Chili peppers
From the YapSpan Longevity Wiki · Updated 2026-10-01
Chili peppers are the fruits of plants in the Capsicum family that contain capsaicin, the compound that gives them their heat. They include jalapeños, cayenne, bird's eye chilies and many others, and they are eaten fresh, dried, as powder or in sauces. Spicy food built around chili is common in the cuisines of China, India, Mexico, Thailand and other countries.
In a meta-analysis (a study that pools the results of earlier studies) of 4 prospective studies (studies that follow people forward in time) with 564,748 people, eating chili peppers regularly was associated with 12% lower all-cause mortality (death from any cause) than eating them rarely or never [1, 2]. The evidence is observational, so it shows an association rather than proof of cause.
- Regular spicy food eaters had a hazard ratio (a measure of how fast deaths occur in one group compared with another) of 0.88 for all-cause mortality, or 12% lower [1].
- Regular spicy food eaters had 18% lower risk of death from heart disease, but no clear difference in death from stroke [1].
- The four cohorts recorded 31,527 deaths, and chili intake was also linked to 8% lower cancer mortality [2].
- The amount and form of chili eaten varied too much across studies to define an optimal intake [3].
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YapSpan estimates are for reflection and entertainment only. They are not medical advice, a diagnosis, or a prediction of any individual outcome. Check with a doctor before making any medical decision.