Chili pepper consumption offers health benefits new report finds: People who consume chili pepper (cp) may live longer according to preliminary research to be presented at the American Heart Association’s Scientific Sessions 2020. They may also face a significantly reduced risk of dying from cardiovascular disease or cancer.
Health and dietary records of over 570,000 individuals were used to compare the outcomes of those who consumed chili pepper to those who rarely or never ate chili pepper. The people lived in the United States, Italy, China and Iran. According to the findings reported by ScienceDaily.com, the analysis found that people who ate chili pepper had:
- a 26% relative reduction in cardiovascular mortality;
- a 23% relative reduction in cancer mortality; and
- a 25% relative reduction in all-cause mortality.
Prior studies reported benefits of eating chili pepper which has an anti-inflammatory, antioxidant, anticancer and blood-glucose regulating effect. The effect is due to capsaicin, something that gives cp its characteristic mild to intense spice when eaten. As part of the work that will be reported, researchers screened 4,729 studies from five leading global health databases. Their final analysis includes four large studies that included health outcomes for participants with data on chili pepper consumption.
The researchers noted that dietary factors play an important role in overall health. They note that the exact reasons and mechanisms that might explain their findings regarding health benefits of chili pepper are currently unknown. Therefore, they note, it is impossible to conclusively say that eating more cp can prolong life and reduce deaths, especially from cardiovascular factors or cancer. More research, especially evidence from randomized controlled studies, is needed to confirm these preliminary findings.”
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