Men Who Like Spicy Food Are Likely To Be 'Alpha Males' With Lots Of Testosterone, Says Study | HuffPost Life

Your Love For Curry Could Mean You're An Alpha Male

Natasha Hinde— The Huffington Post UK

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If you know a guy who loves spicy food then chances are his testosterone levels are through the roof. Or so this study suggests.

Researchers at University of Grenoble have published a report which suggests that men who consume chili peppers regularly are likely to see an increase in testosterone levels.

Testosterone levels affect everything in men from the reproductive system and sexuality to muscle mass and bone density.

Laurent Begue, co-author of the study titled 'Some Like It Hot', said: "These results are in line with a lot of research showing a link between testosterone and financial, sexual and behavioural risk-taking."

Researchers studied 114 men aged from 18 to 44, who live in Grenoble, south-eastern France.

The subjects' testosterone levels were measured using saliva samples. They were offered a plate of mashed potatoes each and were then invited to add chili sauce to taste.

Findings suggested that those who added the most chili sauce had the highest levels of testosterone.

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Professor Begue says that the hormone can drive men to seek thrills and take risks.

"In this case, it applies to risk-taking in taste," he said. "It is also possible that the regular consumption of spicy food contributes to increasing testosterone levels, although so far this has only been demonstrated on rodents."

And it's not the first time that this association between spicy food and risk-taking has arisen. A study presented at the 2013 Institute of Food Technologists also found a correlation between the two.

Nadia Byrnes from Penn State University’s department of food science, said that: “As the perceived burning or stinging of a spicy meal increases, an individual who isn't ‘sensation seeking’ will find that their liking will drop much more quickly than someone who is high ‘sensation seeking."

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20 Of The Best Spices And Herbs

Allspice(01 of20)

Allspice gives a sweet clove-like flavour to sweet and savoury foods, says Ian Hemphill, author of The Spice & Herb Bible Third Edition. You can add this spice to tomato-based pasta sauces and Caribbean dishes. (credit:Tim Scott via Getty Images)

Green Cardamom (02 of20)

"This is one of my favorite spices as it adds a light, fresh-tasting profile to most dishes," Hemphill says. You can add these pods to Indian rice pilaf, add grounded cardamom to curries or tagine or infuse it with your favourite fruits in ice cream. (credit:(C)Andrew Hounslea via Getty Images)

Chili(03 of20)

Chilies are arguably the most used spices all over the world, Hemphill adds. "Chili is incredibly versatile, as the mild strains can be used to add flavour and piquancy to everyday meals, while the hotter ones will titillate the taste buds and make the most basic of meals interesting." (credit:pioneer111 via Getty Images)

Cinnamon And Cassia(04 of20)

Although they are different in flavour, these two sweet spices complement both sweet dishes like desserts and savoury meals like soups and curry. And yes, they can also be spicy! (credit:Oliver Hoffmann via Getty Images)

Coriander Seed (05 of20)

"This is what I call one of the great amalgamating spices, for its ability to bring a wide range of diverse spice flavours together to create a harmonious result," Hemphill says. Use coriander seeds in sweet pumpkin pie spice mixes, Moroccan tagines, Indian and Asian curries and spice rubs for barbecue. (credit:Vladislav Ageshin via Getty Images)

Cumin Seeds (06 of20)

Often called the "curry" or "Mexican chili" spice, cumin has depth in flavour and enhances other spices like paprika, turmeric, allspice, cloves, cardamom and coriander seed. "It is found in Egyptian Dukkah (which I love on honey sandwiches) and believe it or not, cumin even complements a sweet shortbread cookie," Hemphill adds. (credit:lindavostrovska via Getty Images)

Fennel Seeds(07 of20)

In addition to using fennel bulbs as a veggie and fennel pollen on goat's cheese, fennel seeds have a sweet taste similar to anise. Many Malay curry dishes get flavour from fennel seeds, along with satay sauces and vegetable dishes. (credit:Tony Robins via Getty Images)

Garlic (In All Forms)(08 of20)

"In all its forms, fresh, dried and flaked or powdered, garlic has become ubiquitous in savoury cooking around the world," Hemphill says. Garlic balances well with most fresh or dried herbs and adds incredible flavour to Italian sauces. (credit:Dorling Kindersley via Getty Images)

