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1 .This is Scientific American 60-Second Science. I'm Christopher Intagliata.Got a minute?
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2 .Chinese cuisine has a lot of blazingly spicy dishes, like mapo tofu and hot pot.
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3 .And, of course, there's the ever-present chili oil.
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4 ."Yes, I like spicy food myself."
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5 .Lu Qi, an epidemiologist at the Harvard School of Public Health.
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6 ."Almost every day, I eat spicy food."
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7 .That spicy tradition served as scientific inspiration for Qi:
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8 .he and colleagues performed a study which found that a daily dose of chilies might actually be a boon to your health.
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9 .The researchers enrolled nearly half a million Chinese volunteers, aged 30 to 79.
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10 .They quizzed them on their affinity for fiery foods, and followed each study subject for an average of seven years.
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11 .During that time, more than 20,000 of the subjects died.
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12 .But after controlling for factors like smoking history and income, the scientists found that the risk of death was 10 percent lower in those who ate spicy food a couple times a week, compared with those who abstained.
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13 .And daily chili eaters, like Lu, had a 14 percent lower risk of dying.
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14 .That figure held true for both men and women.
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15 .And yes, while it is a relatively modest effect, Lu says to keep in mind: we're just talking about chilies here.
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16 ."It's not medicine."
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17 .The findings appear in the British Medical Journal.
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18 .Previous studies have shown that capsaicin, the active ingredient in chillies, has anti-inflammatory and antimicrobial effects, among others.
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19 .But before you grab the Tabasco, this study does not prove causation.
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20 .For example, could be that people with weaker constitutions avoid spicy foods, making chili lovers appear more hardy in comparison.
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21 .And the authors do not recommend starting a chili habit if you already have a sensitive stomach.
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22 .But at least one thing's clear: indulging in spicy food probably won¡¯t hurt.
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23 .Other than, well, your tongue.
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24 .Thanks for the minute, for Scientific American 60-Second Science. I'm Christopher Intagliata.
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