A new study has found that people who regularly eat spicy foods may have a lower risk of death from cancer, heart disease, and respiratory illnesses. The study analyzed data from over 485,000 participants in China over a 7-year period. It found that those who consumed spicy foods 3-7 days a week had a 14% lower risk of premature death compared to those who ate spicy foods less than once a week. The beneficial effects were more pronounced in those who did not drink alcohol. The researchers believe that the active compound in chili peppers, capsaicin, may be responsible for the health benefits. However, further research is needed to confirm these findings.