Eating chili may reduce death risk

As a popular vegetable in the world, pepper can bring spicy and burning irritation. Human beings also have very polarized emotions to pepper, and some people love and hate. At the same time, the impact of pepper on human health has also received much attention. A recent study published in the Journal of the American College of Cardiology found that eating peppers 4 times a week can significantly reduce the mortality of cardiovascular and cerebrovascular diseases and reduce the overall risk of death by 23%.

Someone loves pepper

Since 7000 BC, pepper has been in human recipes. Nowadays, chili peppers exist in our diet in various ways, such as seasonings, spicy snacks, Laoganma and Chongqing hot pot, and Sichuan cuisine, which is famous for its spicy, is also one of the favorite dishes of Chinese people. However, people’s attitude towards pepper is still polarized. Some people are hot and hot, while others are unavoidable. This is mainly because the stimulation of the digestive system by peppers can cause a strong physiological response instantly. Different people receive different stimuli and feel differently. Therefore, some people can eat spicy food and love spicy food because of being The degree of irritation is low.

Capsicum and dihydrocapsaicin are the main ingredients in pepper that can cause burning in the mouth. Scientists say that the burning sensation (hotness) of pepper is not a taste, but a pain. Because capsaicin mainly acts on the TRPV1 receptor that feels pain on the cell membrane. If the capsaicin intake is too large, the receptor will develop tolerance. This also explains why spicy food can be trained.

Long-term consumption reduces the risk of death

Scientists have also done a lot of research on the health benefits of peppers. In a 2017 study, scientists found that eating peppers can reduce weight, mainly because peppers can stimulate fat metabolism. The physiological reactions brought by peppers, such as sweating and heat production, allow the body’s energy to be dissipated as heat. In addition, eating chili is less likely to starve, which can reduce appetite for fat, sweet, and salty foods.

In addition to the above benefits, chili seems to have some unexpected health benefits. Some studies have previously confirmed that pepper can improve cancer, diabetes, and also resist atherosclerosis and enhance the function of the cardiovascular system.

In this new study, researchers evaluated the effects of pepper on total mortality and cardiovascular and cerebrovascular disease mortality in Italians who like spicy food.

In total, they conducted a follow-up survey of 22,811 Italian volunteers for five years. According to the consumption of pepper, they divided the participants into 4 groups: “rarely or not eaten”, “maximum twice a week”, “2 to 4 times a week”, and “4 times a week or more”. Among them, 33.7% of the participants ate little or no pepper, while 24.3% of the participants ate pepper more than 4 times a week.

At the beginning of the study, they calculated the dietary levels of the four groups of participants. However, after five years of follow-up investigation, the researchers found that compared with participants with little or no red pepper intake, participants who ate at least 4 meals of pepper a week had a total mortality reduction of 23%. Mortality from ischemic heart disease and cerebrovascular disease decreased by 34%, 44%, and 61%, respectively. In the other two groups, the mortality rate of people who consumed a small amount of pepper also decreased to some extent.

Compared to the widely believed that eating pepper is not healthy, the first author of the article and neuromedician epidemiologist Marialaura Bonaccio said: “This interesting study confirms that pepper can provide cardiovascular care to people with various dietary habits. She also emphasized that pepper also contains beneficial substances such as antioxidants, vitamins and flavonoids, which are very beneficial to the health of the body.

Prior to this study of Italians eating spicy food, scientists have studied the health effects of spicy food consumption in Chinese residents and found that daily consumption of spicy foods can reduce the total risk of death by 14% and the mortality rate of ischemic heart disease A 22% reduction will also reduce deaths from cancer and respiratory diseases by 8% and 29%, respectively.

A result from the National Health and Nutrition Survey concluded that eating red peppers reduced the overall risk of death by 13%. And this research is more like supplementing the blank of the previous European spicy food research, and confirming the protective effect of pepper on cardiovascular.

From the above research, we have no reason to give up the spicy snacks in our hands, and the weekly spicy hot pot can also be put on the agenda. But for those who ca n’t eat spicy food, if they also want to enjoy the health benefits of capsaicin, but do n’t want to feel the burning sensation of pepper physically, they can bring their own milk and soy milk when they eat spicy food next time.