Many people enjoy the sensation of eating spicy food, but the benefits of chilli peppers may go well beyond the heat.

A growing body of research suggests that regular consumption of spicy food, particularly chilli, could support heart health, metabolism, and even gut health.

The health advantages of spicy food extend beyond taste.

These foods may offer anti-inflammatory benefits, cardiovascular support, and digestive advantages, as suggested by both traditional practices and recent clinical studies.

The key compound behind the benefits of spicy food is capsaicin – the substance responsible for its heat. But how exactly does the body benefit from it, and how much is too much?

A 2020 meta-analysis found that individuals who frequently consumed chilli were 25 per cent less likely to experience premature death than those who did not.

The study linked chilli intake with a reduced risk of cardiovascular disease, cancer, and respiratory illnesses.

This promising link between spicy food and the prevention of chronic diseases is largely attributed to capsaicin’s impact on metabolic and inflammatory processes in the body.

Capsaicin activates a receptor in the body known as TRPV1, which appears to play a role in fat metabolism and appetite regulation by stimulating the release of adrenaline.

This, in turn, may help burn calories and regulate blood sugar levels. According to one study, capsaicin, the primary compound in chilli, affects metabolism, gut bacteria, and inflammation, showing potential benefits for heart, brain, and digestive health.