“We know something about the beneficial effects of spicy foods basically from animal studies and very small-sized human studies,” Lu Qi, associate professor at the Harvard School of Public Health, told Time. Studies have shown that capsaicin, the active ingredient in spicy foods, is linked to a lower risk of cancer as well as heart and respiratory diseases. It also has a positive effect on metabolism, weight, and gut bacteria.
“It appears that increasing your intake moderately, just to one to two or three to five times a week, shows a very similar protective effect,” Qi said. “Just increase moderately. That’s maybe enough.” So, if you want an extra dab of Tabasco on your tacos, go for it. But you might not want to eat a dozen fried, greasy buffalo wings every night—that will probably cancel out the positive effects of the chili.
ADVERTISEMENT
