- Uno studio italiano mostra che l'uso del peperoncino piccante può abbassare il rischio di morte del 23 %. https://www.inverse.com/article/61745-spicy-food-chili-pepper-health 42 comments italy
- Eating hot peppers at least four times per week was linked to 23% reduction all-cause mortality risk (n=22,811). This study fits with others in China (n= 487,375) and the US (n=16,179) showing that capsaicin, the component in peppers that makes them hot, may reduce risk of death. https://www.inverse.com/article/61745-spicy-food-chili-pepper-health 1729 comments science
- Eating hot peppers at least four times per day was linked to 23% reduction all-cause morality risk (n=22,811). This study fits with others in China (n= 487,375) and the US (n=16,179) showing that capsaicin, the component in peppers that makes them hot, may reduce risk of death. https://www.inverse.com/article/61745-spicy-food-chili-pepper-health 16 comments science
Linked pages
- The Association of Hot Red Chili Pepper Consumption and Mortality: A Large Population-Based Cohort Study | PLOS ONE http://journals.plos.org/plosone/article?id=10.1371%2Fjournal.pone.0169876#pone.0169876.ref017 5 comments
- Consumption of spicy foods and total and cause specific mortality: population based cohort study | The BMJ http://www.bmj.com/content/351/bmj.h3942 1 comment
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