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A Review on the Role of Spicy Food Consumption in Reducing Mortality
- 1 School of Public Health, Peking University, Beijing, China
- 2 Shenzhen Futian Donghai Experimental Primary School, Shenzhen, China
- 3 Guanghua School of Management, Peking University, Beijing, China
* Author to whom correspondence should be addressed.
Abstract
This review aims to provide a comprehensive analysis of the relationship between chili consumption and disease risk, as well as mortality, while exploring the underlying mechanisms involved. Methods: To gather relevant literature, we conducted a systematic search using keywords such as "capsaicin" and "spicy food consumption and mortality" in the CNKI and Wanfang databases, which primarily focus on Chinese-language publications. In addition to the direct search, we also identified key studies through references cited in the selected articles. Further materials were discovered by reviewing related content, contributing to the synthesis of this review. Results: A total of 28 studies were included in this review, consisting of 3 Chinese articles and 25 English-language studies. Among the English-language studies, 10 were conducted in China. The studies included both cohort and case-control designs, and they examined various aspects of chili consumption, from its impact on metabolic health to its role in reducing the incidence of diseases. Conclusion: The consumption of spicy foods, particularly those containing capsaicin, has been found to be associated with a reduced risk of developing a range of diseases, including malignant tumors, cardiovascular diseases, and parasitic infections. Additionally, spicy food consumption appears to be linked to a lower overall mortality risk, making it a potentially beneficial dietary habit in promoting health and longevity.
Keywords
Red Chili Peppers, Consumption Frequency, Disease Incidence, Mortality Risk
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Cite this article
Jiang,W.;Wenxuan,A.J.;Liao,L. (2025). A Review on the Role of Spicy Food Consumption in Reducing Mortality. Theoretical and Natural Science,69,71-77.
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