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Eating Chili Peppers Tied to Reduced Risk of Death

Regular consumption of hot chili peppers was associated with a lower risk of dying from a cardiovascular disease (CVD) cause or any cause in a large study of Italians, independent of CVD risk factors or adherence to a Mediterranean-style diet.

The longitudinal analysis included 22,811 men and women enrolled in the Moli-sani Study from 2005 to 2010 (median follow-up of 8.2 years). In the fully adjusted model, compared with people who rarely or never ate chili peppers, their peers who ate chili peppers more than four times weekly had a 23% lower risk of all-cause mortality (hazard ratio [HR], 0.77; 95% confidence interval [CI], 0.66 - 0.90) and a 34% lower risk of CVD mortality (HR, 0.66; 95% CI, 0.50 - 0.86). The association of chili pepper consumption with total mortality appeared to be stronger in hypertension-free individuals (p for interaction = 0.021)

Source:          1.

                       2.J Am Coll Cardiol. 2019;74:3139-3149.