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Chilli Peppers and Cancer Risk | Leeds News
New research links chilli pepper consumption to a higher risk of certain gastrointestinal cancers—especially oesophageal cancer, where heavy users were nearly three times more likely to develop it. While capsaicin may be the culprit, the findings are observational, and other lifestyle factors could be at play. Surprisingly, some studies suggest capsaicin might also have anti-cancer properties. Scientists caution that more research is needed to untangle this complex relationship. Listen in comfort:Get a discount on a Soli Pillow: http://solipillow.com/discount/dnn. Advertise on…
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