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To make a difference Is the frequency of consumption: 4 times a week.
Consuming chili usually reduces the risk of dying of heart attack and stroke.

The news comes from an Italian study published in the Journal of the American College of Cardiology by researchers from IRCCS Neuromed in collaboration with the Higher Institute of Health, the University of Insubria in Varese and the Mediterranean Cardiocenter in Naples.

The study shows that the frequency of consumption of spicy spice is the difference: compared to those who do not use it habitually: chili pepper if taken 4 times a week reduces the risk of death from heart attack and stroke by 40% and 60% respectively, as well as death for any cause by 23%.

Beneficial effects even for those who eat badly

To arrive at their results, the researchers observed the eating habits and lifestyle of 22,811 persons for an average time of eight years.

Marialaura Bonaccio, epidemiologist at Neuromed and first signature of the study explains that – although further studies will be needed to clarify the protective mechanisms of chili peppers – the most interesting aspect of the research is that the protection provided by this spice is independent of the type of nutrition followed: the protective effect of chili is the same for everyone, both for those who eat in a balanced way and for those who adopt an unregulated eating style instead.

 

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