ArticlePloS one2017
The Association of Hot Red Chili Pepper Consumption and Mortality: A Large Population-Based Cohort Study.
Article in PloS one, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 35 papers, 1 of them a synthesis that pooled it.
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Who cites it
35 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Effects of spicy food consumption on overweight/obesity, hypertension and blood lipids in China: a meta-analysis of cross-sectional studies.Nutrition journal · 2023Pooled it
- Article
- Spicy food consumption and risk of vascular disease: Evidence from a large-scale Chinese prospective cohort of 0.5 million people.Chinese medical journal · 2025Article
- Enhancing Commercial Gourmet Oil Quality: The Role of Dried Cayenne Pepper Red (Molecules (Basel, Switzerland) · 2025Article
- Association between spicy food consumption and the risk of non-alcoholic fatty liver disease/metabolic dysfunction-associated steatotic liver disease and liver fibrosis.Frontiers in nutrition · 2025Article
- Spicy food intake and overweight/obesity in rural Southwest China: findings from a cross-sectional study.Frontiers in nutrition · 2025Article
- Quality Characteristics and Volatile Components of Chili Oil Prepared from the Combination of Shuanla and Erjingtiao Peppers.Molecules (Basel, Switzerland) · 2024Article
- Motor impulsivity and spicy food craving: A mediation analysis of insula-based resting state functional connectivity.Brain imaging and behavior · 2024Article
- Consuming spicy food and type 2 diabetes incidence in Southwestern Chinese aged 30-79: a prospective cohort study.Nutrition journal · 2024Article
- Interaction of smoking and spicy habits modifies the risk of erectile dysfunction.Translational andrology and urology · 2024Article
- Prevalence, Toxin Genes, and Antibiotic Resistance Profiles ofIndian journal of microbiology · 2023Article
- Capsaicinoids and Their Effects on Cancer: The "Double-Edged Sword" Postulate from the Molecular Scale.Cells · 2023Review
- Review
- The Vanilloid (Capsaicin) Receptor TRPV1 in Blood Pressure Regulation: A Novel Therapeutic Target in Hypertension?International journal of molecular sciences · 2023Review
- Article
- Capsaicin and cancer: Guilty as charged or innocent until proven guilty?Temperature (Austin, Tex.) · 2023Review
- Dietary Capsaicin: A Spicy Way to Improve Cardio-Metabolic Health?Biomolecules · 2022Review
- Detection of indigenous gut bacteria related to red chilli pepper (Capsicum annuum) in murine caecum and human faecal cultures.Molecular biology reports · 2022Article
- Biomedical and Antioxidant Potentialities in Chilli: Perspectives and Way Forward.Molecules (Basel, Switzerland) · 2022Review
- Characterization and Quantification of Capsaicinoids and Phenolic Compounds in Two Types of Chili Olive Oils, Using HPLC/MS.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The evidence base for the health effects of spice consumption is insufficient, with only one large population-based study and no reports from Europe or North America. Our objective was to analyze the association between consumption of hot red chili peppers and mortality, using a population-based prospective cohort from the National Health and Nutritional Examination Survey (NHANES) III, a representative sample of US noninstitutionalized adults, in which participants were surveyed from 1988 to 1994. The frequency of hot red chili pepper consumption was measured in 16,179 participants at least 18 years of age. Total and cause-specific mortality were the main outcome measures. During 273,877 person-years of follow-up (median 18.9 years), a total of 4,946 deaths were observed. Total mortality for participants who consumed hot red chili peppers was 21.6% compared to 33.6% for those who did not (absolute risk reduction of 12%; relative risk of 0.64). Adjusted for demographic, lifestyle, and clinical characteristics, the hazard ratio was 0.87 (P = 0.01; 95% Confidence Interval 0.77, 0.97). Consumption of hot red chili peppers was associated with a 13% reduction in the instantaneous hazard of death. Similar, but statistically nonsignificant trends were seen for deaths from vascular disease, but not from other causes. In this large population-based prospective study, the consumption of hot red chili pepper was associated with reduced mortality. Hot red chili peppers may be a beneficial component of the diet.
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