Individuals who eat spicy foods may live longer. A Chinese study published in the British Medical Journal (“TheBMJ”) suggests this. The study found that regular consumption of spicy foods was associated with a decreased risk of death. Led by the Chinese Academy of Medical Sciences (“CAMS”) in Beijing, scientists analyzed data from 487,375 people between the ages of 30 and 79. Participants were enrolled between 2004 and 2008 and were followed for an average of 7.2 years regarding illness and mortality. All participants completed questionnaires on their general health, physical indicators and dietary habits. A total of 20,224 deaths occurred throughout the study period. The analysis showed that the risk of death was ten percent lower for those who consumed spicy foods once or twice a week than for those who consumed spicy foods less than once a week. Those who consumed spicy foods three to five days a week, or even six to seven days a week, had a 14 percent lower risk of death. The relationship was similar in men and women. But it was more pronounced among non-drinkers. Consumption of spicy foods was associated with a reduced risk of death not only overall, but especially for cancer, ischemic heart disease, and diabetes. The researchers explained this relationship in terms of bioactive components found in chili peppers. Chili peppers contain capsaicin, vitamin C and other nutrients. Previous studies have identified antioxidant and anti-inflammatory as well as anti-cancer and anti-obesity effects of capsaicin.