Chili pepper intake and death from all causes, heart disease and cancer
What it found
In four studies of people, those who ate chili pepper had a lower risk of dying from any cause, heart disease or cancer.
The studies followed people over time, so they show a link, not cause and effect.
What they found
Studies in people
All-cause mortality
Compared with none or rare consumption, eating chili pepper ever or more than once a week was linked to a lower risk of dying from any cause.
Heart disease deaths
The same comparison was linked to a lower risk of dying from cardiovascular disease.
Cancer deaths
Eating chili pepper was also linked to a lower risk of dying from cancer.
Consistency across studies
The results were similar across the four studies, with no significant between-study heterogeneity.
What the authors conclude
“The present meta-analysis confirmed that chili pepper intake could reduce the risk of all-cause, CVD-specific, and cancer-specific mortality, suggesting that chili pepper may be a beneficial ingredient in the diets in prolonging life.”
Also in their conclusions
- They conclude that chili pepper intake could reduce the risk of all-cause, CVD-specific, and cancer-specific mortality.
- They suggest that chili pepper may be a beneficial ingredient in the diets in prolonging life.
How it was done
Chili pepper has been used to treat and prevent many diseases, possibly because it contains bioactive compounds such as carotenoids. Earlier studies on chili pepper and death had given inconsistent results.
The authors pooled four prospective cohort studies with 564,748 people. All four had adjusted for important potential confounders such as demographic variables, dietary intake, and physical activity. During follow-up, 31,527 died from all causes, 10,184 from cardiovascular disease, and 9,868 from cancer.
What it can’t tell you
- We summarised it from the abstract only.
- These were observational studies that followed people over time, so they can show a link but cannot prove that chili pepper itself caused the lower risk of death.
- The studies adjusted for several factors, but other unmeasured differences between people who ate chili pepper and those who did not could still explain the results.
Who paid
- Authors work at
- Shandong University, China
The paper
- Title
- Chili pepper intake and all-cause and disease-specific mortality
- Type
- Meta-analysis
- Evidence
- Studies in people
- Summarised from
- Abstract only
- Cite
- Yang L, Sun J, Zhao M, Xi B (2023). Chili pepper intake and all-cause and disease-specific mortality. International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition. doi:10.1024/0300-9831/a000746PubMed 35038885DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error