Spices are among the indispensable ingredients of the meals. Spices, which are frequently used in Turkish cuisine, can provide very effective results for health. A comprehensive and prospective study conducted in China revealed that frequent consumption of spicy foods reduced the risk of death by 14 percent. The research was carried out with the data of China Kadoorie Biobank (CKB), which included participants from 10 different geographical regions of China between 2004-2008.
THE RESEARCH TAKED 7 YEARS
At baseline, 199,293 men and 288,082 women aged 30-79, who were free of diseases such as cancer, heart disease and stroke, were followed for an average of 7.2 years. It was determined that 11,820 men and 8,404 women died during this time.
DEATH RATE IS LOWER FOR THOSE WHO EAT HIC EVERY DAY
When these are evaluated according to their spice consumption, the mortality rate is 6.1 per thousand for those who eat spices less than once a week; 4.4 per thousand in those who eat 1-2 times a week; It turned out that it was 4.3 for those who ate 3-5 times a week and 5.8 per thousand for those who ate 6-7 days a week. The death rate, in other words, was 14 percent lower for those who ate bitter every day than those who ate it once a week.
REDUCE DEATHS DUE TO CANCER AND VARIOUS DISEASES
After taking into account the known risk factors, it was found that eating spicy foods reduced overall mortality in both men and women, and deaths from cancer, ischemic heart and respiratory diseases.
IT HAS BENEFICIAL EFFECTS ON MANY DISEASES
In an ecological study, it has been shown that the risk of cancer is low in those who consume foods rich in spices. Bio-active substances in spices have beneficial effects on obesity, cardiovascular and gastrointestinal diseases, various cancers, neurogenic bladder and skin disorders.
OTHER NUTRITIONAL HABITS AND LIFE STYLE ARE ALSO IMPORTANT
It was made on 500 thousand people and prospectively; The fact that the possible risk factors for death have been determined and possible risk factors have been carefully controlled increases the value of the research. In addition, the socio-economic status of those who prefer spicy foods is also important, as other dietary habits and lifestyle characteristics of the research may have an effect on the results.
CAPSAICIN IS VERY IMPORTANT FOR HEALTH
The most active compound in cayenne pepper is capsaicin, which is known for its anti-inflammatory, anticarcinogenic, anti-hypertensive, anti-microbial and anti-obese properties. In particular, the effects of its antimicrobial effect on gut bacteria (microbiota) can be very important.
REDUCES THE RISK OF CANCER
The role of microbiota in the formation of many diseases, from obesity to diabetes, from cirrhosis to cardiovascular diseases and cancers, is well known. Many epidemiological studies have previously shown that capsaicin reduces the risk of stomach and gallbladder cancer.
IT ALSO REDUCES THE RISK OF DIABETES
Fresh cayenne pepper is even richer in substances such as capsaicin, vitamins C, A, K, B6 and potassium, and the risk of diabetes is lower in those who consume cayenne pepper fresh, according to research.