Red Hot Peppers Can Prolong Life

Marko Balašević Author: Marko Balašević Time for reading: ~1 minutes Last Updated: August 08, 2022
Red Hot Peppers Can Prolong Life

In this article, learn more about Red Hot Peppers Can Prolong Life. Consumption of red hot peppers can reduce the risk of death, for any reason..

Consumption of red hot peppers can prolong life, researchers say. This became clear during a survey of 16,000 people in the United States. The data indicate that among those who consume hot peppers, the risk of death, regardless of the cause, is reduced. The comparison is with those who do not consume spicy food . 
 
The study is the work of experts from the University of Vermont in the United States. 
 
There are many types of hot peppers  and each of them is peppery to varying degrees. The spicy taste is due to the compound known as " capsaicin ". According to studies, it can offer various health benefits. 
 
The data for the present study are taken from a large-scale national survey conducted between 1988 and 1994.
 
Eating chilies is assessed by a questionnaire where participants provide information on their habits related to nutrition. For 18.9 years, they were monitored through the National Mortality Register. The causes that led to the lethal outcome are also traced.
 
Compared to those who do not consume red hot peppers, it is clear that among participants who eat them, the risk of death, for any reason, is 13% lower. 
 
 
Because the number of fatalities in the study is relatively small, the researchers explain that data on how red hot peppers can affect specific causes of death are limited. 
 
However, it is clear from the available data that the consumption of these peppers is strongly associated with a reduced risk of reaching a fatal outcome due to cardiovascular diseases such as stroke and heart disease . 
 
Researchers cannot pinpoint the mechanism that has the beneficial effect but add that there is a high probability that the cause is again in capsaicin. 
 
The survey data were published in the journal Plos One. 

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