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| Spicy food prolongs life |
Does spicy food prolong life?
Chinese experiment
The way in which a person eats, affects the state of his health, and hence the life expectancy. Many studies have been conducted regarding the effects of food on human health. Chinese scientists paid special attention to spices, namely, hot pepper.
The study was conducted for 7 years. All this time, a group of subjects several times a week ate dishes with hot pepper. Mortality among these people was 14% lower compared with the control group. The results were published in the British Medical Journal. In the article, scientists suggested that this effect was achieved thanks to capsaicin, which is part of chili peppers.
Content:
Features of the study
results
Features of the study
The study, which was conducted by the Chinese, is really surprising. Moreover, not only the results obtained, but also the scale. It involved 487,000 heterosexual participants aged 30-79 years. All of them lived in different regions of the country. Before the start of the study, each participant underwent a medical examination.
Only healthy Chinese people who did not suffer from cardiological pathologies and cancer were allowed to participate in the experiment. All of them provided the study organizers with information about their lifestyle and eating habits. Attention was paid to how often they consume hot dishes, where they work, how active they are in the physical plane. In the course of the study, scientists randomly checked people for the veracity of the data they provided.
results
Over the 7 years of the experiment, 20,224 people died. The risk of death in those people who ate 3 times a week spicy foods compared with those people who ate them less than once a week was 14% lower.
If a person included chili peppers on the menu at least 1-2 times a week, then this risk decreased to 10%. Sex in this regard does not matter. The dependence was the stronger, the less often a person drank alcohol. Smoking, body weight and level of physical activity did not affect life expectancy.
If a person ate chili peppers in a fresh, rather than dried, form, then the results were much more impressive. Scientists explain this fact by the fact that in a fresh vegetable capsaicin contains more than in a dried product.
This experiment is not a direct guide for people around the world to start eating chili peppers. It is necessary to take into account the state of health and especially the national cuisine of a particular country. It is possible that in another corner of the world a similar experiment will show completely different results
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