Loose Women: Dr Hilary discusses how to live longer

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The American Heart Association found that individuals who ate chilli pepper could have a significantly reduced risk of dying from cardiovascular disease or cancer. Here are the details. “Regular consumption of chilli pepper was associated with an overall risk-reduction of all-cause, cardiovascular disease and cancer mortality,” said the senior researcher. As a cardiologist, Dr Bo Xu added: “It highlights that dietary factors may play an important role in overall health.”

The research team screened 4,729 studies from five leading global health databases to inform their conclusions.

Information lifted from four large-scale studies stated that chilli pepper has numerous health properties.

Due to capsaicin found in the chilli pepper, it has anti-inflammatory, antioxidant, anti-cancer, and blood-glucose regulating benefits.

What’s capsaicin?

Capsaicin gives chilli pepper its distinctive mild to intense spicy flavour when eaten.

The researchers looked at the health and dietary records of more than 570,000 people included in the four large-scale studies.

Participants included in the analysis were based in the United States, Italy, China, and Iran.

Compared to those who rarely or never ate chilli pepper, the review found that people who ate chilli pepper had:

• A 26 percent relative reduction in cardiovascular mortality;
• A 23 percent relative reduction in cancer mortality;
• A 25 percent relative reduction in all-cause mortality.

However, Dr Xu noted limitations to their findings, which included limited health data on individuals.

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He added that there may have been other factors that may have influenced their results.

In addition, the amount and type of chilli pepper consumed was variable among the studies.

This made it difficult to draw conclusions about exactly how much, how often and which type of chilli pepper brings forth the most health benefits.

“More research, especially evidence from randomised controlled studies, is needed to confirm these preliminary findings,” said Dr Xu.

Penn Medicine recognised the advantages of consuming chilli pepper on a regular basis.

For example, the consumption of chilli pepper has been associated with lower cholesterol levels.

In particular, research highlights that enjoying chilli pepper may reduce your risk of stroke by 13 percent.

Adding this sizzling choice to your meals may also promote weight loss and kick-start your metabolism.

It’s also noted how biting into a pepper can cause capsaicin to do more than add a zing to your mouth.

By the time it moves down into the digestive tract, it can create a chemical called anandamide.

Anandamide has been shown to reduce inflammation in the gut, with excess inflammation in the body being linked to disease.

If you’d like to add a colourful and powerful punch to your meal, chilli pepper might be the way to go.

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