Spicy foods have been linked to fewer deaths from cancer, heart disease and breathing problems according to new research.
Scientists suspect capsaicin contained in chilli peppers, has anti-obesity, antioxidant, anti-inflammation and cancer fighting properties.
The research, published in the British Medical Journal, was based on a study of 487,000 Chinese people, each aged between the ages of 30 and 79.
Professor Kevin McConway of the Open University, said: ‘It’s important to realise that the study gives very little encouragement for the stereotypical English pastime of going out for several pints of beer and a hot curry.
‘The relationship between eating spicy food and a lower death rate was apparent really only in people who didn’t drink alcohol at all.’