Chili pepper consumption may lower the relative risk of cardiovascular disease death by 26%, according to an analysis of nutrition and mortality data from four large, international studies. Chili pepper consumption was associated with a 25% reduction in all-cause deaths and a 23% reduction in cancer deaths, compared to people who never or rarely consumed chili.
Previous studies have shown that eating chili peppers has an anti-inflammatory, antioxidant, cancer-fighting and blood glucose regulating effect thanks to capsaicin, which gives chili pepper its characteristic mild to intense spice when eaten. To analyze the effects of chili pepper on all-cause mortality and cardiovascular disease, researchers screened 4,729 studies from five leading global health databases (Ovid, Cochrane, Medline, Embase and Scopus). Their final analysis includes four large studies of health outcomes for participants with data on chili pepper consumption.
The health and nutritional records of more than 570,000 individuals in the United States, Italy, China and Iran were used to compare the results of those who consumed chili pepper with those who rarely or never ate chili. Compared to people who rarely or never ate chili peppers, the analysis found that people who ate chili pepper:
“We were surprised to find that in these previously published studies, regular chili pepper consumption was associated with an overall reduction in all-cause risk, CVD and cancer mortality. It highlights that dietary factors can play an important role in overall health," said senior author Bo Xu, MD, a cardiologist at Cleveland Clinic's Heart, Vascular &Thoracic Institute in Cleveland, Ohio. “However, the exact reasons and mechanisms that could explain our findings are currently unknown. Therefore, it is impossible to say definitively that eating more chili peppers can extend life and reduce deaths, especially from cardiovascular factors or cancer. More research, especially evidence, from randomized controlled trials is needed to confirm these preliminary findings.”
dr. Xu said there are several limitations to this type of research. The four studies reviewed contained limited specific health data on individuals or other factors that may have influenced the findings. The researcher also noted that the amount and type of chili pepper consumed varied between studies, making it difficult to draw conclusions about how much, how often, and what type of chili pepper consumption may be associated with health benefits. The researchers continue to analyze their data and hope to publish the full paper soon.
