New research out in the The BMJ yesterday suggests that the spice of life may be – well, spice. At least when it comes to longevity. The large-scale study that included almost half a million people found that those who had more spicy food – generally in the form of chili peppers – more than once a week had a reduced overall risk of death over the seven-year study period. They also had reduced risk of death from certain diseases like cancer and ischemic heart disease. Though cause-and-effect can’t be shown in a study like this one, there’s good existing evidence that some of the compounds in chili peppers, namely capsaicin, have some important health benefits, and might be behind the connection.
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