Changchang Chen and team link high chili pepper intake to increased gastrointestinal cancer risk
Updated
Updated · SciTechDaily · Apr 24
Changchang Chen and team link high chili pepper intake to increased gastrointestinal cancer risk
11 articles · Updated · SciTechDaily · Apr 24
A meta-analysis of 14 studies involving over 11,000 people found those eating the most chili peppers had a 64% higher risk of gastrointestinal cancers, with esophageal cancer risk nearly tripled.
The strongest association was observed in Asia, Africa, and North America, while Europe and South America showed lower or no increased risk, possibly due to regional consumption differences.
Researchers note all included studies were observational, so causation cannot be confirmed, and further research is needed to clarify safe consumption levels and cancer risk.
What is the daily limit for chili peppers before health risks outweigh benefits?
Chilies are tied to longevity and cancer risk. Which science should we believe?
How are scientists turning chili’s irritating compound into a targeted cancer treatment?
If even vegan diets have cancer links, is there any truly safe food?
Can AI finally settle the debate on whether spicy food is a cure or a curse?