"Compared with those who ate spicy foods less than once a week, those who consumed spicy foods six or seven days a week showed a 14 per cent relative risk reduction in total mortality," concluded Lu Qi, an associate professor at Harvard School of Public Health in Boston and his co-authors in Tuesday's online issue of The BMJ, formerly the British Medical Journal.
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"Compared with those who ate spicy foods less than once a week, those who consumed spicy foods six or seven days a week showed a 14 per cent relative risk reduction in total mortality," concluded Lu Qi, an associate professor at Harvard School of Public Health in Boston and his co-authors in Tuesday's online issue of The BMJ, formerly the British Medical Journal.
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