Blessed are you who like spicy, because it can avoid heart disease caused by excessive salt consumption. The so-called spicy foods can reduce the sensitivity of the tongue to salt, thereby reducing the desire to eat salty foods, according to a study in China.
"High salt intake raises blood pressure and contributes to cardiovascular disease," said study author who is also Director of Hypertension and Metabolic Daping Center Hospital, Zhiming Zhu, quoted by Web MD on Monday (28/5).
Spicy food significantly reduces salt preferences. The research team conducted experiments on mice that were then trialled in 600 adults in China. Blood pressure levels correlated in spicy and salty dishes.
Chili can absorb heat and essentially change the way the brain interprets salt or sodium. When the consumption of spices and other natural herbs increases, one's desire to consume saltiness is reduced.
The World Health Organization (WHO) identifies salt reduction as a major dietary target to reduce the risk of death from non-communicable diseases by 2025. Many people in different parts of the world consume salt beyond the WHO recommended limits.
The American Heart Association recommends consuming no more than a teaspoon of salt - about 2,300 milligrams of sodium - a day. In the United States, three quarters of all sodium consumption comes from processed and packaged foods and or restaurant food.
Consumption of spicy foods means reducing the consumption of salt indirectly 2.5 grams per day. Spicy lovers have systolic and diastolic blood pressure levels of eight mmHg and five mmHg lower, respectively.
Co-director of Cardiology at the University of California, Los Angeles, Gregg Fonarow says high blood pressure is a major contributor to heart attacks, strokes, heart failure, and kidney failure. The findings were released online in the Journal of Hypertension October 31, 2017.
"High salt intake raises blood pressure and contributes to cardiovascular disease," said study author who is also Director of Hypertension and Metabolic Daping Center Hospital, Zhiming Zhu, quoted by Web MD on Monday (28/5).
Spicy food significantly reduces salt preferences. The research team conducted experiments on mice that were then trialled in 600 adults in China. Blood pressure levels correlated in spicy and salty dishes.
Chili can absorb heat and essentially change the way the brain interprets salt or sodium. When the consumption of spices and other natural herbs increases, one's desire to consume saltiness is reduced.
The World Health Organization (WHO) identifies salt reduction as a major dietary target to reduce the risk of death from non-communicable diseases by 2025. Many people in different parts of the world consume salt beyond the WHO recommended limits.
The American Heart Association recommends consuming no more than a teaspoon of salt - about 2,300 milligrams of sodium - a day. In the United States, three quarters of all sodium consumption comes from processed and packaged foods and or restaurant food.
Consumption of spicy foods means reducing the consumption of salt indirectly 2.5 grams per day. Spicy lovers have systolic and diastolic blood pressure levels of eight mmHg and five mmHg lower, respectively.
Co-director of Cardiology at the University of California, Los Angeles, Gregg Fonarow says high blood pressure is a major contributor to heart attacks, strokes, heart failure, and kidney failure. The findings were released online in the Journal of Hypertension October 31, 2017.
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