Spicy Foods May Decrease Mortality From Chronic Health Conditions

Prof. Lu Qi, Assistant Professor, Department of Nutrition Harvard School of Public Health and Channing Division of Network Medicine Department of Medicine, Brigham and Women’s Hospital and Harvard Medical School, Boston, MAMedicalResearch.com Interview with:
Lu Qi, MD, PhD, FAHA

Associate Professor of Medicine
Harvard Medical School
Associate Professor of Nutrition and Epidemiology
Harvard T.H. Chan School of Public Health

Medical Research: What is the background for this study? What are the main findings?

Dr. Lu Qi: There are accumulating evidence from mostly experimental research to show the benefit of spicy foods or their active components on human health. However, supportive data from population based studies are sparse. The major findings are that high consumption of spicy foods reduce risk of total mortality and death related to diseases such as cancer, heart disease and cancer, ischamic heart diseases, and respiratory system diseases.

Medical Research: What should clinicians and patients take away from your report?

Dr. Lu Qi: Eating spicy foods may benefit human health.

Medical Research: What recommendations do you have for future research as a result of this study?

Dr. Lu Qi:

  • First, more studies in large, prospective cohorts are needed to validate our findings, especially in populations with various ethnicity.
  • Second, experimental analysis in animals and cells is essential to illustrate what is going on underlying the observed associations.

Intervention studies in humans would give more solid evidence, though conducting such studies is not easy.


Lu Qi, MD, PhD, FAHA (2015). Spicy Foods May Decrease Mortality From Chronic Health Conditions MedicalResearch.com

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