Science

Eating Chili Peppers could help people live longer, says American Heart Association

by on

More in Science:

PHOTO CREDITS: SHUTTERSTOCK

According to Fox News, research suggests that chili peppers might lower the risks of cardiovascular diseases and cancer. The American Heart Association (AHA) released a statement on Monday, November 9 previewing the findings that are set to be presented officially later this month at a virtual conference titled “Scientific Sessions 2020.”

Early research has suggested that people who regularly consume chili peppers could have longer lifespans due to the fruit’s antioxidant, anti-inflammatory, anticancer, and blood-glucose regulating properties. According to the AHA, these factors play a role in reducing the risk of dying from cardiovascular diseases and cancer.

The researchers that came to this conclusion analyzed 4,728 studies relating to chili peppers and the aforementioned illnesses. Over 570,000 health records were included in these studies, which included people from the United States, China, Iran, and Italy. The candidates who had regularly eaten chili peppers had “a 26% relative reduction in cardiovascular mortality; a 23% relative reduction in cancer mortality; and a 25% relative reduction in all-cause mortality.”

“We were surprised to find that in these previously published studies, regular consumption of chili pepper was associated with an overall risk-reduction of all causes, CVD and cancer mortality,” stated the report’s senior author Dr. Bo Xu. He added, “It highlights that dietary factors may play an important role in overall health. More research, especially evidence from randomized controlled studies, is needed to confirm these preliminary findings.”

Although there is data showing that the consumption of chili peppers appear to have lower risks of dying from cardiovascular disease or cancer, it cannot be determined with certainty that the chili peppers are solely responsible or contribute to prolonged life. Of those who ate chili peppers, consumption rates were variable, so it is not clear how much would need to be consumed to offer health benefits.

ARTICLE: JOSEPH MODICA

SCIENCE/HEALTH EDITOR: KYLE SMITH

Leave a Reply