Study finds eating chili peppers could reduce cancer and heart disease

Date:16 November 2020 Author: Kyro Mitchell

A new study conducted by the American Heart Association has found that people who enjoy eating chili peppers could potentially have a ‘significantly reduced’ risk of falling victim to cardiovascular disease and cancer.

Researchers came to this conclusion by analysing health and dietary records of more than 570,000 individuals in the United States, Italy, China and Iran. Using this data, researchers compared people who ate chili peppers on a regular basis to those who did not, ultimately discovering that peppers are linked to a number of potential benefits.

When comparing people who enjoy chili peppers to those who don’t, the researchers’ analysis found that chili pepper had:

  • a 26% relative reduction in cardiovascular mortality;
  • a 23% relative reduction in cancer mortality; and
  • a 25% relative reduction in all-cause mortality.

According to senior author Bo Xu, M.D., cardiologist at the Cleveland Clinic’s Heart, Vascular & Thoracic Institute, “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 cause, CVD and cancer mortality. It highlights that dietary factors may play an important role in overall health.”

The researchers behind this study do however note that it is still a mystery as to why chili peppers offer these benefits and that it is impossible to conclusively say that eating more chili pepper can prolong life and reduce deaths, especially from cardiovascular factors or cancer.

Researchers will now conduct further studies into the association between the peppers and health implications to confirm if these current findings do indeed hold up.

Click here to read a full breakdown of the study.


Picture: Pixabay


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