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Chili Pepper Consumption Linked to Better Midlife Survival

In a meta-analysis of four geographically diverse observational studies, a higher intake of any type of chili pepper was associated with a lower rate of death from cardiovascular disease, cancer, or all causes, during a 7- to 19-year follow-up in mainly middle-aged adults.

Results showed a 26%, 23%, and 25% relative reduction of death from cardiovascular disease, cancer, and all causes, respectively, for the highest vs lowest or no consumption of chili peppers.

Bo Xu, MD, presented these findings at the virtual American Heart Association (AHA) 2020 Scientific Sessions.

The word “associated” is important, stressed Xu, from Cleveland Clinic’s Heart, Vascular & Thoracic Institute, Cleveland, Ohio, in an interview with theheart.org | Medscape Cardiology.

The meta-analysis “definitely does not by any means prove a causal relationship” because none of the four studies in the meta-analysis were randomized controlled trials, he emphasized.

Hot Pepper Use in the US, China, Iran, and Italy

Animal studies and small studies in humans have shown that capsaicin, the active ingredient in chili peppers, has anti-inflammatory, antioxidant, anti-cancer, and blood regulation effects, said Xu.

The researchers identified four observational studies of consumption of chili peppers that had data for death from all causes, cardiovascular disease, and cancer, in more than 570,000 participants:

• A study by Bonaccio et al of participants in the Moli-sani study in Italy

• A study by Chopan et al of adult participants in NHANES III, surveyed from 1988 to 1994, in the US

• A study by Hashemian et al of participants in the Golestan Cohort study in Iran

• A study by Lv and colleagues of participants in the China Kadoorie Biobank

American Heart Association (AHA) 2020 Scientific Sessions: Abstract P1036 Presented November 13, 2020.

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