無辣不歡的人看過來！新研究發(fā)現(xiàn)，經(jīng)常吃辣的人死于心臟病和中風(fēng)的風(fēng)險(xiǎn)會(huì)大大降低。知道吃辣有這么神奇的功效后，恐怕就算是上火長(zhǎng)痘也擋不住你了。

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)新研究發(fā)現(xiàn)，美味的辣味通心粉給你帶來的益處也許不止讓你開心。

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.

多年來辣椒一直因其食療特性而受到贊譽(yù)，如今研究人員發(fā)現(xiàn)，定期吃辣椒可以降低死于心臟病和中風(fēng)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)研究在意大利開展，在那里辣椒是一種很常用的調(diào)味料。該研究比較了2.3萬人的死亡風(fēng)險(xiǎn)，其中一部分人吃辣椒，而另一部分人不吃辣椒。

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.

該研究在八年時(shí)間內(nèi)對(duì)參與者的健康狀況和飲食習(xí)慣進(jìn)行了監(jiān)控，結(jié)果研究人員發(fā)現(xiàn)，每周至少吃四次辣椒的人死于心臟病的風(fēng)險(xiǎn)比其他人低40%。

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

根據(jù)這份發(fā)表在《美國(guó)心臟病學(xué)會(huì)雜志》的研究報(bào)告，吃辣的人死于中風(fēng)的風(fēng)險(xiǎn)也減少了一半以上。

"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).

研究的首席作者、地中海神經(jīng)病學(xué)研究所的流行病學(xué)家瑪利亞勞拉·伯納西歐說：“一個(gè)有趣的事實(shí)是，這種防護(hù)死亡風(fēng)險(xiǎn)的作用和人們的飲食類型無關(guān)?！?/p>

independent of: 不依賴…的；不受…支配的

"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：“換言之，有些人遵循健康的地中海飲食方式，還有一些人飲食習(xí)慣沒有那么健康，但是辣椒對(duì)所有這些人都起到了保護(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.

這項(xiàng)研究采用了來自意大利健康項(xiàng)目“莫利-薩尼研究”的數(shù)據(jù)，意大利南部莫利塞大區(qū)的約2.5萬人參與了這項(xiàng)研究。

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

地中海神經(jīng)病學(xué)研究所流行病學(xué)與預(yù)防部主任、伊蘇布利亞大學(xué)教授莉西亞·亞科維耶洛解釋道，辣椒的功效通過意大利飲食文化傳承了下來。

"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.

亞科維耶洛說：“現(xiàn)在，正如在中國(guó)和美國(guó)觀察到的那樣，我們知道世界各地的多種辣椒都可以對(duì)健康產(chǎn)生保護(hù)作用，無論是以什么方式攝入?！?/p>

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

該團(tuán)隊(duì)目前計(jì)劃調(diào)查使辣椒有益身體健康的生化機(jī)制。

External experts praised the study while pointing out some limitations.

外界專家在稱贊這項(xiàng)研究的同時(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)師和高級(jí)特任講師杜安·梅勒說，這篇論文“很有趣”，但沒有指明吃辣椒和健康之間的“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，該研究觀察到的吃辣椒的積極作用可以歸因于辣椒在整體飲食中的運(yùn)用方式。

"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：“數(shù)據(jù)顯示，用辣椒做菜的人也會(huì)用更多藥草和香料，他們吃蔬菜等新鮮食物的可能性也更大?！?/p>

"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."

“因此，盡管辣椒會(huì)讓我們的飯菜更美味，但辣椒本身對(duì)健康直接產(chǎn)生的效果可能并不大，更重要的是辣椒會(huì)讓我們更愿意吃其他健康食品。”

Ian Johnson, a nutrition researcher at Quadram Institute Bioscience in Norwich, England, praised the "high-quality observational study" for its "robust methods."

英國(guó)諾威奇Quadram生物科學(xué)研究所的營(yíng)養(yǎng)學(xué)研究員伊恩·約翰遜稱贊了這項(xiàng)“高質(zhì)量的觀察性研究”及其“穩(wěn)健的方法”。

However, he also pointed out that no mechanism for the protective effect was identified, nor did scientists find that eating more chili provided additional health benefits.

然而，他也指出，該研究沒有弄清這種保護(hù)作用的機(jī)制，科學(xué)家也沒有查明，吃更多辣椒能否給健康帶來更多益處。

英文來源：CNN

翻譯&編輯：丹妮