Researchers have found that eating chili peppers regularly can cut the risk of death from heart disease and stroke. The risk of dying from a heart attack was 40-percent lower among those eating chili peppers at least four times per week and death from stroke was more than halved. The results were generated after monitoring 23,000 people in Italy for 8 years.
However, the positive effect of chili consumption observed in the study could be attributed to how the peppers are used in an overall diet, instead of chili being a healthy food itself. People who use chilies, as the data suggests also used more herbs and spices, and as such likely to be eating more fresh foods including vegetables. Moreover, they are eaten in small amounts so they don’t contribute significantly to your daily macronutrient intake.