Chili peppers have been celebrated in herbal traditions for centuries for their health benefits. Now, U.S. researchers lend scientific weight, associating regular consumption with longer lifespans and reduced risks of death from cardiovascular disease or cancer.
People who eat chili peppers may live longer with significantly lower risks of dying from heart disease or cancer, per preliminary research slated for the 2020 American Heart Association Scientific Sessions.
Prior studies attribute these effects to capsaicin, the compound delivering chili's signature heat, which offers anti-inflammatory, antioxidant, anticancer, and blood sugar-regulating properties.
Researchers reviewed 4,729 studies from key databases—Ovid, Cochrane, Medline, Embase, and Scopus—to assess chili peppers' impact on all-cause mortality and cardiovascular disease.
The final analysis pooled four large studies with chili consumption data from over 570,000 participants in the U.S., Italy, China, and Iran. Compared to those who rarely or never ate chili:
"We were surprised to find that in these previously published studies, regular chili consumption was associated with an overall reduction in the risk of all-cause mortality, cardiovascular disease, and cancer mortality. This highlights that dietary factors can play an important role in overall health," says Bo Xu, a cardiologist at the Heart, Vascular & Thoracic Institute in Cleveland.
"The exact reasons and mechanisms that could explain our findings, however, are currently unknown. Therefore, it is impossible to say conclusively that eating more chili can prolong life and reduce death, especially from cardiovascular factors or cancer. More research, especially evidence from randomized controlled studies, is needed to confirm these preliminary findings," adds Xu.
The studies had limitations, including limited individual health data and varying chili amounts/types, complicating precise recommendations. Researchers are analyzing further and aim to publish full results soon.
