Chili pepper consumption and heart heath

SAN DIEGO (KUSI) – A recent study published in the Journal of the American College of Cardiology found that people who regularly consumed chili peppers—four times a week or more—had a nearly 40 percent reduced risk of dying of a heart attack.

Risk reduction for cerebrovascular mortality, such as stroke, was cut by more than half.

The Italian study tracked the eating habits and health status of approximately 23,000 citizens in the Molise region of southern Italy for an average of about eight years.

The researchers believe that capsaicin, the component of chili peppers which makes them spicy, may be responsible for the cardiovascular disease and stroke reduction.

Chili peppers are a typical ingredient in the Mediterranean diet, which has been credited for being a “heart healthy” diet.

In spite of the findings, experts do not suggest that people start eating more chili peppers. They feel that the study further supports the notion of incorporating a heart-healthy diet into your lifestyle, such as the Mediterranean diet, as opposed to focusing on eating one particular kind of food.

Interventional cardiologist, Dr. Nasir Azimi from Sharp Grossmont Hospital stopped by Good Morning San Diego to discuss the study.