A number of experts suggest that incorporating spicy foods into the diet may help reduce food intake and boost metabolism.
Dr. Paige Cunningham, a postdoctoral researcher at Penn State University, explains that adding a reasonable amount of chili pepper to meals—without changing the actual temperature of the food—can lead to reduced food consumption. Her remarks are based on a recent study published in Food Quality and Preference, which found that the heat sensation from chili peppers slows down eating pace and decreases the amount consumed.
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Capsaicin, the active compound in chili peppers, is known for its ability to increase body heat and stimulate metabolism. According to Haley Robinson, a clinical dietitian at Piedmont Atlanta Hospital, capsaicin may raise the rate of calorie burning by up to 5%.
Other studies also indicate that spicy foods can influence hunger centers in the brain—particularly in the hypothalamus—potentially leading to reduced appetite, as noted by Patricia Bridget Lane, a nutritionist at the Cleveland Clinic.
Research from Harvard University further showed that individuals who regularly consume chili peppers have a lower risk of dying from heart disease. Those who eat spicy foods almost daily were found to have a 14% lower mortality rate compared to those who consume them just once a week.
However, experts caution against excessive consumption of spicy foods, especially when paired with high-fat or calorie-dense meals.
Dr. Thomas Holland of Rush University warns that overindulging in chili peppers may not yield positive health outcomes unless included as part of a balanced diet.
— The Independent
