Resource type:
Peer review
The article investigates the association between spicy food consumption and biological aging (BA) using data from the China Multi-Ethnic Cohort (CMEC). It found that individuals consuming spicy foods more frequently exhibited reduced comprehensive and organ-specific BA acceleration, especially in metabolic and kidney systems. The study highlights capsaicin's role in modulating aging-related mechanisms such as inflammation and gut microbiota. A threshold effect was noted at 3–5 days/week consumption. The findings suggest potential public health implications in using dietary patterns to influence aging trajectories.