Tasty and healthy…
More reason than ever to get stuck into some spicy takeaway as research has proven that those who consumed spicy food six or seven days a week had a 14pc reduced risk of dying compared to those who ate it less than once a week.
The study was carried out on half a million Chinese people and found that eating spicy food is associated with a lower risk of death from cancer, ischemic heart diseases and respiratory diseases.
The links were even stronger for those who didn’t drink alcohol so time to cut out the sauce, the alcoholic one that is…
Before we all start living off spices and herbs, researchers say the findings are purely observational and the findings could also be attributed to other habits or lifestyle choices.
Scientists said: “For example, in Chinese cuisine the cooking of chilli pepper and the production of chilli sauce and oil usually requires more oil, and intake of pungent foods may be accompanied by an increased intake of carbohydrate-rich foods such as rice to relieve the burning sensation.”
The study was published in the BMJ and the research was carried out by Peking University Health Science Centre in Beijing, following previous research that proved the health benefits of spicy foods on human health.
Hat-tip to the Irish Independent
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