Love spicy food? Congratulations, you might live longer because of it. A new study shows that regular consumption of red chili peppers can help reduce mortality, especially from heart disease and stroke. The study was published in the journal PLOS ONE.
The latest research from the Larner College of Medicine at the University of Vermont analyzed data from the "National Health and Nutrition Examination Survey" of 16,000 Americans, focusing on participants' consumption of red chili peppers and their health conditions. Participants were tracked for up to 23 years.
The analysis showed that during the study period, the mortality rate for those who regularly ate red chili peppers was 21.6%, compared to 33.6% for those who did not. After accounting for factors such as age, gender, lifestyle habits, and the impact of diseases, the mortality rate for those who ate red chili peppers was 13% lower than for those who did not.
The researchers said that while chili peppers may help extend lifespan, the underlying mechanism is not yet clear. They speculated that this might be because capsaicin in red chili peppers helps prevent obesity and regulate coronary blood flow, which could explain why people who regularly eat red chili peppers have a lower risk of dying from heart disease and stroke. Additionally, capsaicin has certain antibacterial properties that can improve the human gut microbiota, thereby contributing to better health.
Previously, a 2015 study published in the *British Medical Journal* also looked into the association between eating spicy food and reduced mortality. That study involved nearly 500,000 Chinese people and found, after an average follow-up of 7.2 years, that those who ate spicy food one to two times a week had a 10% lower overall risk of death compared to those who did not.
Of course, not everyone is suitable for long-term spicy food consumption. For example, individuals with poor gastrointestinal digestion should be cautious when consuming red chili peppers.