A paper recently published in the British Medical Journal (BMJ) claims people who eat spicy food several times a week have a reduced risk of death by up to 14 percent.

The habitual consumption of spicy foods was inversely associated with total and certain cause specific mortality (cancer, ischemic heart diseases, and respiratory diseases), independent of other risk factors of death

In my chilli loving world, this can only be good news.

Via The New York Times.