Spicy food can cause a fire in the mouth and is not suitable for every stomach, but a new study found that regular use of spicy spices can protect a person from premature death due to cancer, coronary heart disease and chronic obstructive pulmonary disease.
Unexpected findings of researchers were recently published in the "British Medical Journal".
Earlier, scientists already reported that red pepper contains some active substances (for example, capsaicin), positively acting on people with obesity, metabolic and cardiovascular diseases. However, there has so far been no scientific evidence for the impact of spicy food on mortality.
To find such evidence, a group of scientists from the Chinese Academy of Medical Sciences analyzed the data of a prospective study by China Kadoorie Biobank, which included over half a million participants from different geographical areas of the Middle Kingdom.
The researchers selected 487,375 people aged 30-79 who were included in the project between 2004 and 2008. All of them answered questions about their diet and lifestyle, and also regularly underwent physical examinations. During the follow-up period, which lasted an average of 7.2 years, there were 20,224 deaths.
The analysis showed that participants who used spicy food 3-7 times a week died 14% less frequently compared to participants who ate less often than once a week. Even people who consumed spicy foods only twice a week had a 10% lower risk of dying from all causes.
A few facts about hot pepper:.
• North American Indians used hot pepper more than 9,000 years ago.
• Capsaicin is contained in ointments and plasters with an analgesic effect.
• Capsaicin is used for civilian gas weapons and special equipment Frequent consumption of spicy food is associated with a reduction in the risk of dying from certain types of cancer, coronary heart disease and COPD. Apparently, spicy spices protect women more than men. Participants who regularly ate fresh red peppers are less likely to suffer from diabetes mellitus.
"This may be due to the active ingredients of red pepper and other spicy spices, but this can only be clarified through further special studies. Should we eat more spicy? It's too early to answer this question, but there is a certain scientific interest, "say the authors.
medbe. en.