Spicy Food versus risk of death due to systemic diseases- A new study
A group of scientists have researched on the link between the consumption of spicy foods and its relationship with the death risk. They concluded that regular consumption of spicy foods help lowering the risk of death which explains their popularity globally.
Many epidemiological studies were conducted to analyze the effect of these foods on human health. In one such study conducted in China on 500,000 people for about 7.2 years, the researchers found that spicy foods have an inverse relationship with the risk of death with no gender bias. The drawback of this study was that only crude categories of foods such as red meat, fresh fruits and vegetables were measured.
Scientists explained that these foods contain a beneficial substance known as "capsaicin" that has anti-obesity, antioxidant, anti-inflammatory, anti-cancer, and anti-hypertensive properties.
Another added advantage is the anti-microbial activity that helps to maintain the natural gut mechanism of the body. It boosts the metabolism of the body is known to lower the risk of cardiac problems.
The studies also suggest that it helps lowering the risk of death due to certain systemic diseases such as cancer, ischemic heart and respiratory system diseases.
However, this is a debatable topic and further research is needed to draw appropriate conclusions that suggest adding spicy foods to the regular diet.
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