Chili peppers are a staple in the diets of billions of people worldwide.
Capsaicin, the compound responsible for their spicy heat, has previously been linked to both beneficial and harmful effects on the body.
A review published in the journal Frontiers in Nutrition combined findings from 14 observational studies involving more than 11,000 participants.
The study found an association between high chili consumption and an increased risk of cancers of the digestive system, but it cannot prove that chili peppers are the cause.
Also read: Dietitian ate rice every day for a week – here are the results
Several possible explanations
The researchers point out that other factors may also have influenced the results.
These include smoking, alcohol consumption, dietary habits, infections, and socioeconomic factors.
According to Science Daily, some researchers believe that spicy foods may irritate the lining of the esophagus over time.
However, this theory has not been confirmed, and further research is needed.
Also read: Dietitians compare strawberries and bananas: Which is the healthier choice?
One type of cancer stood out
The researchers found no clear evidence of an increased risk of stomach cancer or colorectal cancer.
However, the analysis revealed the strongest association with esophageal cancer.
People with the highest chili intake were nearly three times more likely to develop the disease than those with the lowest intake.
The researchers once again stress that these findings represent only a statistical association and that more research is needed before any firm conclusions can be drawn.
Also read: Up to one in three cases of heart disease may be linked to ultra-processed foods
Also read: Daily nuts linked to healthier aging, study of 18,684 seniors finds
This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.