In recent years, spicy cuisine has taken the world by storm, from Sichuan hotpot to Korean gochujang and Mexican chili peppers. While many enjoy the fiery kick, concerns persist about whether frequent spicy food consumption harms the body or triggers internal inflammation. However, a groundbreaking study from West China School of Public Health at Sichuan University and other institutions offers reassuring news: regular spicy food intake, particularly 3-5 times a week, may actually slow biological aging—especially in metabolic and kidney functions. This research, based on the China Multi-Ethnic Cohort (CMEC), explores the relationship between spicy food consumption and biological age, revealing that moderate spicy intake could be a hidden ally in promoting longevity and healthy aging.
Nowadays, spicy food has become a global phenomenon. From spicy hotpot to Korean chili paste and Mexican chili peppers, chili peppers seem to be everywhere! Yet, after the exhilarating rush of eating spicy food, you might feel a tinge of conflict: Could frequent spicy consumption be bad for your health? Does it easily trigger internal inflammation?
Fear not, for those with such worries can now breathe a sigh of relief! A recent study from institutions including the West China School of Public Health at Sichuan University suggests that frequent spicy food intake isn’t "damaging" the body—it’s secretly helping you "live longer." Through the China Multi-Ethnic Cohort (CMEC) study, researchers found that eating spicy food, especially 3-5 times a week, can effectively delay biological aging, particularly in metabolic and kidney functions!
Doi: 10.1186/s12937-025-01147-z
Research Significance and Experimental Design
Aging, a complex process of physiological decline across multiple systems, is a core risk factor for various chronic diseases and multimorbidity. In daily life, an individual’s aging is typically measured by chronological age—the length of time since birth. However, the rate of biological aging varies independently of time; for example, we often hear compliments like, "You look 10 years younger than your actual age!" This refers to biological age (BA), which is influenced by genetics and environmental exposures. It can be modified by medications, lifestyle, and other factors, showing significant individual differences. As a more accurate indicator of aging, BA better predicts age-related diseases and mortality risks.
Among the many factors affecting biological age, diet plays a crucial role. Spicy food, in particular, has long been controversial. On one hand, studies suggest that chili peppers may have anti-cancer, lipid-lowering, and anti-inflammatory effects; on the other hand, there are claims that spicy food harms the stomach, kidneys, and triggers hemorrhoids.
The research team turned their attention to southwest China, where people are passionate about spicy food, incorporating it into almost every meal. Finding evidence of spicy food’s impact on biological age in this region would undoubtedly provide valuable insights for diet-based anti-aging strategies.
Thus, the study relied on the China Multi-Ethnic Cohort (CMEC), including 7,874 adults aged 30-80. These participants, all from southwest China, took part in baseline and follow-up surveys. During the baseline survey, researchers collected basic information such as age, gender, ethnicity, and dietary habits. They also used electronic questionnaires to detail participants’ spicy food consumption frequency over the past month, ranging from "never or rarely" to "6-7 days a week." Additionally, participants underwent medical examinations and clinical laboratory tests, providing key data for constructing biological age later.
Figure: Research Overview
In the 2-year follow-up survey, researchers collected health information using the same methods and re-measured relevant biomarkers. They used the widely validated Klemera-Doubal Method (KDM) to construct comprehensive biological age and organ-specific biological ages. This method, based on 43 biomarkers including blood pressure, waist-to-hip ratio, and blood lipids, reflects overall aging and precisely assesses aging in four organ systems: cardiovascular, metabolic, liver, and kidney. By comparing the biological age from follow-up surveys with participants’ actual age, researchers calculated the biological age acceleration value—positive values indicate accelerated aging, while negative values indicate delayed aging.
The "U-Shaped Curve" of Chili’s Anti-Aging Effect
The results were promising: spicy food consumption showed potential benefits for biological age (BA). Compared with non-consumers, those who ate spicy food exhibited reduced comprehensive BA acceleration. The underlying mechanism may involve capsaicin activating TRPV1, which improves endothelial function, glucose and lipid metabolism, and reduces inflammation. Additionally, capsaicin can regulate gut microbiota and effectively combat oxidative stress.
