Spicy Food Consumption Linked to Lower Heart Disease Risk in Large Chinese Study

 A large prospective study of nearly half a million adults from the China Kadoorie Biobank has found that consuming spicy food one to two days per week is associated with a lower risk of developing vascular diseases, including ischemic heart disease and major coronary events, according to the report.

Researchers from Harvard T.H. Chan School of Public Health and Brigham and Women's Hospital collected health and diet data from 487,375 individuals aged 30 to 79 years old in a Chinese population study [1]. The findings, reported by the investigators, add to a growing body of evidence on the potential cardiometabolic benefits of capsaicin-rich foods.

The study is observational and does not establish causation, the authors acknowledged. The association was observed across multiple cardiovascular outcomes, with adjustments made for demographic and lifestyle factors...<<<Read More>>>...