There’s good news for people who like some chili, peppers in their meals. A new study in the British Medical Journal found that regular consumption of spicy food is associated with a lower risk of death. The study found those who ate spicy foods six to seven times a week lowered their risk of death by 14-percent.
The benefits could come from a key ingredient called capsaicin, which has been linked to fighting obesity, inflammation, and cancer.
For the full study, published in the BMJ, please visit: http://www.bmj.com/content/351/bmj.h3942