The American Heart Association (AHA) in a study presented at Virtual Scientific Sessions 2020 found that chilies have anti-inflammatory, antioxidant, anti-cancer properties and are able to stabilize blood sugar content.
These factors play a role in reducing a person’s risk of dying from cardiovascular disease or cancer.
In that study, researchers analyzed 4,728 studies related to chilies and the diseases mentioned above.
More than 570,000 health records were also included in the study, including those from the United States, China, Italy, and Iran.
Respondents who consumed chilies regularly had a 26 percent lower risk of death from cardiovascular disease while 23 percent from cancer and 25 percent from other causes of death.
“We were surprised that in the study, eating chilies was associated with a reduced overall risk of all-cause cardiovascular disease and cancer,” said Bo Xu, one of the study’s authors, as reported by the New York Post.
Although there is data showing that consuming chilies can reduce the risk of death from the disease, various other studies need to be done to further strengthen the results of these studies.
This includes the type of chili, the amount of intake as well as the individual factors, and other side effects of completing the study.
