The spice of life

Curry really could be the spice of life after scientists discovered that eating hot food regularly can lower the risk of dying prematurely.

A study of nearly 500,000 Chinese people over seven years, published in the British Medical Journal, found that those who ate spicy food three times a week cut their risk of dying by 14 per cent compared with those who did not.

Although researchers at Harvard University say they cannot definitively say that hot food has a protective effect, they say it paves the way for more research which could lead to new dietary recommendations.

Fresh and dried chilli peppers were the most commonly used spices in those who reported eating spicy foods each week, and further analysis showed those who consumed fresh chilli tended to have a lower risk of death from cancer, ischaemic heart disease, and diabetes.

Fresh chilli is packed full of nutrients, vitamins and capsaicin, which are thought to fight cancer, inflammation and obesity. However Dr Nita Forouhi, from the University of Cambridge, said it was still too early to tell whether it was the food itself, or other behaviours of those eating it, which was causing the effect.

“Research is needed to establish whether spicy food consumption has the potential to improve health and reduce mortality directly or if it is merely a marker of other dietary and lifestyle factors,” said Dr Forouhi. Dr Amelia Lake, Lecturer in Knowledge Exchange in Public Health, Durham University, said a balanced diet was the key to good health. “While there is some evidence that spices may have some beneficial effects, the take-home message is to carry on with a balanced, varied diet where spice may have some benefits.”

The Daily Telegraph