For a long time, multiple investigations point to the anti-inflammatory, antioxidant, anti-cancer and anti-obesity properties of hot spices, and specifically, of a bioactive substance they contain called capsaicin.
For this reason, an international group of researchers, led by the Chinese Academy of Medical Sciences, decided to find out if those who often incorporate them into their diet are actually healthier. Or put another way, if they are less likely to die.
The study was based on the medical history and eating habits of 487,375 volunteers, between the ages of 30 and 79, who were followed up between 2004 and 2008. After analyzing the data, the researchers found that those who took a spicy food once or twice a week reduced the risk of mortality by 10%.
And if people added mordant to their dishes three to seven times a week, then the odds of dying dropped to 14%. This trend was stronger, moreover, among those who did not drink alcohol. The most common ingredient was the hot pepper –chile or chilli–, rich in capsaicin, vitamin C and other nutrients.
Other studies also suggest that consuming these vegetables reduces the chances of cancer, cardiovascular disease and diabetes. In any case, the authors of the study warn, it is still premature to establish a direct cause-effect relationship and that complementary studies are needed.
