Lately, there are lots of eating places that serve a variety of spicy dishes. Starting from the lowest level to the level of spiciness that can make your mouth feel hot and burning. Of course, the sensation can be a special attraction.

Although it is considered to be able to improve the taste of food, unfortunately, a lot of research results have shown the negative effects of chilli. In a study conducted in 2017, consumption of hot red chilli was associated with a low risk of mortality. Not only that, according to the case that occurred in 2018, a man had to be rushed to the ER because of a severe headache after consuming Carolina Reaper, known as the hottest chilli in the world.

In a recent study published in the Nutrients journal, the researchers found that someone who consumed chilli more than 50 gr/day had a risk of decreasing cognitive function two times higher than those who consumed lower amounts of chilli. Decreasing cognitive function can increase a person's risk of dementia. These results were obtained after analysing 4,852 participants aged over 55 years who participated in the China Health and Nutrition Survey from 1991 and 2006.

The researchers also found that those who consumed lots of chillies were those who had a relatively low body mass index (BMI). The researchers argue that those who have a normal BMI have a higher sensitivity to capsaicin compared to those who have a high BMI. Capsaicin is a compound that plays a role in giving spicy flavor to chili. This high sensitivity is thought to be the reason why they have a higher risk of cognitive decline.

Text by Anggie Triana
Stock photos from Pixabay

Source(s):

• Shi, Z., El-Obeid, T., Riley, M., et all (2019). High Chili Intake and Cognitive Function among 4582 Adults: An Open Cohort Study over 15 Years. Nutrients, DOI: https://doi.org/10.3390/nu11051183.
• Medical News Today - Is spicy food linked to dementia risk? (2019). https://www.medicalnewstoday.com/articles/325841.php, 30 July 2019.