Eating chilli peppers may increase risk of having oesophageal cancer - Researchers
A scientific review of 14 observational studies suggests a potential link between high consumption of chilli peppers and an increased risk of oesophageal cancer. While the findings highlight a significant association, researchers emphasize that the study is observational and does not prove a direct cause-and-effect relationship.
Why it matters
This research challenges the assumption that spicy food is universally harmless and highlights the need for further investigation into dietary habits and gastrointestinal health.
Add as a preferred source A major scientific review suggests that regularly eating large amounts of chilli peppers may significantly increase the risk of oesophageal cancer, challenging the common belief that a love of spicy food is harmless.
Researchers analysed data from 14 observational studies involving more than 11,000 participants and found that those who consumed the highest amounts of chilli peppers were 64% more likely to develop gastrointestinal cancers overall.
The strongest association was with oesophagal cancer. Heavy chilli pepper consumers were nearly three times as likely to develop the disease as those who consumed the least.
The findings, published in Frontiers in Nutrition, were less conclusive for stomach and colorectal cancers. Although high chilli pepper intake was associated with a trend toward an increased risk of stomach cancer, the difference was not statistically significant, and no meaningful link was found with colorectal cancer.
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