Researchers Call Spicy Food Consumption Can Trigger Brain Damage
Spicy foods are called good for weight loss and have other benefits that are considered good for health.
A study shows consumption of spicy foods can trigger brain damage associated with dementia.
"In a previous study, chili consumption was good for blood pressure and weight loss. But in this study, you found a bad effect on cognition among adults," said Dr. Zumin Shi, research leader from Quatar University in collaboration with researchers at the University of South Australia.
Quoted from the New York Post, research published in the journal Nutrients analyzed data for 15 years from more than 4,500 adults in China aged 55 years and over and found a doubling of cognitive decline in those who consumed chili more than 50 grams per day.
Participants who had thinner bodies even experienced greater memory and cognitive decline.
"Chili is the most commonly used herb in the world and is very popular in Asia compared to European countries. In certain regions such as Sichuan and Hunan, nearly one in three adults eat spicy food every day," said Dr. Ming Li, who also participated in the study.
The chili studied in this study is fresh and dried chili, not including paprika and black pepper.
The general factor behind it is capsaicin.
Capsaicin is an active component in chili which is reported to accelerate metabolism and inhibit blood vessel disorders.
This study is the first longitudinal study to investigate the relationship between chili intake and cognitive function.
A study shows consumption of spicy foods can trigger brain damage associated with dementia.
"In a previous study, chili consumption was good for blood pressure and weight loss. But in this study, you found a bad effect on cognition among adults," said Dr. Zumin Shi, research leader from Quatar University in collaboration with researchers at the University of South Australia.
Quoted from the New York Post, research published in the journal Nutrients analyzed data for 15 years from more than 4,500 adults in China aged 55 years and over and found a doubling of cognitive decline in those who consumed chili more than 50 grams per day.
Participants who had thinner bodies even experienced greater memory and cognitive decline.
"Chili is the most commonly used herb in the world and is very popular in Asia compared to European countries. In certain regions such as Sichuan and Hunan, nearly one in three adults eat spicy food every day," said Dr. Ming Li, who also participated in the study.
The chili studied in this study is fresh and dried chili, not including paprika and black pepper.
The general factor behind it is capsaicin.
Capsaicin is an active component in chili which is reported to accelerate metabolism and inhibit blood vessel disorders.
This study is the first longitudinal study to investigate the relationship between chili intake and cognitive function.
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