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Eating Chili Reportedly Lowers Risk Of Death From Heart Attack And Stroke

A study found these health benefits among those who ate chili at least four times a week.

Love eating chili? A study found that regularly eating chili pepper lowers the risk of dying from heart attack and stroke, according to CNN Philippines.

In Italy, where chili is a staple, 23,000 people were monitored over eight years. Among those who ate chili at least four times a week, researchers found that the risk of death from a heart attack was 40 percent lower. As for the risk of dying from a stroke, it was more than 50 percent lower, according to the study published on the Journal of the American College of Cardiology.

Researchers found that the benefits of eating chili applied to different diets. "Someone can follow the healthy Mediterranean diet, someone else can eat less healthily, but for all of them, chili pepper has a protective effect," said study lead author Marialaura Bonaccio.

However, other experts pointed out that there may be other factors involved, according to CNN Philippines. Nutrition researcher Ian Johnson said chili may be a marker of another factor that has not been accounted for, which the study does acknowledge.

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Dietitian Duane Mellor also said, "It is plausible [that] people who use chilies, as the data suggests, also used more herbs and spices, and as such [are more] likely to be eating more fresh foods including vegetables.”

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In any case, eating chili is good for you—not only is it full of vitamins and minerals, but it’s also a great way to make meals tastier. At the moment, though, prices are up because of the recent typhoons. Chili or siling labuyo can cost P350 to P700 per kilo as of December 19, according to GMA News.

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