Ginger (In All Forms) (09 of20)

"These somewhat tangy rhizomes are used in both sweet and savoury foods," Hemphill says. Freshly grated ginger adds flavour to Asian stir-fries, soups and rice dishes. And let's not forget ginger in cookies and cakes. (credit:kjekol via Getty Images)

Lemon Myrtle(10 of20)

This Australian native plant with leaves tastes like a combination of lemongrass and lemon verbena. "Lemon myrtle has a higher citral content than lemons and is a pleasantly refreshing herb to add to Asian soups, seafood, and rich, creamy desserts." (credit:shutterstock)

Nutmeg (11 of20)

We usually associate nutmeg with sweet foods like cookies, cakes and biscuits, but ground nutmeg also tastes great with orange veggies like carrots and pumpkins, as well as vegetables like potatoes and spinach. (credit:Diana Taliun via Getty Images)

Oregano And Marjoram(12 of20)

These herbs are essential to have in your kitchen in both dry and fresh forms. "Whether you are making Italian pasta meals or simply sprinkling dried oregano over a Greek salad, the almost peppery piquancy of these two herb cousins complements most savoury dishes," Hemphill says. (credit:Chunumunu via Getty Images)

Paprika(13 of20)

Paprika, also known as chili's close cousin, comes in several forms, from mild to hot like chili powder. "Paprika adds vibrant colour and a ripe, red-pepper flavour to many dishes, including Hungarian Goulash," Hemphill says. Sweet paprika is also a great substitute for chili if you want to reduce the heat but not mess with the taste. (credit:sewer11 via Getty Images)

Pepper (14 of20)

Black peppercorns are the most popular spice in the world after chili, Hemphill says, and can be used both ground or in full. "Black peppercorns and the decorticated (bark removed) berries known as white pepper, are mainstay spices in most cuisines." (credit:51Systems via Getty Images)

Rosemary (15 of20)

This herb is not only decorative (especially in the fall), but also a culinary mainstay. "Rosemary’s savoury pungency complements lamb and pork dishes, goes well with carbohydrates such as herb bread and garlic bread and is one herb that is equally flavoursome when dried, powdered and rubbed onto broiled lamb with a little salt," Hemphill adds. (credit:fotogal via Getty Images)

Saffron (16 of20)

Saffron is the world's most expensive spice and has a unique and somewhat woody flavour. Often used for its beautiful red colour, this spice enhances flavours in paellas, Indian fish curries and bouillabaisse — a type of fish stew. (credit:jonathan_steven via Getty Images)

Star Anise (17 of20)

This dried seed pod is a type of magnolia and is used mostly in Asian dishes. It has a licorice flavour and can complement meats like duck and pork. Hemphill says this spice is also heavenly in chocolate brownies. (credit:Ekaterina Fribus via Getty Images)

Sumac (18 of20)

"Sumac is the outer skin rubbed off a small berry that contains high levels of malic acid, the same acid found in green apples," Hemphill says. It is incredibly easy to use and can be sprinkled on top of salads, sandwiches and racks of lamb. (credit:LeventKonuk via Getty Images)

Turmeric(19 of20)

A spice that is also a superfood, turmeric is closely related to ginger and enhances Indian, Middle-Eastern and North African dishes, Hemphill says. He also recommends South Indian shrimp moilee to get the most out of turmeric's rich flavour. (credit:Jeffrey Coolidge via Getty Images)

Vanilla (20 of20)

A vanilla pod itself may have no vanilla flavour when it's harvested fresh, but as Hemphill says, after a painstaking three month curing process, natural enzymes develop to create the characteristic vanilla flavour we all know so well. Besides just the scent, you can use vanilla in everything from teas to cookies to soups. (credit:timbowden via Getty Images)

Dr. Alan Hirsch, of the Smell and Taste Treatment and Research Foundation in Chicago, told ABC News that the correlation between risk-taking and spicy food makes perfect sense to him.

“There’s a long-standing hypothesis that risk-takers are adrenaline deficient and that they take risks to get that adrenaline and feel better,” he said.

“So they’ll work in high risk environments and then they’ll feel normal. Similarly, when you eat hot spicy food, it gives you a little bit of pain and therefore enhances your adrenaline level.”

[H/T Telegraph]

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