People who eat chili pepper may live longer?

Date:
November 9, 2020
Source:
American Heart Association
Summary:
Consumption of chili pepper may reduce the relative risk of
cardiovascular disease mortality by 26%, according to an analysis
of diet and mortality data from four large, international
studies. Chili pepper consumption was associated with a 25%
reduction in death from any cause and 23% fewer cancer deaths,
compared to people who never or only rarely consumed chili pepper.



FULL STORY ========================================================================== Individuals who consume chili pepper may live longer and may have
a significantly reduced risk of dying from cardiovascular disease or
cancer, according to preliminary research to be presented at the American
Heart Association's Scientific Sessions 2020. The meeting will be held virtually, Friday, November 13-Tuesday, November 17, 2020.


========================================================================== Previous studies have found eating chili pepper has an anti-inflammatory, antioxidant, anticancer and blood-glucose regulating effect due to
capsaicin, which gives chili pepper its characteristic mild to intense
spice when eaten.

To analyze the effects of chili pepper on all-cause and cardiovascular
disease mortality, researchers screened 4,729 studies from five
leading global health databases (Ovid, Cochrane, Medline, Embase and
Scopus). Their final analysis includes four large studies that included
health outcomes for participants with data on chili pepper consumption.

The health and dietary records of more than 570,000 individuals in the
United States, Italy, China and Iran were used to compare the outcomes of
those who consumed chili pepper to those who rarely or never ate chili
pepper. Compared to individuals who rarely or never ate chili pepper,
the analysis found that people who ate chili pepper had:
* a 26% relative reduction in cardiovascular mortality; * a 23%
relative reduction in cancer mortality; and * a 25% relative reduction
in all-cause mortality.

"We were surprised to find that in these previously published studies,
regular consumption of chili pepper was associated with an overall risk-reduction of all cause, CVD and cancer mortality. It highlights that dietary factors may play an important role in overall health," said senior author Bo Xu, M.D., cardiologist at the Cleveland Clinic's Heart, Vascular
& Thoracic Institute in Cleveland, Ohio. "The exact reasons and mechanisms
that might explain our findings, though, are currently unknown. Therefore,
it is impossible to conclusively say that eating more chili pepper can
prolong life and reduce deaths, especially from cardiovascular factors
or cancer. More research, especially evidence from randomized controlled studies, is needed to confirm these preliminary findings." Dr. Xu said
that there are several limitations to this type of study. The four studies reviewed included limited specific health data on individuals or other
factors that may have influenced the findings. Researcher also noted
that the amount and type of chili pepper consumed was variable among the studies, making it difficult to draw conclusions about exactly how much,
how often and which type of chili pepper consumption may be associated
with health benefits. The researchers are continuing to analyze their
data and hope to publish the full paper soon.


========================================================================== Story Source: Materials provided by American_Heart_Association. Note:
Content may be edited for style and length.


==========================================================================


Link to news story: https://www.sciencedaily.com/releases/2020/11/201109074114.htm

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