That delicious penne all'arrabiata may have benefits that go further than putting a smile on your face, according to a new study.
一项新研讨发现，甘旨的辣味通心粉给你带来的好处或许不止让你高兴。
For many years, chili has been hailed for its therapeutic properties, and now researchers have found that eating chili peppers regularly can cut the risk of death from heart disease and stroke.
多年来辣椒一向因其食疗特性而遭到赞誉，现在研讨人员发现，定时吃辣椒能够更好的下降死于心脏病和中风的危险。
Carried out in Italy, where chili is a common ingredient, the study compared the risk of death among 23,000 people, some of whom ate chili and some of whom didn't.
这项研讨在意大利展开，在那里辣椒是一种很常用的调味料。该研讨比较了2.3万人的逝世危险，其间一部分人吃辣椒，而另一部分人不吃辣椒。
Participants' health status and eating habits were monitored over eight years, and researchers found that the risk of dying from a heart attack was 40% lower among those eating chili peppers at least four times per week.
该研讨在八年时间内对参加者的健康状况和饮食上的习气进行了监控，成果研讨人员发现，每周至少吃四次辣椒的人死于心脏病的危险比其他人低40%。
Death from stroke was more than halved, according to results published in theJournal of the American College of Cardiology.
依据这份宣布在《美国心脏病学会杂志》的研讨报告，吃辣的人死于中风的危险也减少了一半以上。
"An interesting fact is that protection from mortality risk was independent of the type of diet people followed," said study lead author Marialaura Bonaccio, an epidemiologist at the Mediterranean Neurological Institute (Neuromed).
研讨的首席作者、地中海神经病学研讨所的流行病学家玛利亚劳拉·伯纳西欧说：“一个风趣的事实是，这种防护逝世危险的效果和人们的饮食类型无关。”
"In other words, someone can follow the healthy Mediterranean diet, someone else can eat less healthily, but for all of them chili pepper has a protective effect," she said.
她说：“换言之，有些人遵从健康的地中海饮食办法，还有一些人饮食上的习气没那么健康，可是辣椒对所有这些人都起到了维护效果。”
The research uses data from the Moli-Sani study, which has around 25,000 participants in the Molise region of southern Italy.
这项研讨采用了来自意大利健康项目“莫利-萨尼研讨”的数据，意大利南部莫利塞大区的约2.5万人参加了这项研讨。
Licia Iacoviello, director of the department of epidemiology and prevention at Neuromed and a professor at the University of Insubria, explained that the beneficial properties of chili had been passed down through Italian food culture.
地中海神经病学研讨所流行病学与预防部主任、伊苏布利亚大学教授莉西亚·亚科维耶洛解释道，辣椒的成效经过意大利饮食文化传承了下来。
"And now, as already observed in China and in the United States, we know that the various plants of the capsicum species, although consumed in different ways throughout the world, can exert a protective action towards our health," said Iacoviello.
亚科维耶洛说：“现在，正如在我国和美国调查到的那样，咱们我们都知道世界各地的多种辣椒都能够对健康发生维护效果，不管是以什么办法摄入。”
The team now plans to investigate the biochemical mechanisms that make chili good for our health.
该团队现在方案查询使辣椒有利身体健康的生化机制。
External experts praised the study while pointing out some limitations.
外界专家在称誉这项研讨的一起指出了一些局限性。
Duane Mellor, a registered dietitian and senior teaching fellow at Aston Medical School in the UK, said the paper is "interesting" but "does not show a causal link" between chili consumption and health benefits.
英国阿斯顿医学院的注册营养师和高档特任讲师杜安·梅勒说，这篇论文“很风趣”，但没有指明吃辣椒和健康之间的“因果关系”。
Mellor said the positive effect of chili consumption observed in the study could be attributed to how the peppers are used in an overall diet.
梅勒说，该研讨调查到的吃辣椒的积极效果能够归因于辣椒在全体饮食中的运用办法。
"It is plausible people who use chillies, as the data suggests also used more herbs and spices, and as such likely to be eating more fresh foods including vegetables," he said.
他说：“多个方面数据显现，用辣椒做菜的人也会用更多药草和香料，他们吃蔬菜等新鲜食物的或许性也更大。”
"So, although chillies can be a tasty addition to our recipes and meals, any direct effect is likely to be small and it is more likely that it makes eating other healthy foods more pleasurable."
“因而，虽然辣椒会让咱们的饭菜更甘旨，但辣椒自身对健康直接发生的效果或许并不大，更重要的是辣椒会让咱们更乐意吃其他健康食物。”
Ian Johnson, a nutrition researcher at Quadram Institute Bioscience in Norwich, England, praised the "high-quality observational study" for its "robust methods."
英国诺威奇Quadram生物科学研讨所的营养学研讨员伊恩·约翰逊称誉了这项“高质量的调查性研讨”及其“稳健的办法”。
However, he also pointed out that no mechanism for the protective effect was identified, nor did scientists find that eating more chili provided additional health benefits.
但是，他也指出，该研讨没有澄清这种维护效果的机制，科学家也没有查明，吃更多辣椒能否给健康带来更多好处。
