Newton, KS Author Publishes Children’s Adventure Book

A new study has found that people who regularly consume spicy food may have a lower risk of dying from cancer, heart disease, and respiratory conditions. Researchers discovered that individuals who ate spicy foods six or seven days a week had a 14% reduced risk of death compared to those who consumed spicy foods less than once a week. The study suggests that the active component in chili peppers, capsaicin, may play a role in the health benefits observed. However, more research is needed to confirm these findings and understand the mechanisms behind the potential protective effects of spicy food consumption.