Abstract
The evidence base for the health effects of spice consumption is insufficient, with only one large population-based study and no reports from Europe or North America. Our objective was to analyze the association between consumption of hot red chili peppers and mortality, using a population-based prospective cohort from the National Health and Nutritional Examination Survey (NHANES) III, a representative sample of US noninstitutionalized adults, in which participants were surveyed from 1988 to 1994. The frequency of hot red chili pepper consumption was measured in 16,179 participants at least 18 years of age. Total and cause-specific mortality were the main outcome measures. During 273,877 person-years of follow-up (median 18.9 years), a total of 4,946 deaths were observed. Total mortality for participants who consumed hot red chili peppers was 21.6% compared to 33.6% for those who did not (absolute risk reduction of 12%; relative risk of 0.64). Adjusted for demographic, lifestyle, and clinical characteristics, the hazard ratio was 0.87 (P = 0.01; 95% Confidence Interval 0.77, 0.97). Consumption of hot red chili peppers was associated with a 13% reduction in the instantaneous hazard of death. Similar, but statistically nonsignificant trends were seen for deaths from vascular disease, but not from other causes. In this large population-based prospective study, the consumption of hot red chili pepper was associated with reduced mortality. Hot red chili peppers may be a beneficial component of the diet.
Highlights
The role of diet in health has become increasingly relevant and investigated
Our objective was to analyze the association between consumption of hot red chili peppers and mortality, using a population-based prospective cohort from the National Health and Nutritional Examination Survey (NHANES) III, a representative sample of US noninstitutionalized adults, in which participants were surveyed from 1988 to 1994
We studied the National Health and Nutritional Examination Survey (NHANES), a representative sample of the US noninstitutionalized population
Summary
The role of diet in health has become increasingly relevant and investigated. In the past 40 years, the number of PubMed articles indexing diet has increased by at least 700% [1]. While much of the focus has been on macro- and micronutrients, gastronomical aspects have been investigated. Peppers and other spices have long been used to color, flavor and preserve foods, as well as for medicinal purposes. Based on the theories of Hippocrates and Galen, spices were thought to help restore the humoral imbalances responsible for disease and illness in medieval times [2]. The benefits of spices and their bioactive compounds have since been suggested by various in vitro, in vivo and experimental models.
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