原创 51万中国人科研证实：吃辣能降低多种癌症害处，正确吃法来了
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">张姐是个地道湖南人，<span style="color: black;">没</span>辣不欢。她<span style="color: black;">每日</span>都会吃一大盘辣椒炒肉。而邻居刘伯是个地道的广州胃，认为张姐<span style="color: black;">膳食</span>非常不健康：“你<span style="color: black;">每日</span>吃这么多辣椒，湿气重，还上火，对身体<span style="color: black;">亦</span><span style="color: black;">欠好</span>！“ </p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">“刘伯，这你可不懂了，辣椒能防癌呢！”“胡说，怎么可能！”刘伯和张姐争个<span style="color: black;">一直</span>，到头来<span style="color: black;">亦</span><span style="color: black;">无</span>讨论出个结论。辣椒到底对身体好<span style="color: black;">欠好</span>？<span style="color: black;">咱们</span>一探究竟。</p><img src="//q9.itc.cn/images01/20240311/98c49fb491ee4dfcb799405ce7d84bc9.jpeg" style="width: 50%; margin-bottom: 20px;">
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;"><span style="color: black;">1、</span>51万人<span style="color: black;">科研</span><span style="color: black;">显示</span>：吃辣椒能降低死亡<span style="color: black;">危害</span></strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">2022年3月<span style="color: black;">发布</span>在《美国预防心血管学杂志》上一篇<span style="color: black;">文案</span>“Association of pepper intake with all-cause and specific cause mortality - A systematic review and meta-analysis”的<span style="color: black;">文案</span>。<span style="color: black;">显示</span>，辣椒的摄入可能对人类的健康产生积极的影响，降低死亡<span style="color: black;">危害</span>。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">科研</span><span style="color: black;">经过</span>荟萃分析<span style="color: black;">显示</span>，辣椒摄入与较低的全因死亡率、心血管<span style="color: black;">疾患</span>死亡率、癌症死亡率以及全因死亡<span style="color: black;">危害</span>、心血管<span style="color: black;">疾患</span><span style="color: black;">危害</span>和癌症<span style="color: black;">危害</span><span style="color: black;">相关</span>。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">科研</span>共纳入了17项随机对照<span style="color: black;">实验</span>，荟萃分析结果<span style="color: black;">表示</span>，与对照组相比，辣椒摄入组的全因死亡<span style="color: black;">危害</span>降低了13％，心血管<span style="color: black;">疾患</span>死亡<span style="color: black;">危害</span>降低了23％，癌症死亡<span style="color: black;">危害</span>降低了17％。</p><img src="//q0.itc.cn/images01/20240311/ece9fa2476c641b6bd43b5e9be08f5dd.jpeg" style="width: 50%; margin-bottom: 20px;">
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">没</span>独有偶，2021年中国医科大学联合牛津大学的<span style="color: black;">科研</span>人员在《国际流行病学杂志》<span style="color: black;">发布</span>了一项<span style="color: black;">科研</span>，该<span style="color: black;">科研</span>覆盖51万人，<span style="color: black;">每日</span>吃辣与不吃辣的人相比，患食管癌、胃癌与肠癌<span style="color: black;">危害</span>分别降低了19%，11%与10%</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">定时</span>食用辣椒的人群较低的总死亡率和其他<span style="color: black;">关联</span><span style="color: black;">危害</span>可能与辣椒中的辣椒素<span style="color: black;">拥有</span>抗炎<span style="color: black;">功效</span>、维生素C有助于<span style="color: black;">加强</span>免疫力以及辣椒中的辣椒碱可能<span style="color: black;">拥有</span>抗氧化和抗癌特性等<span style="color: black;">相关</span>。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">1、辣椒中的辣椒素<span style="color: black;">拥有</span>抗炎<span style="color: black;">功效</span></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">炎症反应是许多<span style="color: black;">疾患</span>和病理过程的核心，与多种慢性病如心血管<span style="color: black;">疾患</span>、癌症等<span style="color: black;">相关</span>。辣椒素能<span style="color: black;">经过</span>调节免疫细胞的活性来减轻炎症。<span style="color: black;">意见</span>尝试食用<span style="color: black;">鲜嫩</span>或干燥的辣椒，以<span style="color: black;">保证</span><span style="color: black;">得到</span>足够的辣椒素摄入量，并将其加入到<span style="color: black;">平常</span><span style="color: black;">膳食</span>中。</p><img src="//q8.itc.cn/images01/20240311/ce582e223f2045fba464427642dc4d93.jpeg" style="width: 50%; margin-bottom: 20px;">
