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.
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.
