According to a new study from China reported online October 31 2017 in the journal Hypertension study participants who preferred spicy foods appeared to eat less salt and had 8 mm Hg lower systolic upper and 5mm Hg lower diastolic bottom blood pressure numbers potentially reducing their risk of heart attack and stroke compared to participants who had a low spicy preference. The study suggests that spicy foods may increase sensitivity to salt reducing how much salt is eaten.