Eating spicy food may lead to a longer life, according to a new US study.
Researchers at the Larner College of Medicine at the University of Vermony found that consumption of hot red chilli peppers is associated with a 13 per cent reduction in total mortality – primarily in deaths due to heart disease or stroke – in a large prospective study published in medical journal PLoS ONE.
Only one other study – conducted in China and published in 2015 – has previously examined chilli pepper consumption and its association with mortality.
The researchers examined national health and nutritional data from more than 16,000 Americans over a 23 year period and found that the consumption of hot red chilli peppers delayed death among those who ate the spicy fruit.
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