A new study carried out in University
of Vermont College of Medici, US shows
that people who consume red chili peppers had a lower risk of death from all
causes over an average of 18 years than those who did not eat the spicy food.
The Study co-authors who are from University
of Vermont College of Medicine; Mustafa Chopan and Benjamin Littenberg recently
reported their findings in PLOS One journal
Chopan and Littenberg used the data
of 16,179 participant aged 18 or above who took part in the
NHAMES III (National
Health and Nutritional Examination Survey III) between 1988 and 1994 to analyze
their findings.
At the point of survey,
participants' consumption of hot red chili peppers over the past month was
assessed using a food frequency questionnaire.
The all-cause and cause-specific
mortality of participants were monitored over a median follow up period of 18.9
years using the National Death Index. During follow-up, 4,946 deaths occurred.
Source: www.medicalnewstoday.com
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