Good news for chilli fiends. Individuals who regularly consume chilli pepper may live longer than those with blander palates, according to preliminary research, which is due to be presented at the American Heart Association’s Scientific Sessions 2020.

The study found chilli to be linked to 23% fewer cancer deaths, 26% fewer cardiovascular deaths, and a 25% reduction in death overall from any cause, compared to those who only rarely consumed chilli.

The study was based on the health and dietary records of more than 570,000 individuals based in locations across the United States, Italy, China and Iran.

Previous studies have shown chilli to possess powerful anti-inflammatory and antioxidant properties due to capsaicin, a chemical compound that causes the characteristic burning sensation.

“We were surprised to find that in these previously published studies, regular consumption of chili pepper was associated with an overall risk-reduction of all cause, CVD and cancer mortality. It highlights that dietary factors may play an important role in overall health,” said senior author Bo Xu, M.D., a cardiologist at the Cleveland Clinic’s Heart, Vascular & Thoracic Institute in Cleveland, Ohio.

However, one of the main limitations of the study was the lack of specific information supplied on the amount and type of chilli pepper consumed, making it difficult to draw conclusions about exactly how much, how often and which type of chili pepper consumption may be associated with health benefits.