Chili pepper intake reduces all-cause mortality risk

ANKARA

People who consume chili pepper regularly have an all-cause mortality risk 23% lower than those who do not, according to an Italian study.

The study published in the Journal of the American College of Cardiology (JACC) revealed that in people consuming chili pepper four times a week or more the risk of dying of a heart attack was cut by 40%, the Medical Xpress reported Tuesday.

"Risk reduction for cerebrovascular mortality was more than halved," said the website.

However, the study is still at an early stage and additional studies are required to understand the biochemical mechanisms through which the chili pepper and its capsaicin-containing relatives act.

The Moli-sani study examined 22,811 Italians from the southern Molise region and followed their health status for nearly eight years comparing it with their eating habits.