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Eating spicy foods may reduce total, cause-specific mortality

In China, individuals who consumed spicy foods on a regular basis were found to live longer, compared with those who ate spicy food less, according to recently published data in the BMJ.

“Compared with those who ate spicy foods less than once a week, those who consumed spicy foods almost every day had a 14% lower risk of death. Inverse associations were also observed for deaths due to cancer, ischemic heart diseases, and respiratory diseases,” the researchers wrote.

To assess the correlation between spicy food consumption and total and cause-specific mortality, researchers evaluated the eating habits and mortality rates of 199,293 men and 288,082 women between the ages of 30 to 79 years.

Between 2004 and 2013, 11,820 men and 8,404 women who were enrolled in the study died.

After adjusting for known or potential risk factors, a significant inverse association was seen between spicy food consumption and total mortality in both men and women.

Absolute mortality rates for participants who consumed spicy foods less than once a week, one or two, three to five, and six or seven days a week were 6.1, 4.4, 4.3 and 5.8 deaths per 1,000 person years, respectively.

Overall, consuming spicy foods six or seven days per week reduced relative risk in mortality by 14%.

Tobacco and alcohol users, rural residents and those who frequently ate red meat, vegetables and fresh fruit were more likely to consume spicy foods almost every day.

Inverse associations between spicy food consumption and deaths due to cancers, ischemic heart diseases and respiratory diseases were also seen.

The most commonly consumed spicy food was dried and fresh chili peppers.

The researchers noted that while their findings are strong, it is not possible to make a causal inference due to the study’s observational nature.

“Further prospective studies in other populations would be essential to demonstrate generalizability of these findings. More evidence will lead to updated dietary recommendations and development of functional foods, such as herbal supplements,” the researchers wrote. – by Casey Hower

Disclosures: The researchers report no relevant financial disclosures.