Live Longer by Eating Red Hot Chili Peppers?
A new study has found that eating hot red chili peppers is associated with a 13% reduction in total mortality – primarily in deaths due to clogged arteries or stroke. However, there could be more involved.
Researchers at the Larner College of Medicine at the University of Vermont examined the results of the National Health and Nutritional Examination Survey (NHANES) III data collected from more than 16,000 Americans who were followed for up to 23 years. What they found was a correlation between consumption of hot chili peppers lived longer despite other risk factors.
They found that consumers of hot red chili peppers tended to be “younger, male, white, Mexican-american, married, and to smoke cigarettes, drink alcohol, and consume more vegetables and meats... had lower Hdl-cholesterol, lower income, and less education,” in comparison to participants who did not consume red chili peppers. They examined data from a median follow-up of 18.9 years and observed the number of deaths and then analyzed specific causes of death.
Going back for centuries, peppers and spices have been thought to be beneficial in the treatment of diseases, but only one other study – conducted in China and published in 2015 – has previously examined chili pepper consumption and its association with mortality.
Image: Andee Duncan
“Although the mechanism by which peppers could delay mortality is far from certain, Transient Receptor Potential (TRP) channels, which are primary receptors for pungent agents such as capsaicin (the principal component in chili peppers), may in part be responsible for the observed relationship,” say the study authors.
There are some possible explanations for red chili peppers’ health benefits, state Chopan and Littenberg in the study. Among them are the fact that capsaicin is believed to play a role in cellular and molecular mechanisms that prevent obesity and modulate coronary blood flow, and also possesses antimicrobial properties that “may indirectly affect the host by altering the gut microbiota.”
“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,” says Chopan.
Further studies could examine people genetically at risk for clogged arteries to determine what impact hot peppers might have on them. It would also be interesting to conduct whole body mapping and blood chemistry studies on those eating chilies to see what kind of physiological reaction the body has to hot chilies.