Alex K Chen Posted August 10, 2021 Report Share Posted August 10, 2021 https://www.medicalnewstoday.com/articles/325841 hmm? Quote Link to comment Share on other sites More sharing options...
AlPater Posted August 10, 2021 Report Share Posted August 10, 2021 Holy hot hedes. 50 g chili/day. No wonder so few ate that much chili. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6566199/pdf/nutrients-11-01183.pdf Quote Link to comment Share on other sites More sharing options...
tea Posted August 11, 2021 Report Share Posted August 11, 2021 Strange that the study didn't differentiate between fresh, dried, and processed chilis, as well as disregarded capsaicin content of the chili consumed, considering that was their proposed MOA for inhibiting bdnf and neuron survival. In China, fermented or roasted chili paste in peanut oil is an incredibly popular condiment. My guess would be this kind of processed condiment made up a significant portion of the 50g consumed, so it isn't all that surprising that higher consumption might not be a good thing. The higher chili intake was also associated with lower income. Quote Link to comment Share on other sites More sharing options...
Ron Put Posted August 12, 2021 Report Share Posted August 12, 2021 20 hours ago, tea said: The higher chili intake was also associated with lower income. Yep, this may explain a lot. And your point about the processed and likely very salty condiments makes sense. Quote Link to comment Share on other sites More sharing options...
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