Spicy Foods May Lower Cancer Risk

Folks who just can’t get enough spicy foods have reason to celebrate. A newly released study indicates this dietary proclivity may help lower the risk of cancer and a host of other potentially deadly diseases.

The study is hot off the pressed out of China. Researchers there conducted a rather lengthy observational study involving more than 487,000 adults from all over the country. Participants were all between the ages of 30 and 70. They were asked to complete questionnaires about their general health, dietary consumption, alcohol use and propensity to eat spicy foods. The average participant was tracked over the period of 7.2 years, offering a wealth of data for researchers to crunch.

When all was said and down, researchers found that those who age spicy foods at least 3 out of 7 days a week had a 14 percent reduced risk of death during the follow up period. Those who only ate spicy foods once or twice a week still saw their death risk drop by about 10 percent.

While those numbers are impressive on their own, researchers were able to pinpoint some diseases the consumption of spicy foods seemed to keep at bay. They included cancer, ischemic heart disease and respiratory diseases, among others. Lower risks seemed to be more strongly linked to women than men, but some benefits were found in both.
Possible reasons why spicy foods seem to be linked to a reduction of life-limiting diseases were not explored by the researchers. Even so, those with a taste for spicy foods may find their dietary habit is in fact a healthy one.
People who are concerned about cancer or other potentially fatal diseases are urged to speak with their healthcare providers. Regular checkups and routine screening can deliver an edge in the diagnosis and treatment departments.

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