People who eat spicy foods nearly every day have a 14% chance of living longer than those who consume spicy foods less than once a week, according to a new study. Regular spicy food eaters also are less likely to die from cancer and heart and respiratory diseases than those who eat spicy foods infrequently.
“The findings are highly novel,” said Lu Qi, associate professor in the Department of Nutrition at Harvard T.H. Chan School of Public Health and Channing Division of Network Medicine, Brigham and Women’s Hospital, and the study’s co-lead author. “To the best of our knowledge, this study is the first reporting a link between spicy food intake and mortality.”