Variety of spice adds up to a longer life

A study which analysed the food habits and health details of nearly 500,000 Chinese people found that those who consumed spicy food six or seven days a week had a 14% reduced risk of dying compared with those who ate it less than once a week.

Eating spicy food was also associated with a lower risk of death due to cancer, ischemic heart diseases, and respiratory diseases in both sexes, while in women, it corresponded with a reduced risk of death from infections.

The links were stronger in those who did not consume alcohol.