As a diabetic, you are always looking for ways to get the upper hand over your disease. You realize that it is the little things you do that make a world of difference to your health. So, with that in mind, you might want to start spicing up your diet with some red, hot chili peppers. Researchers confirmed that a 2015 Chinese study that followed people who consume the fiery peppers have a 13% decrease in the total mortality rate.

A  study out of Lamer College of Medicine at the University of Vermont confirmed the Chinese assertions when they examined the data from 16,000 Americans who were followed for up to 23 years. The mortality rate for the chili pepper eaters was 21.6%, compared to a 33.6% rate of mortality for those who didn’t eat them. Scientists note that the difference in numbers is accounted for by the decrease in fatal heart disease and strokes amongst the consumers of chili peppers.

How specifically do chili peppers help decrease mortality? The main component of chili peppers called “capsaicin” may be the reason.

”Although the mechanism by which peppers could delay mortality is far from certain, Transient Receptor Potential (TRP) channels, which are primary receptors for pungent agents such as capsaicin (the principal component in chili peppers), may in part be responsible for the observed relationship,” claim the authors of the study Professor of Medicine Benjamin Littenberg, M.D. and medical student Mustafa Chopan ’17.

While more studies are obligatory to confirm the power of the pepper, scientists are making assumptions about how capsaicin could be the difference maker. Scientists believe capsaicin could positively affect cellular and molecular mechanisms that are linked to obesity and the management of coronary blood flow. In particular, researchers believe it is a fighter of high cholesterol and help with the breakdown of fat and reduce the likelihood of diabetes and the development of tumors. Scientists also believe chili peppers contain antimicrobial qualities, that can impact positively on the microbiota of the gut.

Researchers are convinced that their claims will result in an increased consumption of spicy food.“Because our study adds to the generalizability of previous findings, chili pepper—or even spicy food – consumption may become a dietary recommendation and/or fuel further research in the form of clinical trials,” Mustafa Chopan contends.