Penn State University researchers recently claimed that adding plenty of spices to daily food led to risk of several health problems, which included high triglycerides and oxidative stress.

However, talking about the study findings, Sheila West, Associate Professor of biobehavioral health, and the lead author of the study quoted that normally when any individual consumed a high-fat meal, high levels of triglycerides -- a type of fat -- automatically, got amplified in the blood levels as a result of which, due to these increased triglyceride levels, the heart disease risk, too, was enhanced by 30%.

Moreover, she asserted that for making the study findings more reliable, they tracked almost 6 overweighed participants, especially from the age group of 30 to 65, and they were fed with two different meals in which one had additional spices and the 2nd one was a normal meal.

On the other hand, Ann Skulas-Ray, a postdoctoral fellow, in a news release from Penn State, described the study work and commented, "In the spiced meal, we used rosemary, oregano, cinnamon, turmeric, black pepper, cloves, garlic powder and paprika and we selected these spices because they had potent antioxidant activity previously under controlled conditions in the lab".