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.
I think this is one of those scientific studies where the researchers miss the bigger point of the study:
Chilies and spices make healthy foods more favorable and therefore more likely to be eaten.
Imagine that you serve a plain bed of raw kale to someone who’s never had it.
Next, sauté the kale in olive oil, thinly sliced garlic and a few red chilies 🌶. And now serve that.
If you know about flavor profiles (combinations of ingredients to create a taste experience) you can use that knowledge to get kids to eat broccoli, spinach—even yellow onions. And getting them to like healthy foods and develop a habit for them when they’re young is key to their avoiding childhood obesity and a pre-diabetic condition.