Regular consumption of chili reduces the risk of death from heart attack or brain attack

A new study highlights the positive properties of chilli, a typically Italian food. According to the study, which appeared in the Journal of American College of Cardiology, those who regularly consume chili pepper are characterized by a 23% lower risk of mortality for each cause than those who do not consume it.

The researchers analyzed 22,811 people living in Molise. These people were followed over an average period of eight years, and among the data the researchers collected were those related to their eating habits. The results clearly showed that those who consumed chili peppers at least four times a week showed, among other things, a 40% lower risk of dying of a heart attack, an association that was still stronger in people without hypertension. The same intake of chili peppers was also linked to lower risks of ischemic heart disease and cerebrovascular death.

According to Marialaura Bonaccio, the first author of the study, the most interesting thing about this result is that it was independent of the diets that followed people. This means that the chili has a protective effect that goes beyond the diets that the same people can follow, whether they are Mediterranean or less healthy.

As explained by Licia Iacoviello, director of the Department of Epidemiology and Prevention of IRCCS Neuromed and professor at the University of Insubria, the various species of peppers, as other studies have already shown in the United States and China, although they can be consumed in different ways depending on the diet, still exert a clearly protective action for the human body.

Chilli peppers and all plants of similar species, in fact, contain a substance called capsaicin whose positive action on human health will have to be analyzed in greater depth also to understand the biochemical mechanisms related to its action.

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