Spice it up: Chili pepper slashes risk of heart attack death by 40 percent, finds study

17 Dec 2019 --- Regular consumption of chili pepper is linked to a reduction of risk for cardiac and cerebrovascular-related death, according to a new Italian study. As chili peppers contain a large variety of phytochemicals with well-known antioxidant properties, the study’s researchers advocate for regular chili consumption, as well as adhering to a Mediterranean diet to improve cardiovascular health.

“We were interested in how dietary factors may influence health outcomes. The strength of the association between chili pepper and cardiovascular mortality risk is quite strong, but the risk reduction toward total death risk is very surprising,” one of the study’s authors, Professor Licia Iacoviello, Director of the Research Center in Epidemiology and Preventive Medicine (EPIMED) at the University of Insubria in Italy, tells NutritionInsight.

The research was performed at at the IRCCS Neuromed of Pozzilli, Italy, where Dr. Iacoviello heads the Department of Epidemiology and Prevention. The study examined 22,811 citizens of the Molise region in Italy. By following their health status for an average period of about eight years and comparing it with their eating habits, the researchers observed that in people regularly consuming chili pepper, the risk of dying of a heart attack was slashed by 40 percent. 

Experts react
Two nutrition researchers commented on this study’s findings, highlighting its potential but also its shortcomings. Dr. Duane Mellor, Registered Dietitian and Senior Teaching Fellow at Aston Medical School affirms that while the study suggests how chilies are used as part of an overall dietary pattern and lifestyle, it does not show a causal link between chilli consumption and risk of heart disease and stroke. “Although chillies can be a tasty addition to our recipes and meals, any direct effect is likely to be small and it is more likely that it makes eating other healthy foods more pleasurable,” he says.

Chili pepper is a common household spice found in many Mediterranean kitchens.Dr. Ian Johnson, Nutrition Researcher and Emeritus Fellow at the Quadram Institute Bioscience, lauds the study’s robust methods and number of biochemical markers collected from the study participants. However, he also states that the study did not identify a convincing mechanism for the protective effect of chilies. 

“A major weakness of the study is that it could not find evidence of a dose-response effect. It is hard to believe that, assuming this is a real effect, any low level of chili consumption is protective, with no additional benefits conferred by higher doses.” Dr. Johnson notes, however, that this kind of uncertainty is usually present in epidemiological studies, widely acknowledged by authors. 

Healthy lifestyles are not drugs
Moderation is an essential characteristic of the Mediterranean diet, says Dr. Iacoviello. While the study found that regular chili consumption – four times a week or more – was associated with the best health effects, she also encourages chili-abstainers to adhere to a healthy Mediterranean diet instead. 

“We should not talk in terms of amounts per day, as if we were talking about drugs. Instead, our effort should be promoting a healthy global lifestyle, starting with a healthy diet. Food industries can contribute to the culture of healthy foods by providing foods that are closer to the Mediterranean tradition without excessive industrial manipulation,” she affirms. 

Further research
The research team aims to conduct further studies to understand the biological mechanisms underlying the associations. In particular, they plan to better characterize the role of capsaicin, the pungent compound present in chilis, which has several health benefits, including improvement in cardiovascular function. 

The analyses on the role of chili peppers on health are part of a more extensive investigation on several foods and beverages, which are largely consumed within Mediterranean countries, says Dr. Iacoviello. However, these are not included in the most common dietary scores used in epidemiological studies. “Along with chili pepper, we are now looking at coffee and tea, but also chocolate, especially the dark type,” she concludes.

By Anni Schleicher