People who regularly eat chili live longerSept. 7, 2022, No comments
According to a preliminary study to be presented at the American Heart Association's 2020 Scientific Sessions, chili consumers may have a "significantly reduced risk of dying from cardiovascular disease or cancer."
Although previous studies have found that chili pepper consumption has anti-inflammatory, antioxidant, anti-cancer, and blood glucose-regulating effects due to capsaicin, which gives chili peppers their characteristic spicy taste, the study is the first large-scale work to compare the relationship between chili pepper consumption and the diseases in question.
To assess the impact of chili peppers on longevity, researchers selected 4,729 studies from five leading global health databases: Ovid, Cochrane, Medline, Embase, and Scopus. These included four large studies that specifically included participants' health outcomes with data on chili pepper consumption. This provided the research team with more than 570,000 people's dietary and health records from the US, Italy, China and Iran, allowing them to compare them with those who "rarely" or "never" ate chili peppers.
The analysis revealed that people who ate them had:
a 26% relative reduction in cardiovascular mortality.a 23% relative reduction in cancer mortality.a 25% relative reduction in all-cause mortality."We were surprised to find that in these previously published studies, regular chili consumption was associated with an overall reduced risk of cardiovascular disease and cancer mortality," said senior author Bo Xu, a cardiologist at the Cleveland Clinic. Cleveland Clinic Heart, Vascular and Thoracic Institute in Cleveland, Ohio.
"This highlights that dietary factors may play an important role in overall health," he said. However, Dr. Xu cautioned: "The exact reasons and mechanisms that may explain our findings are currently unknown. Therefore, it is not possible to conclusively state that eating more chili peppers can prolong life and reduce mortality, especially from cardiovascular factors or cancer. Further research is needed to confirm these preliminary findings, particularly evidence from randomized controlled trials."
Dr. Xu also cautioned that there are several limitations to this type of research. The four studies reviewed included limited specific health data on individuals or other factors that could have influenced the findings. The researchers also noted that the amount and type of chili consumed varied across studies, making it difficult to draw conclusions about how much, how often, and what type of chili consumption may be associated with health benefits.
The research team said they are continuing to analyze their data and aim to publish a full article in due course.
Material taken from: https://www.independentespanol.com/noticias/la-dieta-de-la-guindilla-viva-mas-tiempo-cancer-enfermedad-cardiaca-investigacion-b1719765.html
According to a preliminary study to be presented at the American Heart Association's 2020 Scientific Sessions, chili consumers may have a "significantly reduced risk of dying from cardiovascular disease or cancer."
Although previous studies have found that chili pepper consumption has anti-inflammatory, antioxidant, anti-cancer, and blood glucose-regulating effects due to capsaicin, which gives chili peppers their characteristic spicy taste, the study is the first large-scale work to compare the relationship between chili pepper consumption and the diseases in question.
To assess the impact of chili peppers on longevity, researchers selected 4,729 studies from five leading global health databases: Ovid, Cochrane, Medline, Embase, and Scopus. These included four large studies that specifically included participants' health outcomes with data on chili pepper consumption. This provided the research team with more than 570,000 people's dietary and health records from the US, Italy, China and Iran, allowing them to compare them with those who "rarely" or "never" ate chili peppers.
The analysis revealed that people who ate them had:
a 26% relative reduction in cardiovascular mortality.a 23% relative reduction in cancer mortality.a 25% relative reduction in all-cause mortality."We were surprised to find that in these previously published studies, regular chili consumption was associated with an overall reduced risk of cardiovascular disease and cancer mortality," said senior author Bo Xu, a cardiologist at the Cleveland Clinic. Cleveland Clinic Heart, Vascular and Thoracic Institute in Cleveland, Ohio.
"This highlights that dietary factors may play an important role in overall health," he said. However, Dr. Xu cautioned: "The exact reasons and mechanisms that may explain our findings are currently unknown. Therefore, it is not possible to conclusively state that eating more chili peppers can prolong life and reduce mortality, especially from cardiovascular factors or cancer. Further research is needed to confirm these preliminary findings, particularly evidence from randomized controlled trials."
Dr. Xu also cautioned that there are several limitations to this type of research. The four studies reviewed included limited specific health data on individuals or other factors that could have influenced the findings. The researchers also noted that the amount and type of chili consumed varied across studies, making it difficult to draw conclusions about how much, how often, and what type of chili consumption may be associated with health benefits.
The research team said they are continuing to analyze their data and aim to publish a full article in due course.
Material taken from: https://www.independentespanol.com/noticias/la-dieta-de-la-guindilla-viva-mas-tiempo-cancer-enfermedad-cardiaca-investigacion-b1719765.html