Adding spice to your food has often been thought to help boost metabolism and keep you fuller longer. Adding spicy seasonings like red pepper flakes or a dash of Tabasco may help you feel more satisfied even from a smaller portion of food. Research on this has been lacking but a new study may help to prove otherwise. A new study published in the British Medical Journal, showed that eating spicy foods may lower your risk of death from conditions like cancer, ischemic heart disease and respiratory disease.

The experimental research hinted at benefits of spices and active components on our health. An international team at the Chinese Academy of Medical Sciences took data from 487,375 participants between the ages of 30 and 79 and examined the link between daily consumption of spicy foods and the risk of death from various causes. 

The participants were in the study were 2004-2008 and scientists were able to follow up afterward to determine sicknesses and deaths. Each person completed a questionnaire about their overall health, measurements and diet. 

Participants were also asked to give a medical history; those with previous cancer, heart disease or stroke were excluded. In addition, researchers controlled for potential compounding factors like age, marital status, education level and physical activity.

Among those who consumed spicy foods regularly, there seemed to be a protective effect. Eating a spicy dish once or twice a week was linked to a 10 percent lower chance of death, when compared to those who ate hot dishes less than once per week. Those who ate spicy foods three or more days a week saw a 14 percent reduced risk of death. This was a stronger effect than the one observed in those abstaining from alcohol.

Spicy food or its active components have been related to improved inflammation, reduced body fat, or improved lipid profiles. However, we know little about why these may occur.