer-fighting agent.
Although this study has not found a direct relationship between spicy foods with reduced risk of death, according to Sandon, with the content and benefits owned by spicy food sources such as chili, do not hesitate to eat them.
This study is based on analysis of food done for years. The result found that adults who reported eating spicy foods, such as fresh or dried chili peppers, at least three days a week had a lower risk of death during the study period than those who eat spicy food less than once a week.
"This discovery is very simple," said lead study author Dr. Qi Lu, professor of medicine at Harvard Medical School, Boston. "If you eat more spicy food, it would be better for your health and lower the risk of death, especially those associated with cancer and heart internal medicine.
However, the study authors caution that their investigation is not possible to draw a direct line of causation between the consumption of spicy foods and reduced risk of death. They could only find a relationship between these factors. Qi and his colleagues have published their findings in the BMJ on August 4.
Between 2004-2008, the lead study author conducted a survey related to food and health history of about 199,000 men and 288,000 women from 10 different regions in China. The participants were aged between 30-79 years.
Those who have a history of cancer, heart disease or stroke were excluded. Within seven years, over 20,000 people died.
The research team did not count exactly how many spices are incorporated into everyone's diet. But the researchers found that spicy food at least once or twice a week had a 10 percent decrease in relation to the entire risk of death during the study, compared with consuming less than once a week. In fact, eating spicy food between three to seven of the week looks can reduce mortality by 14 percent, according to researchers report.
The most common fresh chili selected as the source spicy foods, specifically associated with a lower risk of death caused by cancer, heart disease, and type 2 diabetes.
This finding applies to all genders and even the differences in age, education, sedentary pattern, and marital status. However, the protective effect of hot spices found a greater effect on those who do not consume alcohol.
Qi explained, from previous studies conducted in animals, the components contained in the spice can improve cholesterol levels, maintain healthy bacteria in the gut, controlling inflammation, and reduce stress.
Meanwhile, a nutritionist Lona Sandon and Clinical nutrition professor at the University of Texas Southwestern Medical Center at Dallas, no doubt the health benefits of peppers and other spicy food source.
"We know that spices are high in antioxidants can protect tubuhd ari attack cancer and heart disease," he said. Spices have been used for many years in the practice of traditional medicine to cure or treat various diseases.
Sandon added, the content of capsaicin has been known to help overcome inflammation. In addition, the chili also a source of vitamin C that can be a cancer-fighting agent.
Although this study has not found a direct relationship between spicy foods with reduced risk of death, according to Sandon, with the content and benefits owned by spicy food sources such as chili, do not hesitate to eat them.
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