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Capsaicin is a compound found in chili peppers that gives the sensation of heat or spiciness. As a result, when we eat chili, we experience a hot or burning taste. It is part of a class of compounds called capsaicinoids.
In some European countries, the excessive amount of capsaicin in chili peppers has led to the banning of spicy ramen noodles.
This raises the question: is chili truly a health risk?
There are about 23 different capsaicinoids found in chili peppers, with capsaicin being the most potent.
The UK’s Food Standards Agency does not permit food manufacturers to add pure capsaicin to food because it considers pure capsaicin unsafe. However, the country’s food authority does not set a limit on the use of capsaicin when naturally occurring in chili pepper extracts.
A spokesperson from the Federal Institute for Risk Assessment in Germany has stated, “Since there is no specific information on how much capsaicinoid could cause a reaction in individuals, no recommendations can be made for consumers, even with health warnings.”
Based on human research, the BfR suggests that an intake of 0.5 to 1 milligram or more of capsaicinoid can lead to mild discomfort, such as a feverish feeling or stomach/breast burning sensation.
Ingesting 170 milligrams could have adverse effects on the body.
BfR has also recorded an incident where a person was hospitalized after consuming nearly 600 milligrams of capsaicinoids. In a chili-eating competition in Berlin, a 27-year-old consumed four Bhut Jolokia (Naga) chilies, which are considered the hottest in the world. Two and a half hours later, he began experiencing severe stomach pain and bloating and was taken to the emergency department of Helios Hospital. Doctors found no other problems, and painkillers were administered. After vomiting about 12 hours later, his condition improved.
However, such symptoms may not always be due to consuming capsaicin. Associate Professor Christian Moro from Bond University in Australia stated, “Capsaicin can cause temporary burning, discomfort, and pain. If it gets into someone’s eyes, it can cause intense irritation and blurry vision. If inhaled, it can lead to persistent coughing and exacerbate asthma-like conditions.”
Professor Moro added, “There’s no need to be overly concerned about the symptoms caused by eating capsaicin. It activates our nerves and produces a temporary burning sensation, but it doesn’t harm us.”
As with many foods and drinks, an individual’s reaction to capsaicin varies based on several factors. A study found that capsaicin can be quite distressing for people with irritable bowel syndrome (IBS), but not for healthy individuals.
Researchers conducted a study with 20 people suffering from IBS and 38 healthy individuals. They were given a capsule containing two grams of chili. It was found that those without IBS experienced mild discomfort, while those with IBS experienced intense stomach pain and burning.
Additionally, people with gastroesophageal reflux disease (GERD) may experience stronger reactions to capsaicinoids. BfR also states that capsaicin could pose a risk to individuals with cardiovascular diseases.
Paul Bosland, a professor of plant and environmental sciences in New Mexico, said, “Each person has a different tolerance level for capsaicinoids. What might feel extremely spicy to one person might feel moderate to another.”
A study in Taiwan showed that regular consumption of capsaicin could reduce symptoms of heartburn, as the body becomes accustomed to it.
Bosland shared an anecdote: “Two scientists who worked with chili, one from China and one from India, visited my lab. When we went to have lunch together, the Chinese scientist said that the chili in India felt spicier than in China. The Indian scientist felt the same about Chinese food.”
Despite both scientists coming from countries known for spicy food, they felt the chili was spicier in the other country, Bosland noted.
Historically, chili has been used for health purposes, and capsaicin is also used in modern medicine. It is used in medications for pain relief, migraines, headaches, and other conditions. Researchers also recommend its use for preventing gastric issues and even cancer.
Research shows that capsaicin is beneficial for reducing risks of various diseases, including high blood pressure, metabolic disorders, and obesity. Sometimes, capsaicin is even recommended for treating gastric ulcers, as it helps prevent and heal gastric issues.
Professor Moro stated that it’s better to consume chili than salt. Thus, chili could be a good alternative to salt. Although high levels of capsaicin can cause adverse reactions in some individuals, there is no evidence suggesting that excessive consumption of chili or capsaicin leads to any severe effects beyond the feeling of spiciness.
Source: BBC Bangla.
