Key points from article :
Huge study published in the BMJ of around half a million participants in the China Kadoorie Biobank including twenty thousand deaths.
People who ate spicy foods once or twice a week were 10% less likely to die, particularly from cancer and ischemic heart disease, and that increased to 14% for those eating it 3-7 days a week.
Fresh and dried chilli peppers were the most commonly used spices among the participants.