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">2、辣椒中的维生素C有助于<span style="color: black;">加强</span>免疫力</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">充足的维生素C<span style="color: black;">能够</span><span style="color: black;">加强</span>机体抵抗力，预防感染性<span style="color: black;">疾患</span>的<span style="color: black;">出现</span>。<span style="color: black;">针对</span><span style="color: black;">必须</span><span style="color: black;">弥补</span>维生素C的人群，<span style="color: black;">能够</span><span style="color: black;">经过</span>食用<span style="color: black;">鲜嫩</span>蔬菜<span style="color: black;">果蔬</span>或购买维生素C片剂等方式进行<span style="color: black;">弥补</span>。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">3、辣椒中的辣椒碱可能<span style="color: black;">拥有</span>抗氧化和抗癌特性</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">抗氧化物质<span style="color: black;">能够</span><span style="color: black;">帮忙</span>减少自由基对细胞的损害，降低患某些类型癌症的<span style="color: black;">危害</span>。为了<span style="color: black;">增多</span>抗氧化<span style="color: black;">食品</span>的摄入量，<span style="color: black;">能够</span><span style="color: black;">选取</span>烹饪时添加<span style="color: black;">有些</span><span style="color: black;">饱含</span>抗氧化<span style="color: black;">成份</span>的香料，例如肉桂、丁香等。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;"><span style="color: black;">2、</span><span style="color: black;">科研</span>：<span style="color: black;">长时间</span>吃辣到底健不健康？</strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">在中国，总有一张辣椒地图，在吃辣这件事情上，<span style="color: black;">大众</span>总是“忍不住”攀比，<span style="color: black;">例如</span>，麻辣的川渝，湖南的小青椒，贵州的辣椒凉拌菜，江西的真真辣，还有广东的微微辣…除了微微微辣，还有婴儿辣、<span style="color: black;">蚊仔辣</span>…那<span style="color: black;">长时间</span>吃辣，到底健不健康？</p><img src="//q9.itc.cn/images01/20240311/6dafad48a65144ad9f8bf39269363314.jpeg" style="width: 50%; margin-bottom: 20px;">
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">2019 年《美国心脏病学会杂志（JACC）》上，来自意大利成年人的数据的<span style="color: black;">科研</span>中，在长达8.2年的随访中，<span style="color: black;">经过</span>对22,811名成年意大利普通人群进行横断面<span style="color: black;">科研</span>和队列<span style="color: black;">科研</span>，并<span style="color: black;">经过</span>EPIC<span style="color: black;">食品</span>频率问卷<span style="color: black;">评定</span>辣椒摄入量，探究了辣椒摄入与健康之间的关系。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">科研</span>人员<span style="color: black;">发掘</span>相比不吃辣的人，每周吃辣椒4次以上的人，全因死亡<span style="color: black;">危害</span>下降23%，心血管<span style="color: black;">疾患</span>死亡<span style="color: black;">危害</span>下降31%。辣椒中含有丰富的维生素C和β-胡萝卜素等抗氧化物质，这些物质有助于清除<span style="color: black;">身体</span>自由基，减少氧化应激<span style="color: black;">损害</span>，从而起到预防癌症的<span style="color: black;">功效</span>。<span style="color: black;">能够</span><span style="color: black;">经过</span>食用<span style="color: black;">鲜嫩</span>的红辣椒或其他<span style="color: black;">饱含</span>维生素C和β-胡萝卜素的<span style="color: black;">食品</span>来摄取这些抗氧化物质。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">另一</span><span style="color: black;">非常多</span>人认为吃辣容易上火<span style="color: black;">乃至</span>长痘等，广医三院临床营养科刘佳博士解释，临床上并<span style="color: black;">无</span><span style="color: black;">这般</span>的依据，吃辣确实会让人<span style="color: black;">显现</span>脸红冒汗，让<span style="color: black;">本来</span>的皮肤看起来更红视觉上痘痘看起来更<span style="color: black;">显著</span>，<span style="color: black;">然则</span>这是“错觉”， 两者<span style="color: black;">无</span>必然关系。</p><img src="//q9.itc.cn/images01/20240311/975d45a17e4b4ac383db5cef85b839cb.jpeg" style="width: 50%; margin-bottom: 20px;">
