Good news if you love eating spicy food!
New research shows chowing down on fiery fare, especially fresh chilli, has been linked to a lower risk of death.
A Chinese study of almost half a million people found that those who eat spicy foods almost every day have a 14 per cent lower risk of death than those who eat it less than once a week.
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Rates of cancer, ischemic heart diseases and respiratory diseases were also found to be reduced in both males and females who consumed more spicy meals.
Capsaicin, the main ingredient in chili peppers, had also been found in other studies to have antioxidant and anti-inflammatory effects