8/31/2015 4:01:22 PM
|written By : Staff Reporter|
Eating spicy food regularly may reduce your risk of death from cancer, heart diseases and diabetes, a new study claimed.
An international team led by researchers at the Chinese Academy of Medical Sciences examined the association between consumption of spicy foods as part of a daily diet and the total risk and causes of death.
They undertook a prospective study of 487,375 participants, aged 30-79 years, from the China Kadoorie Biobank. It was found that those who consumed spicy foods one or two days a week were at a 10 per cent reduced risk of death compared to those who ate spicy foods less than once a week. And those who ate spicy foods 3 to 5 and 6 or 7 days a week were at a 14 per cent reduced risk of death.
In other words, participants who ate spicy foods almost every day had a relative 14 per cent lower risk of death compared to those who consumed spicy foods less than once a week, researchers said.
This is an observational study so no definitive conclusions can be drawn about cause and effect, but the authors call for more research that may “lead to updated dietary recommendations and development of functional foods,” researchers wrote in the study published in the journal BMJ.
Previous research has suggested that beneficial effects of spices and their bioactive ingredient, capsaicin, include anti-obesity, antioxidant, anti-inflammation and anticancer properties.