Resource type:
Blogs/news/opinion
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This study explored the association between spicy food consumption and type 2 diabetes (T2D) incidence among 20,490 participants in Chongqing, China. Findings revealed that individuals consuming spicy food 3–5 days per week had a 34% reduced risk of developing T2D compared to non-consumers. The effect was particularly significant with foods of weak pungency. The study highlights the potential protective role of capsaicin-rich diets in diabetes prevention and calls for further research to confirm these results.