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;"><span style="color: black;">3、</span>健康吃辣的<span style="color: black;">办法</span>，务必要<span style="color: black;">保藏</span>！</strong></p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">吃辣的好处<span style="color: black;">亦</span>说了这么多，<span style="color: black;">然则</span>吃辣<span style="color: black;">亦</span>要<span style="color: black;">掌控</span>好<span style="color: black;">办法</span>，这份吃辣指南务必要收好！</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">1、<span style="color: black;">意见</span>吃<span style="color: black;">鲜嫩</span>辣椒</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">干辣椒容易让<span style="color: black;">身体</span>燥热，<span style="color: black;">鲜嫩</span>的红辣椒能<span style="color: black;">保留</span><span style="color: black;">更加多</span>的营养<span style="color: black;">成份</span>。例如，<span style="color: black;">能够</span>在沙拉中加入切碎的<span style="color: black;">鲜嫩</span>红辣椒，<span style="color: black;">或</span>炒菜的时候放<span style="color: black;">鲜嫩</span>辣椒。辣椒中含有辣椒素是一种<span style="color: black;">拥有</span>生物活性的化合物，能够刺激味觉感受器和热受体TRPV1，<span style="color: black;">加强</span>新陈代谢率，促进脂肪燃烧，<span style="color: black;">从而</span>降低<span style="color: black;">肥壮</span><span style="color: black;">危害</span>。<span style="color: black;">意见</span>适量食用<span style="color: black;">饱含</span>辣椒素的<span style="color: black;">食品</span>，如<span style="color: black;">鲜嫩</span>辣椒、辣椒粉等。在烹饪过程中应避免过度加热或<span style="color: black;">长期</span>储存，以保持其营养价值。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">2、不要空腹吃辣</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">辣椒对肠胃有<span style="color: black;">必定</span>的刺激，<span style="color: black;">尽可能</span>避免空腹吃辣，减少对胃黏膜的刺激。辣椒<span style="color: black;">能够</span>让<span style="color: black;">食品</span>变得更<span style="color: black;">拥有</span>风味，但<span style="color: black;">同期</span>烹饪忌多油盐的做法，<span style="color: black;">能够</span>清淡，<span style="color: black;">另一</span>有胃部<span style="color: black;">疾患</span>，<span style="color: black;">例如</span>肠胃炎，慢性胃炎，胃溃疡等<span style="color: black;">病人</span><span style="color: black;">尽可能</span>少吃辣。</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">参考资料： </p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"> Manpreet Kaur，Beni R Verma， Leon Zhou ,et al, Association of pepper intake with all-cause and specific cause mortality - A systematic review and meta-analysis, DOI: https://doi.org/10.1016/j.ajpc.2021.100301</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"> Marialaura Bonaccio , Augusto Di Castelnuovo , Simona Costanzo，et al,Chili Pepper Consumption and Mortality in Italian Adults,DOI: 10.1016/j.jacc.2019.09.068</p>
<p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;">Wing Ching Chan, Iona Y Millwood, Christiana Kartsonaki, Huaidong Du, Yu Guo, Yiping Chen, Zheng Bian, Robin G Walters, Jun Lv, Pan He, Chen Hu, Liming Li, Ling Yang, Zhengming Chen, for the China Kadoorie Biobank (CKB) Collaborative Group, Spicy food consumption and risk of gastrointestinal-tract cancers: findings from the China Kadoorie Biobank, International Journal of Epidemiology, Volume 50, Issue 1, February 2021, Pages 199–211</p>
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