Eating chilli may reduce cancer risk, cardiovascular diseases

Eating chilli may reduce cancer risk, cardiovascular diseases

New research reveals that regularly eating chillies is actually good for our body. This is according to preliminary research that's going to be presented at the American Heart Association's Scientific Sessions. Previous studies have shown how chillies are loaded with antioxidants as well as possess anticancer and anti-inflammatory properties all thanks to capsaicin that gives the chillies its distinctive spicy nature. However, this study is a first that tries to look at chilli consumers and their correlation with disease mortality.

For this, they looked at over 4,729 studies from leading health databases. These included studies looking for the outcome of health on chilli pepper consumption. Researchers analysed health and dietary records of over 570,000 people in the US, China, Italy and even Iran. They then compared the outcomes with those who never or rarely consumed chillies.

The study revealed that people who consumed chillies had a 26 percent reduction in cardiovascular mortality, 23 percent lower chances of dying due to cancer as well as 25 percent reduction in all-cause mortality.

Senior author Bo Xu, a cardiologist at the Cleveland Clinic's Heart, Vascular & Thoracic Institute in Cleveland, Ohio, said, "We were surprised to find that in these previously published studies, regular consumption of chilli pepper was associated with an overall risk-reduction of all-cause, cardiovascular disease and cancer mortality It highlights that dietary factors may play an important role in overall health."

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