A seven-year Chinese medical study has revealed that people who love eating spicy food tend to outlive those who do not. The research paper was recently included in the British Medical Journal.

At least half a million Chinese citizens participated in the research study conducted by the China's Academy of Medical Sciences. The researchers said their data revealed people who are fond of eating spicy foods have lower risk of developing cancer as well as blood and respiratory related ailments by around 14 percent.

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According to the researchers, a chemical found in pepper called "capsaicin" plays a vital role in making sure a person's blood flow and digestion is working smoothly. It also makes sure cells called 'Krebs' are not produced. It is also believed that the natural nutrient has a slimming effect and is a rich source of anti-oxidants.

The participants, who are located in various parts of China, reported their daily food intake to the researchers. A number of them died during the study because of infection, however, it has not been confirmed if their deaths are related to their choice of food. 

During the research period, more than 22,000 participants died. Almost 60 percent of the group were eating various food laced with spices at least once every week. Around 30 percent in the group were eating food with spices once a day. The rest of the group were practically adding spice whenever they had a meal. The youngest of the participants are in their early thirties while the oldest are in their late seventies. The study concludes that the gender has little to do with the death rate.

The benefits provided by the spices, however, are greatly reduced if a person comsumes alcohol regularly.

The study qualified their findings that aside from consuming spice laced food, there may be other factors that lengthen the life expectancy of a person.

Cambridge University professor Nita Forouhi said that the findings "needs further research" in order to make the claims more credible.

The spices consumed by participants of the study included pepper, tikka masala and other spices used in curry meals.

Tagsspicy food, long life, Chinese diet, British Medical Journal, spices, Pepper, capsaicin, anti-oxidant, krebs