Broad study finds interesting conclusion
A recent study showed an interesting correlation between frequently eating spicy food, and a lower risk of death from cancer, heart, and respiratory problems. In fact, people who ate spicy food once or twice a week had a whopping 10% reduced risk of death.
The study followed 487,000 middle-aged people in an area of China, for four years. Seven years later, the researchers followed up with the participants, and found this startling conclusion.
One theory is that the active ingredient in spicy foods, capsaicin, is more useful than previously thought. Although we have long known that capsaicin has anti-inflammatory and antioxidant properties, it seems that the daily consumption of foods featuring capsaicin may be very helpful.
Most of the people in the study reported eating foods made with fresh and dried chili peppers. There was a correlation with people who ate fresh chilies - it seems that eating them fresh has an even greater effect on your health. Fresh chilies also happen to be high in vitamin C and other nutrients.