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The spice of life

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The spice of life

Regularly eating spicy foods could reduce the risk of death from various conditions, including cancer, suggests new research published in the BMJ.

An international team of researchers studied the general health and diets of nearly half a million participants aged 30 to 79 from across China, and followed them up seven years later.

The researchers discovered that people who ate spicy foods on one to two days each week were 10 per cent less likely to have died during the seven year follow-up than those who only ate spicy foods once a week or less. Those who tucked into hot, spicy fare almost every day had an overall reduced risk of death of 14 per cent. Frequent consumption of spicy foods was also linked to a lower risk of death from cancer, ischaemic heart disease and respiratory illness, particularly in women.

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