People who eat spicy foods nearly every day reduce their risk of death by 14 per cent compared with those who consume spicy foods less than once a week. Does it mean that reducing spices, additives, high amine foods, and MSG, as many food sensitive people do, may not be a good thing? The report, from Harvard University, published in the BMJ in August continues ‘Regular spicy food eaters are also less likely to die from cancer, heart, and respiratory diseases than those who eat spicy foods infrequently.’ This is a study of the general population in China aged from 30 to 79, so it may have no relevance to the small population that makes up the food sensitive group. But it does make us think what may the relevance for them? Asian doctors in Australia reporting on the incidence of food sensitivity symptoms in Chinese in Australia say they have many more symptoms than their relatives in China. They, like me, note that in addition to the usual spices they had, [Fresh and dried chili peppers were the most commonly used spices reported by the Chinese study population.] they now eat all the different spices from many other countries, as well as more herbs, many more fruit, including tomato dishes, more chocolate, more high additive foods, and other high amine aged foods. We could presume they still have MSG. In other words they have a much greater variety of the suspect additives and food chemicals that aggravate the food sensitivity symptoms than the traditional Chinese diet has. The other interesting fact that I was intrigued to discover in my research is that food sensitive people tend to have a much lower incidence of coronary heart disease, obesity and strokes. [They do have a higher incidence of cancer.] Even more interesting to think about is that fact that people grouped as supertasters [and this includes the food sensitive], have less obesity, and other lifestyle diseases, because they are more fussy. This means they just do not eat food that is not to their preferred choice. The researchers also found that the association was stronger in people who did not drink alcohol than in those who drank alcohol. So we have a group who are happy to restrict their diet in one way. Why not in others? In conclusion we can say that decreasing spices where they cause symptoms is unlikely to change longevity much in food sensitive people, and that food choices and longevity are both very complex issues.
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