The consumption of spicy foods was inversely associated with total and certain cause specific mortality, independent of other risk factors of death, including cancer, heart disease and stroke, according to a population-based cohort study of 199,293 men and 288,082 women aged 30 to 79 years in China. Specifically:
• Spicy food consumption showed highly consistent inverse associations with total mortality among both men and women.
• Compared with those who ate spicy foods less than once per week, adjusted hazard ratios for death were 0.90, 0.86, and 0.86 for those who ate spicy food 1 or 2, 3 to 5, and 6 or7 days per week.
• A 14% relative risk reduction in total mortality was shown among those who consumed spicy foods 6 or 7 days per week.
Citation: Lv J, Qi L, Yu C, et al. Consumption of spicy foods and total and cause specific mortality: population based cohort study. BMJ 2015;351:h3942. doi: 10.1136/bmj.h3942.
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