Studies Link Spicy Food to 14% Lower Death Risk, as Evidence Stops Short of Causation
Updated
Updated · The Washington Post · Jul 13
Studies Link Spicy Food to 14% Lower Death Risk, as Evidence Stops Short of Causation
3 articles · Updated · The Washington Post · Jul 13
Summary
A 2015 study of more than 500,000 adults in China found people eating spicy food six or seven days a week had a 14% lower relative risk of death than those eating it less than weekly.
A 2017 U.S. study echoed that pattern, finding people who consumed hot red chile peppers were about 13% less likely to die during the study period.
Researchers point to capsaicin, which acts on TRPV1 receptors tied to heat, pain and immune responses; small trials also suggest it may raise HDL and help people cut salt intake and blood pressure.
The evidence remains observational on longevity, and some studies have linked frequent spicy-food intake to higher stomach-cancer risk, leaving gastrointestinal cancer findings mixed.
Doctors say spicy foods can fit a healthy diet in moderation, but they are not a proven life-extending fix and do not outrank broader patterns such as the Mediterranean diet.