The objective of this study was to evaluate the relationship between consumption of turmeric, black or chili pepper, cinnamon, and saffron with overall and cause-specific mortality in an adult population.

We used data from the Golestan Cohort Study, which has followed 50,045 participants aged 40-75 years from baseline (2004-2008). After establishing the exclusion criteria, 44,398 participants were included in the analyses. Spice consumption data was extracted from the baseline food frequency questionnaire. Cox models were used to estimate hazards ratio (HR) and 95% confidence intervals (CI) for overall and cause-specific mortality.

During 11 years of follow-up, 5,121 people died. 1,851 due to cardiovascular diseases, 1,061 deaths due to cancer, and 2,209 deaths due to other causes. The mean (±SD) intake of turmeric was 100±13 mg/day; pepper was 56±76 mg/day; cinnamon was 71±196 mg/day; and saffron was 3±22 mg/day. Spice consumers were more likely to be younger, have a higher BMI, and to have a healthier dietary score and were less likely to smoke cigarettes, or use opium. Turmeric consumption was associated with significantly reduced risk of overall mortality (HR=0.90, 95% CI=0.85- 0.96) and cardiovascular mortality (HR=0.91, 95% CI=0.82- 0.99). Black or chili pepper consumption was associated with significantly reduced risk of overall mortality (HR=0.92, 95% CI=0.87-0.98). Saffron consumption was associated with significantly reduced risk of overall (HR=0.83, 95% CI=0.76-0.90) and cardiovascular mortality (HR=0.81, 95% CI=0.70-0.94).

Consuming turmeric and saffron was associated with decreased risk of overall and cardiovascular mortality. The hypothesis of a protective effect of spice consumption on mortality should be tested in other prospective studies. Our results provide support for the hypothesis that spice consumption has positive public health implications and may serve as a reference for dietary guidelines.