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Sun. Jun 13th, 2021
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Chilli eaters may have a “significantly reduced risk of dying from cardiovascular disease or cancer”, according to preliminary research which will be presented this week at the American Heart Association’s Scientific Sessions 2020.

This provided the research team with the health and dietary records of more than 570,000 individuals in the United States, Italy, China and Iran, which allowed them to compare the outcomes of those who consumed chillis to those who rarely or never ate them.

Compared to those who “rarely” or “never” ate chillis, the analysis found people who did eat them had:

  • a 26 per cent retive reduction in cardiovascur mortality
  • a 23 per cent retive reduction in cancer mortality
  • a 25 per cent retive reduction in all-cause mortality
Close-up portrait of Hispanic woman biting red pepper

“It highlights that dietary factors may py an important role in overall health,” he said.

But Dr Xu warned: “The exact reasons and mechanisms that might expin our findings, though, are currently unknown.” 

“More research, especially evidence from randomised controlled studies, is needed to confirm these preliminary findings.”

Dr Xu also cautioned that there are several limitations to this type of study. The four studies reviewed included limited specific health data on individuals or other factors that may have influenced the findings.

The researchers also noted that the amount and type of chilli pepper consumed was variable among the studies, making it difficult to draw conclusions about exactly how much, how often and which type of chilli pepper consumption may be associated with health benefits.

Regurly eating chili peppers could provide previously unrecognized health benefits helping to lengthen people’s lives, a new study suggests.

Chilli eaters may have a “significantly reduced risk of dying from cardiovascular disease or cancer”, according to preliminary research which will be presented this week at the American Heart Association’s Scientific Sessions 2020.

While previous research has found consuming chilies has an anti-infmmatory, antioxidant, anticancer, and blood-glucose reguting effect due to capsaicin – which gives chili its characteristic hot taste, the study is the first rge scale effort to compare reported consumption of chili with disease mortality.

In order to assess the effects of chilli pepper on longevity, researchers screened 4,729 studies from five leading global health databases, these were: Ovid, Cochrane, Medline, Embase and Scopus.

These included four rge studies that specifically included health outcomes for participants with data on chili pepper consumption.

This provided the research team with the health and dietary records of more than 570,000 individuals in the United States, Italy, China and Iran, which allowed them to compare the outcomes of those who consumed chillis to those who rarely or never ate them.

Compared to those who “rarely” or “never” ate chillis, the analysis found people who did eat them had:

  • a 26 per cent retive reduction in cardiovascur mortality
  • a 23 per cent retive reduction in cancer mortality
  • a 25 per cent retive reduction in all-cause mortality

“It highlights that dietary factors may py an important role in overall health,” he said.

But Dr Xu warned: “The exact reasons and mechanisms that might expin our findings, though, are currently unknown.” 

“More research, especially evidence from randomised controlled studies, is needed to confirm these preliminary findings.”

Dr Xu also cautioned that there are several limitations to this type of study. The four studies reviewed included limited specific health data on individuals or other factors that may have influenced the findings.

The researchers also noted that the amount and type of chili pepper consumed were variable among the studies, making it difficult to draw conclusions about exactly how much, how often, and which type of chili pepper consumption may be associated with health benefits.

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By TEG TV

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