Eating spicy foods on a daily basis can help you reduce the risk of dying from cancer, heart diseases, diabetes and lung diseases.
The study published in the British Medical Journal shows that eating spicy food can reduce the risk of dying from cancer, weak heart and respiratory diseases. Fresh and dried chili peppers are the most used hot spices.
The international team, led by researchers from the China Academy of Chinese Medical Sciences, researched the connection between consuming spicy foods and mortality. They did the research with the help of 487.375 participants, aged 30-79 years. Each contestant was given a questioner about their general eating habits, their physical condition and consumption of spicy foods, red meat, vegetables and alcohol. Compared with participants who ate spicy foods less than once a week, those participants who consumed spicy foods once or twice a week were at a 10% reduced risk of death.
Participants that are spicy foods 3-7 days a week, has 14% reduced risk of dying. Scientists think that the reason behind are the bioactive components found in spicy foods, especially in fresh chili peppers.
Former researches have shown that spicy foods and their bioactive component, capsaicin have anti-inflammatory properties and can help you prevent obesity.