New research links spicy foods to fewer deaths from cancer, heart disease and breathing problems

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.’