Common Cooking Ingredient Could Raise the Risk of One Deadly Cancer
Summary
A review of studies suggests people who eat a lot of chili peppers might have a higher chance of developing digestive cancers, especially esophageal cancer. Researchers found people with the highest chili pepper intake were nearly three times more likely to get esophageal cancer, but the studies do not prove chili peppers cause cancer.Key Facts
- The review looked at 14 studies with over 11,000 people, including more than 5,000 with digestive cancers.
- People who ate the most chili peppers had a 64% higher chance of digestive cancers overall compared to those who ate the least.
- The strongest link was for esophageal cancer, with heavy chili pepper eaters nearly three times more likely to develop it.
- No significant increased risk was found for stomach or colorectal cancers.
- The studies used are observational, meaning they show possible links but cannot prove that chili peppers cause cancer.
- Experts say the evidence is not strong enough to tell healthy people to stop eating spicy food.
- Measuring chili pepper intake is difficult because people report their own eating habits, which can be inaccurate.
- Chili peppers contain capsaicin, which may have both anti-inflammatory and pro-inflammatory effects, but its role in cancer is unclear.
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