Chili Peppers May Increase Esophageal Cancer Risk, Study Suggests

Consuming large amounts of chili peppers could elevate the risk of esophageal cancer, though scientists caution that direct causation remains unproven. Research involving more than 11,000 participants suggests that the benefits of chili peppers diminish with high consumption, potentially leading to malignant tumors in the esophagus.

Esophageal cancer ranks as the sixth most aggressive cancer globally. Capsaicin, the natural compound responsible for the spicy sensation, is thought to cause chronic irritation in tissues. This irritation may create an environment conducive to tumor cell development, according to Science Daily.

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Consumat în cantități mari, beneficiile pe care le are ardeiul iute se pierd, spun autorii cercetării la care au participat peste 11.000 de subiecți.

Individuals who consume chili peppers in large quantities may face a threefold increased risk of esophageal cancer. They also show a 64% higher risk of developing other gastrointestinal tumors. The association was strongest for esophageal cancer, with high consumers nearly three times more likely to develop it compared to low consumers.

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Oamenii care consumă cantități mari de ardei iute sunt chiar și de trei ori mai predispuși la cancer esofagian, cred oamenii de știință – și au un risc cu 64% mai mare să dezvolte și alte tumori la nivelul tractului gastrointestinal.

However, the link to other digestive cancers is less clear. Researchers found no statistically significant increase in the risk of stomach or colorectal cancer. While stomach cancer showed a trend toward higher risk among heavy chili consumers, this difference did not reach statistical significance.

Scientists propose that capsaicin activates TRPV1 receptors, causing the burning sensation. Repeated exposure to extremely spicy foods might contribute to chronic irritation of the esophageal lining in susceptible individuals. Differences in tissue repair rates across the digestive tract could also influence how tissues respond over time, though these remain hypotheses.

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Deși cancerul la stomac a prezentat o tendință spre un risc mai mare, cu aproximativ 77% mai mare în rândul marilor consumatori de ardei iute, diferența nu a atins semnificație statistică.