Research

Mixed

Habitual consumption of spicy foods (specifically chili peppers) is inversely associated with total mortality, with high-frequency consumers (6-7 days/week) showing a 14% relative risk reduction compared to low-frequency consumers (<1 day/week).

If you enjoy spicy foods, eating them frequently (almost daily) is associated with a lower risk of death from all causes, particularly cancer, heart disease, and respiratory diseases. This benefit was observed in a large Chinese population study, suggesting that incorporating chili peppers into your regular diet may support longevity, provided you do not have specific digestive conditions that prevent you from tolerating them.

GoodSupportsHIGH confidence
Compared with participants who ate spicy foods less than once a week, those who consumed spicy foods 6 or 7 days a week showed a 14% relative risk reduction in total mortality.
Jun Lv et al. · BMJ · 2015

Why this rating

Large prospective cohort (n=487,375), long follow-up (median 7.2 years), rigorous adjustment for confounders, but remains observational.

Source

Consumption of spicy foods and total and cause specific mortality: population based cohort study

Jun Lv et al. · BMJ · 2015

DOI 10.1136/bmj.h3942

cohort · n=487375Cited 209×
Read the paper
DOI resolved against Crossref · corpus check 2026-06-10

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