The virtues of chilli have been touted for hundreds, if not thousands of years. Numerous herbalist literature records the presupposed beneficial effects of peppers on health. And recently, a team of American researchers showed that the consumption of peppers was associated with a longer lifespan and a reduced risk of death from cardiovascular disease or cancer. Although the precise data on the quantity or frequency of this consumption are yet to be specified, this reinforces the already known benefits of pepper.
People who eat chili peppers may live longer and have a significantly reduced risk of dying from cardiovascular disease or cancer, according to preliminary research to be presented at the 2020 Scientific Sessions of the American Heart Association .
Previous studies have shown that consuming chili peppers has an anti-inflammatory, antioxidant, anticancer, and blood sugar-regulating effect due to capsaicin, which gives chili peppers their characteristic mild to intense spiciness when consumed. To analyze the effects of chili peppers on all-cause mortality and cardiovascular disease, researchers reviewed 4729 studies from five major global health databases (Ovid, Cochrane, Medline, Embase, and Scopus).
Their final analysis compiles four large studies that included outcomes for participants with data on chili consumption. Health and dietary records of more than 570,000 people in the United States, Italy, China and Iran were used to compare the results of those who ate chili peppers with those who rarely or never ate them. . Compared to people who rarely or never ate chilli, the analysis found that those who did had:
“We were surprised to find that in these previously published studies, regular chili consumption was associated with an overall reduction in the risk of all-cause mortality, cardiovascular disease, and cancer mortality. This highlights that dietary factors can play an important role in overall health says Bo Xu, a cardiologist at the Heart, Vascular &Thoracic Institute in Cleveland.
“The exact reasons and mechanisms that could explain our findings, however, are currently unknown. Therefore, it is impossible to say conclusively that eating more chili can prolong life and reduce death, especially from cardiovascular factors or cancer. More research, especially evidence from randomized controlled studies, is needed to confirm these preliminary findings adds Xu.
There are several limitations in particular. The four studies reviewed included limited specific health data on individuals or other factors that may have influenced the results. The amount and type of chili consumed varied across studies, making it difficult to draw conclusions about exactly how much, how often, and what type of chili consumption may be associated with health benefits. The researchers continue to analyze their data and hope to publish full results soon.
