Many people like to eat spicy food, and a recent analysis of chronic prospective studies in China suggests that eating spicy food can help prevent certain gastrointestinal cancers, such as esophageal cancer.
The study found that eating spicy food also helped reduce the risk of esophageal cancer, especially among those residents who did not smoke or drink alcohol. Compared to those who never or rarely ate spicy food, those who ate spicy food monthly had a 12 percent lower risk of esophageal cancer; those who ate spicy food 1-2 days a week had a 24 percent lower risk, those who ate spicy food 3-5 days a week had a 16 percent lower risk, and those who ate spicy food 6-7 days a week had a 19 percent lower risk.
In addition, eating spicy food may help prevent rectal cancer. However, the type and intensity of spicy spices had no effect on the prevention of gastrointestinal cancers. It is reported that the study was conducted on a total of 512,000 people aged 30 to 79 years old in the country, 30% of whom ate spicy food daily.
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