Spicy food may lower the amount of salt consumed
A study published in Hypertension suggests that spicy food may help keep salt consumption low and lower blood pressure.
A study published in Hypertension suggests that spicy food may help keep salt consumption low and lower blood pressure. The study enrolled 606 Chinese adults and determined their preferences for salty and spicy flavors. Researchers then linked those preferences to blood pressure.
The researchers found that, compared to those who least enjoyed spicy foods, participants with a high spicy preference had 8 mm Hg lower systolic (upper) and 5 mm Hg lower diastolic (bottom) blood pressure numbers, and consumed less salt than participants who had a low spicy preference.
Researchers also used imaging techniques to look at two regions of the participants’ brains—the insula and orbitofrontal cortex—known to be involved in salty taste. They found that the areas stimulated by salt and spice overlapped, and that spice further increased brain activity in areas activated by salt. The researchers said that this increased activity likely makes people more sensitive to salt so that they can enjoy food with less of it.
The researchers did note that as all the participants were from China, further research is needed to determine if these findings may be generalized to other countries.