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Chili pepper reduces mortality risk?

Source: New Food Magazine

myfoodistry - traditional cooking and modern inspiration - chili  peppers reduce mortality

The Moli-sani study, which aims to learn about environmental and genetic factors underlying cardiovascular disease, cancer and degenerative pathologies, is said to be the first to explore the properties of this spice in relation to the risk of death in a European and Mediterranean population.

Research by the Department of Epidemiology and Prevention of I.R.C.C.S. Neuromed in Pozzilli, Italy has allegedly shown that people who consume chilli pepper on a regular basis have a reduced mortality risk by 23 percent compared to those who do not.

The research examined 22,811 citizens of the Molise region in Italy, studying their health status for an average period of eight years, and compared it with their eating habits. The researchers observed that, in people regularly consuming chili pepper (four times a week or more), the risk of dying of a heart attack was cut down by 40 percent….

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Full study, here.

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