Eating hot chili peppers really can make you live longer


In Vermont, researchers at the Larner College of Medicine at the University of Vermont found that hot red chili pepper consumption is associated with a 13 percent reduction in total mortality – primarily in deaths due to heart disease or stroke. For centuries, peppers and spices have been thought to be beneficial in the treatment of diseases, but only a 2015 Chinese study has associated chili pepper consumption with mortality.This new study corroborates the earlier study’s findings.

“Because our study adds to the generalizability of previous findings, chili pepper – or even spicy food – consumption may become a dietary recommendation and/or fuel further research in the form of clinical trials,” said Mustafa Chopan, a study co-author.

Capsaicin, the principal component in chili peppers, may play a role in cellular and molecular mechanisms that prevent obesity and modulate coronary blood flow; and also possesses antimicrobial properties that may alter the gut microbiota.