In a new study, researchers found people who consume chili pepper may live longer and may have a significantly reduced risk of dying from heart disease or cancer.
The research was conducted by a team at the Cleveland Clinic’s Heart, Vascular & Thoracic Institute.
Previous studies have found eating chili pepper has an anti-inflammatory, antioxidant, anticancer, and blood-glucose regulating effect due to capsaicin, which gives chili pepper its characteristic mild to intense spice when eaten.
To analyze the effects of chili pepper on all-cause and cardiovascular disease mortality, researchers screened 4,729 studies.
Their final analysis includes four large studies that included health outcomes for participants with data on chili pepper consumption.
The health and dietary records of more than 570,000 individuals in the United States, Italy, China, and Iran were used to compare the outcomes of those who consumed chili pepper to those who rarely or never ate chili pepper.
Compared to individuals who rarely or never ate chili pepper, the team 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.
The findings showed that regular consumption of chili pepper was linked to an overall risk-reduction of all-cause, CVD, and cancer mortality.
It highlights that dietary factors may play an important role in overall health.
The exact reasons and mechanisms that might explain the findings, though, are currently unknown.
More research, especially evidence from randomized controlled studies, is needed to confirm these preliminary findings.
One author of the study is Bo Xu, M.D., a cardiologist.
The study was presented at the American Heart Association’s Scientific Sessions 2020.
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