The New York Times has reported that an analysis of dietary data found that eating spicy food might actually lead to a reduced risk of death. The magic substance? Capsaicin. And you have those chili peppers lying around your plate to thank.
Published in The BMJ, formerly The British Medical Journal, the large Chinese health study surveyed over more than 485,000 people. The study participants were enrolled between 2004 and 2008, when researchers tracked them and recorded some of their deaths, which reached up to 20,224 in those seven or so years.
With strict and controlled measures intact, results have shown that people who consumed spicy foods at least once or twice a week have a 10 percent less chance of passing on early. Spicy food eaters and lovers all have notably lower rates of ischemic heart disease, respiratory disease, and cancers.
And this all could be because of capsaicin. Not only is it one of the world’s healthiest ingredients found in chilli peppers, it’s also linked to anti-inflammatory effects and antioxidant benefits. And oh, it’s good for the heart, too (What did this study tell ya?).
Of course, studies like this that give out cheat sheets to longer life need more evidence. For now, what we’re sure of is the unlimited range of spicy Chinese-style dishes out there to binge on for as long as you live.