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Eating chilies cuts risk of death from heart attack and stroke, study says

December 16, 2019
For many years, chili has been hailed for its therapeutic properties, and now researchers have found that eating chili peppers regularly can cut the risk of death from heart disease and stroke. Carried out in Italy, where chili is a common ingredient, the study compared the risk of death among 23,000 people, some of whom ate chili and some of whom didn’t. Participants’ health status and eating habits were monitored over eight years, and researchers found that the risk of dying from a heart attack was 40% lower among those eating chili peppers at least four times per week.  Death from stroke was more than halved, according to results published Monday in the Journal of the American College of Cardiology. Read more results at CNN.