Researchers conducted a new study in China, involving about 500.000 volunteers, which revealed that eating spicy aliments would boost their longevity.
The international research team discovered that people who ate spicy foods three to five times per week were likely to increase their life span by 14 per cent, unlike those who ate spicy aliments less that once a week.
Moreover, volunteers who indulged in spicy meals once or twice a week were 10 percent less likely to die during the study time-frame. This particular report was published this week in the medical journal BMJ, which is a subsidiary of the British Medical Association.
It had been widely known that spicy foods were beneficial to your health. According to scientists, capsaicin – the crystalline compound which flavors chili peppers (however, being highly irritating to skin and mucous membranes) – has the effect of fighting illnesses and other health-related issues such as: obesity, cancer, high blood pressure and inflammation.
The antibacterial properties of spices may improve health even further, by influencing the microbes in the digestive system.
A number of 487.375 participants in the China Kadoorie Biobank study (CKB) were subjected to the scientific tests. The CKB is a health study which investigates the causes and patterns of major chronic diseases, for instance – heart diseases, strokes, diabetes, cancer and respiratory illnesses.
The age of the volunteers ranged from 30 to 79, and they were monitored for approximately 7 years. The examined people answered specific questions concerning their health history, eating habits and lifestyle choices – including their frequency of consuming spicy aliments. The team of researchers tried to establish connections between death records, spice consumption and causes of death.
Statistics showed that women who ate spicy food were less likely to die of infectious diseases, in comparison to women who consumed spicy food less than once a week.
Statistical research also pointed out that those who would eat spicier food were more likely to live in rural areas.
The study was carried out on both male and female subjects, and the research team discovered that the risk of death due to cerebrovascular disease or diabetes was reduced in both categories,through the consumption of spicy food.
The researchers concluded that fresh chili peppers are even more beneficial to one’s health, compared to dry chili peppers, chili sauce, chili oil or other spices, as the fresh ones contain more capsaicin and nutritious elements such as: vitamins C, A, K and B6, and potassium.
The Chinese Academy of Medical Sciences reported that the research in question might “lead to fresh dietary recommendations.”
The team of researchers also noted that the findings of their study could help them put an emphasis on functional health foods, including herbal supplements.
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