Chilli pepper consumption ‘linked to decreased mortality’

Consumption of hot red chilli peppers may help to reduce a person's risk of premature mortality, according to a new study.

Conducted by the Larner College of Medicine at the University of Vermont, the research collated data from more than 16,000 Americans who were followed for up to 23 years, assessing chilli consumption and rates of mortality.

It was shown that eating a lot of hot red peppers was associated with a 13 percent reduction in total mortality, primarily due to a fall in deaths caused by heart disease or stroke.

When asked to explain this association, the researchers indicated that capsaicin, the principal component in chilli peppers, may play a role in cellular and molecular mechanisms that prevent obesity and modulate coronary blood flow.

Additionally, the substance possesses known antimicrobial properties that may be having an indirect effect on the composition of the individuals' gut microbiota.

Medical student and researcher Mustafa Chopan said: "Because our study adds to the generalisability of previous findings, chilli pepper – or even spicy food – consumption may become a dietary recommendation and/or fuel further research in the form of clinical trials."

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