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food spice
Indications:
- spicy food comsumption* associated with lower mortality [2]
- 14% lower mortality with consumption of spicy foods at least 3X/week [2]
- reduction in mortality due to cancer, ischemic heart disease, & respiratory disease [2]
* chili pepper most commonly used spice [2]
Related
capsaicin (Zostrix, Qutenza)
Specific
chili pepper; jalapeno
Cinnamonum cassia (cinnamon)
csaffron
fenugreek; birds foot; bockshornsam; chilbe; Greek hay; griechische Heusamen; trigonella foenum graecum
General
food
References
- FDA Releases Draft Risk Profile on Pathogens and Filth
in Spices, Takes Steps to Strengthen Spice Safety.
http://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm372995.htm
- FDA Draft Risk Profile: Pathogens and Filth in Spices
http://www.fda.gov/downloads/Food/FoodScienceResearch/RiskSafetyAssessment/UCM367337.pdf
- Lv J, Qi L, Yu C et at
Consumption of spicy foods and total and cause specific
mortality: population based cohort study.
BMJ 2015;351:h3942
PMID: 26242395
http://www.bmj.com/content/351/bmj.h3942
- Forouhi NG.
Consumption of hot spicy foods and mortality-is chilli
good for your health?
BMJ 2015; 351:h4141.
PMID: 26242970
http://www.bmj.com/content/351/bmj.h4141