So, what’s the optimal frequency for eating spicy food?
The study investigated different frequencies: 1-2 days a week, 3-5 days a week, and 6-7 days a week. The adjusted β-values for these groups were -0.23 years, -0.69 years, and -0.32 years, respectively. Clearly, consuming spicy food about 3-5 times a week yields the peak anti-aging effect; beyond this optimal range, the effect diminishes.
Figure: Association Study between Spicy Food Intake and Global Biological Age Acceleration
Researchers offer several plausible explanations for this threshold: (1) Frequent, continuous exposure to spicy food may desensitize TRPV1 receptors, weakening the association beyond a certain frequency. (2) The bioaccessibility and bioavailability of bioactive compounds may reach a saturation point. (3) Many participants in the study had high habitual intake, and those eating spicy food more than 5 days a week may have reached an exposure limit.
Spicy Food Lovers Have Younger Kidneys?
Further, researchers explored the link between spicy food intake and organ-specific biological age acceleration. They found that spicy food intake had a stronger association with metabolic BA and kidney BA than with cardiorespiratory or liver BA. Surprisingly, those who ate spicy food 3-5 times a week had kidneys that were nearly 2 years younger!
Specifically, compared with non-consumers, spicy food consumers showed reduced metabolic biological age acceleration (3-5 days/week: β = -0.76 years) and kidney biological age acceleration (3-5 days/week: β = -1.89 years), while reductions in cardiorespiratory BA acceleration (3-5 days/week: β = -0.10 years) and liver BA acceleration (3-5 days/week: β = -0.14 years) were weaker. Researchers suggest this may be due to differences in aging rates across organ systems and variations in TRPV1 distribution among them.
Even more interestingly, the study found that the anti-aging effect of spicy food was more pronounced in women than in men. Researchers hypothesize this could be related to gender differences in TRPV1 sensitivity. Additionally, combining "high-quality diets" with spicy food amplified the anti-aging effect. The study found a stronger association between spicy food and BA in participants with higher diet quality, indicating that diet quality, alongside flavor, matters in formulating anti-aging strategies.
But the benefits don’t stop at anti-aging. Earlier, a study from the Zhejiang Provincial Center for Disease Control and Prevention, published in Nutrition & Metabolism, noted that compared with non-consumers, those who ate spicy food had a lower risk of hypertension—and the more frequent the intake, the lower the risk. It also confirmed women’s advantage: a negative correlation between spicy food frequency and systolic blood pressure in women, which was not observed in men.
Moreover, a research team published a paper in the British Journal of Nutrition titled "Spicy food consumption reduces the risk of ischaemic stroke: a prospective study." This prospective cohort study explored the association between spicy food intake frequency and stroke risk, finding a U-shaped dose-response relationship. Intake of ≤5 days/week was associated with a lower stroke risk, with 3-5 days/week showing the strongest protective effect—further supporting 3-5 times a week as the optimal frequency!
Doi: 10.1017/S0007114524000229
Conclusion
In the past, spicy food was often linked to health risks, but this study offers a refreshing perspective. Spicy food, especially in moderate amounts, may indeed be a "secret weapon" against aging, with remarkable effects on metabolic and kidney health. However, this doesn’t mean unrestricted spicy consumption. Those with sensitive gastrointestinal tracts or specific diseases should exercise caution.
References
1. Zhang N, Hong F, Xiang Y, et al. Spicy food consumption and biological aging across multiple organ systems: a longitudinal analysis from the China Multi-Ethnic cohort. Nutr J. 2025 May 23;24(1):86.
2. Wang H, Chen L, Shen D, et al. Association between frequency of spicy food consumption and hypertension: a cross-sectional study in Zhejiang Province, China. Nutr Metab (Lond). 2021;18(1):70. Published 2021 Jul 6.
3. Li J, Xie C, Lan J, et al. Spicy food consumption reduces the risk of ischaemic stroke: a prospective study. Br J Nutr. 2024;131(10):1777-1785.