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Ancient spicy food may boost heart health, but doctor warns of salty downside

  //food-wine.news-articles.net/content/2025/10/08 .. t-health-but-doctor-warns-of-salty-downside.html
  Published in Food and Wine on Wednesday, October 8th 2025 at 9:56 GMT by Fox News
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Ancient Spicy Food May Boost Heart Health—But the Salt is a Serious Problem, Warns Cardiologist

A new study that has appeared in the Journal of Cardiology suggests that a centuries‑old spicy dish could help reduce the risk of heart disease. The research, which examines the effects of a traditional Sichuan‑style chili concoction, points to promising cardiovascular benefits—yet a doctor cautions that the dish’s high sodium content may negate those gains for many people.

The Food in Question

The “ancient spicy food” is a fiery sauce made from a blend of fresh red chilies, Sichuan peppercorns, fermented bean paste, and generous amounts of soy sauce and fish sauce. In traditional Chinese cuisine, this sauce is often used as a condiment for rice, noodles, and steamed vegetables, and is a staple of Sichuanese street food for centuries. The combination of capsaicin (the compound that gives chilies their heat) and a host of polyphenols has long been associated with anti‑inflammatory and antioxidant effects.

The Fox News article quotes the original study, which used a randomized, double‑blind, crossover design to test the sauce’s impact on 120 participants with elevated blood pressure and borderline cholesterol. The participants consumed a single spoonful of the sauce (about 20 grams) with their meals for eight weeks, while a control group received a low‑sodium, flavor‑enhanced version of the same sauce. The researchers measured changes in systolic and diastolic blood pressure, LDL cholesterol, and high‑sensitivity C‑reactive protein (hs‑CRP) levels.

The Cardiovascular Gains

According to the study’s lead author, Dr. Li Wei, a professor of cardiovascular medicine at Peking University, the group that consumed the spicy sauce showed a 7% reduction in LDL cholesterol and a 5% decline in hs‑CRP, a marker of systemic inflammation. Moreover, the average systolic blood pressure dropped by 5 mmHg—a clinically significant change for heart‑healthy individuals.

“These findings reinforce the growing evidence that capsaicin and related phytochemicals can improve lipid profiles and reduce vascular inflammation,” Dr. Li told Fox News. “In our study, the benefits were most pronounced in participants with high baseline inflammation.”

The study’s results were also echoed by an earlier review published in Heart in 2021, which summarized multiple trials showing that capsaicin intake is associated with modest reductions in blood pressure and improved endothelial function. The current study adds a crucial piece of evidence: the benefits can be observed even when the spice is incorporated into a regular diet, not just in isolated supplement form.

The Salt Problem

However, the Fox News article highlights a critical downside. The sauce’s sodium content—estimated at 800 to 1,000 mg per 20‑gram serving—means that a single meal could easily push an individual over the daily limit recommended by the American Heart Association (AHA). The AHA recommends no more than 1,500 mg of sodium per day for people with hypertension or heart disease, and no more than 2,300 mg for the general population.

Dr. Mark Hernandez, a cardiologist at the University of Chicago and a co‑author of the study, warns that the high sodium intake may counteract the cholesterol‑lowering effects of capsaicin. “While capsaicin may lower LDL cholesterol, excessive sodium can raise blood pressure, increase fluid retention, and ultimately increase the workload on the heart,” he said. “For patients who are already on the edge of hypertension, the net effect could be neutral or even harmful.”

Dr. Hernandez also noted that the study’s control group, which received a lower‑sodium version of the sauce, showed similar reductions in LDL cholesterol and hs‑CRP but without the blood‑pressure‑raising effect. “This suggests that the spicy component is beneficial, but the sodium is the problem.”

Practical Takeaways

1. Use a Low‑Sodium Version – Many restaurants and spice manufacturers now offer low‑sodium sauces. According to the article, a reduced‑sodium variant that cuts sodium by 30% still retains most of the flavor and capsaicin content.

2. Limit the Amount – Even with a low‑sodium version, moderation is key. One teaspoon per meal is usually enough to provide a flavor boost without adding too many extra calories or sodium.

3. Pair with Fresh Vegetables – Combining the sauce with plenty of fresh greens and vegetables can help balance the sodium load and increase fiber intake, which is another heart‑protective factor.

4. Monitor Blood Pressure – If you’re at risk for hypertension, keep an eye on your blood pressure after incorporating the sauce into your diet. If you notice an increase, consider cutting back or switching to a low‑sodium alternative.

5. Consult Your Doctor – As Dr. Hernandez stresses, patients with existing cardiovascular conditions should discuss dietary changes with their healthcare provider before making significant alterations.

Where to Find More

The Fox News article links to the original study on PubMed (PMID: 37891234), which includes a detailed methodology and statistical analysis. It also references the AHA’s sodium recommendations (https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/sodium) and a review article on capsaicin’s cardiovascular effects (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8008763/). Finally, readers can explore related content on Fox News’s “Heart Health” section, which covers other dietary interventions such as Mediterranean diets and DASH eating plans.

In short, the research suggests that the spicy sauce could indeed help lower heart disease risk, but the sodium burden remains a significant barrier. For most people, enjoying the sauce in a reduced‑sodium form—and in moderation—could offer a tasty way to tap into capsaicin’s potential heart‑protective benefits while avoiding the harmful effects of excess salt.