研究表明，吃辣椒可以降低因心臟病和中風(fēng)而死亡的風(fēng)險(xiǎn)

研究表明，吃辣椒可以降低因心臟病和中風(fēng)而死亡的風(fēng)險(xiǎn)

That delicious penne all'arrabiata may have benefits that go further than putting a smile on your face, according to a new study.

一項(xiàng)新的研究表明，這種美味的通心粉可能比面帶微笑更有益處。

For many years, chili has been hailed for its therapeutic properties, and now researchers have found that eating chili peppers regularly can cut the risk of death from heart disease and stroke.

多年來(lái)，辣椒一直因其治療功效而備受贊譽(yù)，現(xiàn)在研究人員發(fā)現(xiàn)，經(jīng)常食用辣椒可以降低因心臟病和中風(fēng)而死亡的風(fēng)險(xiǎn)。

Carried out in Italy, where chili is a common ingredient, the study compared the risk of death among 23,000 people, some of whom ate chili and some of whom didn't.

這項(xiàng)研究是在意大利進(jìn)行的，那里辣椒是一種常見(jiàn)的配料。研究比較了2.3萬(wàn)人的死亡風(fēng)險(xiǎn)，其中一些人吃辣椒，一些人不吃。

Participants' health status and eating habits were monitored over eight years, and researchers found that the risk of dying from a heart attack was 40% lower among those eating chili peppers at least four times per week.

研究人員對(duì)參與者的健康狀況和飲食習(xí)慣進(jìn)行了8年的監(jiān)測(cè)，發(fā)現(xiàn)每周至少吃四次辣椒的人死于心臟病發(fā)作的風(fēng)險(xiǎn)降低了40%。

Death from stroke was more than halved, according to results published Monday in the Journal of the American College of Cardiology.

周一發(fā)表在《美國(guó)心臟病學(xué)會(huì)雜志》上的研究結(jié)果顯示，死于中風(fēng)的人數(shù)減少了一半以上。

"An interesting fact is that protection from mortality risk was independent of the type of diet people followed," said study lead author Marialaura Bonaccio, an epidemiologist at the Mediterranean Neurological Institute (Neuromed).

地中海神經(jīng)研究所的流行病學(xué)家瑪芮拉波納笑說(shuō)：“一個(gè)有趣的事實(shí)是，對(duì)死亡風(fēng)險(xiǎn)的保護(hù)與人們遵循的飲食類型無(wú)關(guān)。”這項(xiàng)研究的主要作者瑪芮拉波納笑是地中海神經(jīng)研究所的流行病學(xué)家。

"In other words, someone can follow the healthy Mediterranean diet, someone else can eat less healthily, but for all of them chili pepper has a protective effect," she said.

她說(shuō):“換句話說(shuō)，有人可以遵循健康的地中海飲食，有人可以吃得不那么健康，但對(duì)他們所有人來(lái)說(shuō)，辣椒都有保護(hù)作用。”

The research uses data from the Moli-Sani study, which has around 25,000 participants in the Molise region of southern Italy.

該研究使用了來(lái)自意大利南部莫利澤地區(qū)的莫利薩尼研究的數(shù)據(jù)，該研究約有2.5萬(wàn)名參與者。

Licia Iacoviello, director of the department of epidemiology and prevention at Neuromed and a professor at the University of Insubria in Varese, explained that the beneficial properties of chili had been passed down through Italian food culture.

瓦雷茲因蘇布里亞大學(xué)教授、神經(jīng)醫(yī)學(xué)流行病學(xué)和預(yù)防學(xué)系主任利西婭婭科維耶洛解釋說(shuō)，辣椒的有益特性是通過(guò)意大利飲食文化傳承下來(lái)的。

"And now, as already observed in China and in the United States, we know that the various plants of the capsicum species, although consumed in different ways throughout the world, can exert a protective action towards our health," said Iacoviello.

“現(xiàn)在，正如在中國(guó)和美國(guó)已經(jīng)觀察到的，我們知道各種辣椒類植物，盡管在世界各地以不同的方式食用，可以對(duì)我們的健康起到保護(hù)作用，” 婭科維耶洛說(shuō)。

The team now plans to investigate the biochemical mechanisms that make chili good for our health.

研究小組現(xiàn)在計(jì)劃研究辣椒對(duì)人體有益的生化機(jī)制。

External experts praised the study while pointing out some limitations.

外部專家贊揚(yáng)了這項(xiàng)研究，同時(shí)指出了一些局限性。

Duane Mellor, a registered dietitian and senior teaching fellow at Aston Medical School in the UK, said the paper is "interesting" but "does not show a causal link" between chili consumption and health benefits.

英國(guó)阿斯頓醫(yī)學(xué)院的注冊(cè)營(yíng)養(yǎng)師、高級(jí)研究員杜安•梅勒表示，這篇論文很“有趣”，但“沒(méi)有顯示出”食用辣椒與健康益處之間的“因果關(guān)系”。

Mellor said the positive effect of chili consumption observed in the study could be attributed to how the peppers are used in an overall diet.

梅勒說(shuō)，研究中所觀察到的食用辣椒的積極影響可以歸因于在整體飲食中如何使用辣椒。

"It is plausible people who use chillies, as the data suggests also used more herbs and spices, and as such likely to be eating more fresh foods including vegetables," he said.

他說(shuō):“使用辣椒的人似乎是合理的，因?yàn)閿?shù)據(jù)顯示他們也使用了更多的香草和香料，因此可能會(huì)吃更多的新鮮食物，包括蔬菜。”

"So, although chillies can be a tasty addition to our recipes and meals, any direct effect is likely to be small and it is more likely that it makes eating other healthy foods more pleasurable."

“所以，盡管辣椒可以作為我們食譜和膳食的美味補(bǔ)充，但它的直接影響可能很小，而且更有可能的是，它會(huì)讓吃其他健康食物變得更愉快。”