Passage 1
A recent study has found that people who regularly eat spicy foods have a lower risk of death from cancer, heart disease, and respiratory diseases than those who do not. The study, which was conducted by the Chinese Academy of Medical Sciences, followed nearly half a million people between the ages of 30 and 79 for seven years. Participants who ate spicy foods at least once a week had a 10% lower risk of dying compared to those who ate spicy foods less than once a week. The risk of death was even lower for those who ate spicy foods six or seven days a week.
The researchers believe that capsaicin, the compound that gives chili peppers their heat, may be responsible for the health benefits. Capsaicin has been shown to have anti-inflammatory and antioxidant properties, which could help protect against cancer and heart disease. It may also help lower blood pressure and improve cholesterol levels.
The study also found that people who ate spicy foods were less likely to smoke and drink alcohol, and were more likely to eat vegetables and fruits. However, the researchers say that even after controlling for these factors, the link between spicy food consumption and lower risk of death remained.
While the study provides interesting insights into the potential health benefits of spicy foods, the researchers caution that more research is needed to confirm the findings and to determine the optimal amount of spicy food to eat for maximum health benefits.
1. What did the study conducted by the Chinese Academy of Medical Sciences find?
2. What is capsaicin and how might it be responsible for the health benefits of spicy foods?
3. Apart from eating spicy foods, what other factors were found to be associated with a lower risk of death?
4. What are the limitations of the study?
答案:
1. The study found that people who regularly eat spicy foods have a lower risk of death from cancer, heart disease, and respiratory diseases than those who do not.
2. Capsaicin is the compound that gives chili peppers their heat. It has been shown to have anti-inflammatory and antioxidant properties, which could help protect against cancer and heart disease. It may also help lower blood pressure and improve cholesterol levels.
3. People who ate spicy foods were less likely to smoke and drink alcohol, and were more likely to eat vegetables and fruits.
4. The researchers caution that more research is needed to confirm the findings and to determine the optimal amount of spicy food to eat for maximum health benefits.
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