You might want to start Spicy it up after reading this!
March 1, 2016
Posted by: emobile
Category: Researcher's Corner
A study was out to see the effects of spices in the food on the body. Some species are herbal in nature but the researchers didn’t differentiate the nature of the spice responsible for the change here;although emphasis was placed on Chillies . The study was conducted in China and you will agree with me that when it comes to variety of spices, China is one of the topmost countries with such . The authors spoke more on spices as ”an integral part of culinary cultures around the world and have a long history of use for flavoring, coloring, and preserving food, as well as for medicinal purposes”
Spices are recognized for the presence of bioactive ingredients in which a study associated with reduced risk of cancer. Red pepper was also said to help in weight and appetite reduction in whites and Asian origin. According to the lead author ” bioactive agents in spices have also shown beneficial roles in obesity, cardiovascular and gastrointestinal conditions, various cancers, neurogenic bladder, and dermatological conditions.Moreover, spices exhibit antibacterial activity and affect gut microbiota populations, which in humans have been recently related to risks of diabetes, cardiovascular disease, liver cirrhosis, and cancer.”he said Bearing both positive and negative effects of spices to humans, the researchers came up with the conclusion to suggests ”that spices may have a profound influence on morbidities and mortality in humans”
Thus there study was set out to ”examine the associations between the regular consumption of spicy foods and total and cause specific mortality.” Does it prolong life or shortened it or causes more harms than benefits? They set to unveil in their study of a total number of 199,293 men and 288,082 women aged 30 to 79 years .”After excluding participants with cancer, heart disease, and stroke at baseline,they reported that a total of 11 820 men and 8404 women died. They did a break down using the number of times spices were consumed every week for a period of 9 years. The results are as follows ;
Less than one week spices consumer had death risk increased by 6.1% in every 1000 death. 6 or 7 days a week has death rate increase risk of 5.6% per 1000 death. The authors further added that ”Spicy food consumption showed highly consistent inverse associations with total mortality among both men and women after adjustment for other known or potential risk factors.” ”Compared with those who ate spicy foods less than once a week, those who consumed spicy foods 6 or 7 days a week showed a 14% relative risk reduction in total mortality. The inverse association between spicy food consumption and total mortality was stronger in those who did not consume alcohol than those who did ” the author observed.
In addition, more frequent consumption of spicy foods in women was also significantly associated with a reduced risk of death due to infections. They concluded that in the large study, spices consumption reduces mortality in certain ”cause specific mortality, independent of other risk factors of death. Spicy food consumption was not associated with the risks of death due to cancer, ischemic heart diseases, and respiratory diseases in the whole study .
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