Increased chili pepper consumption leads to lower mortality risk

Increased chili pepper consumption leads to lower mortality risk

A new study claims adults who have a healthy appetite for chili peppers have a lower mortality risk than those who don’t.

The study, released by The Journal of American College of Cardiology studied Chili Pepper Consumption and Mortality in Italian Adults, found that individuals who ate chili peppers 4 or more times per week, along with a Mediterranean diet, were at a 23% lower risk of mortality.

The study was performed on 22,811 Italian men and women. Chili pepper intake was estimated by the EPIC (European Prospective Investigation Into Cancer) Food Frequency Questionnaire and categorized as none/rare consumption, up to 2 times/week, >2 to ≤4 times/week, and >4 times/week.”

“Regular consumption of chili pepper is associated with a lower risk of total and CVD death independent of CVD risk factors or adherence to a Mediterranean diet.” according to the study.

According to the Centers for Disease Control and Prevention, heart disease is the leading cause of deaths in the United States.  When considering all-causes for cardiovascular disease participants that consumed chili peppers >4 times/week were at a 23% lower risk of mortality comparing to none/rare consumption of chili peppers were at a 34% risk of mortality.

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