The Spice of (Prolonged) Life

By Joseph E. Scherger, MD, MPH

Vice President, Primary Care, Eisenhower Medical Center; Clinical Professor, Keck School of Medicine, University of Southern California

Dr. Scherger reports no financial relationships relevant to this field of study.

SYNOPSIS: The habitual consumption of spicy foods is associated with reduced mortality independent of other risk factors for death.

SOURCE: Lv J, et al. Consumption of spicy foods and total and cause specific mortality: Population-based cohort study. BMJ 2015;351:h3942.

A group of Chinese investigators conducted a prospective cohort study between 2004 and 2008 and followed 512,891 adults aged 30-79 years to until the end of 2013. Participants completed a questionnaire and were divided into four groups based on their reported intake of spices: never, 1-2 days/week, 3-5 days/week, and 6-7 days/week. The spices identified were fresh chili pepper, dried chili pepper, chili sauce, chili oil, and other spices. Ten survey sites were resurveyed in 2008 to confirm the continued intake of spices. Other risk factors for death, such as socioeconomic status, lifestyle behaviors, nutritional intake, presence of chronic conditions, body mass index, fasting blood glucose, and blood pressure, also were measured.

Local health insurance databases were used to determine death and its causes. Seven categories of death were used: cancer, ischemic heart disease, cerebrovascular disease, diabetes mellitus, respiratory disease, infections, and other causes.

The results show that participants who ate spicy foods 6 or 7 days a week showed a 14% relative risk reduction in total mortality compared with those who ate spicy foods less than once a week. Any regular consumption of spices reduced mortality. The reduction was seen in deaths from cancer, ischemic heart disease, and respiratory disease. No associations were significant in the other causes of death. Men and women showed a similar risk reduction.

COMMENTARY

Spices have a long history in the culinary world, and the spice trade is part of the history of civilization. There is a worldwide trend of increased use of spices as flavorings in foods.^1,2 In China, chili pepper is among the most popular spicy foods consumed.

Beneficial effects of spices have been studied, and their bioactive ingredients, such as capsaicin, have been shown to reduce cancer.^2-4 Red pepper has been found to decrease appetite and reduce the rate of overweight and obesity.⁵ Spices exhibit antibacterial activity and have an impact on gut microbiota in a way that may reduce the risk of diabetes, cardiovascular disease, liver cirrhosis, and cancer.^6-8

This study reinforces the emerging science that suggests our nutrition should focus on the wisdom of the ages more than on recent processed foods. Spices have a place among the healthy ingredients of a cuisine. Like with coffee and tea, it is nice when culinary pleasure combines with better health.

REFERENCES

1. Tapsell LC, et al. Health benefits of herbs and spices: The past, the present, the future. Med J Aust 2006;185(4 Suppl):S4-24.
2. Kaefer CM, Milner JA. The role of herbs and spices in cancer prevention. J Nutr Biochem 2008;19:347-361.
3. Billing J, Sherman PW. Antimicrobial functions of spices: Why some like it hot. Q Rev Biol 1998;73:3-49.
4. Aggarwal BB, et al. Molecular targets of nutraceuticals derived from dietary spices: Potential role in suppression of inflammation and tumorigenesis. Exp Biol Med 2009;234:825-849.
5. Yoshioka M, et al. Effects of red pepper and caffeine consumption on 24 hour energy balance in subjects given free access to foods. Br J Nutr 2001;85:203-211.
6. Tang WHW, et al. Intestinal microbial metabolism of phosphatidylcholine and cardiovascular risk. N Engl J Med 2013;368:1575-1584.
7. Qin N, et al. Alterations of the human gut microbiome in liver cirrhosis. Nature 2014;513:59-64.
8. Qin J, et al. A metagenome-wide association study of gut microbiota in type 2 diabetes. Nature 2012;490:55-60.