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段落1

This is Scientific American 60-Second Science. I'm Christopher Intagliata.Got a minute?

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Chinese cuisine has a lot of blazingly spicy dishes, like mapo tofu and hot pot.

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And, of course, there's the ever-present chili oil.

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"Yes, I like spicy food myself."

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Lu Qi, an epidemiologist at the Harvard School of Public Health.

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"Almost every day, I eat spicy food."

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That spicy tradition served as scientific inspiration for Qi:

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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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The researchers enrolled nearly half a million Chinese volunteers, aged 30 to 79.

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They quizzed them on their affinity for fiery foods, and followed each study subject for an average of seven years.

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During that time, more than 20,000 of the subjects died.

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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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And daily chili eaters, like Lu, had a 14 percent lower risk of dying.

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That figure held true for both men and women.

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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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"It's not medicine."

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The findings appear in the British Medical Journal.

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Previous studies have shown that capsaicin, the active ingredient in chillies, has anti-inflammatory and antimicrobial effects, among others.

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But before you grab the Tabasco, this study does not prove causation.

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For example, could be that people with weaker constitutions avoid spicy foods, making chili lovers appear more hardy in comparison.

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And the authors do not recommend starting a chili habit if you already have a sensitive stomach.

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But at least one thing's clear: indulging in spicy food probably won¡¯t hurt.

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Other than, well, your tongue.

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Thanks for the minute, for Scientific American 60-Second Science. I'm Christopher Intagliata.

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