Spicy foods linked to longer life in big health studies
Large observational studies from China and the U.S. have found that people who regularly eat spicy foods (about six to seven days a week) tend to have a lower risk of death from cancer, heart disease, and lung disease compared with those who eat spicy foods less often. Capsaicin, the spicy component in chili peppers, may affect nerve receptors (TRPV1) and metabolism, potentially explaining the link, but causation isn’t proven and data on certain cancers is mixed. Overall, spicy foods can be part of a Mediterranean-style, polyphenol-rich diet that’s commonly associated with longevity, but they aren’t a guaranteed elixir for longer life.
