High Chilli Pepper Intake Linked to Oesophageal Cancer Risk

A major scientific review published in Frontiers in Nutrition suggests that regularly consuming large amounts of chilli peppers may significantly increase the risk of oesophageal cancer. Researchers analyzed data from 14 observational studies involving over 11,000 participants and found that those who consumed the highest amounts of chilli peppers were 64% more likely to develop gastrointestinal cancers overall, with the strongest association being with oesophageal cancer.

Heavy consumers were nearly three times as likely to develop the disease compared to those with the lowest intake. While high chilli pepper intake showed a trend toward increased risk of stomach cancer, the difference was not statistically significant, and no meaningful link was found with colorectal cancer.

The researchers noted that the oesophagus might be particularly vulnerable due to irritation from spicy foods, but emphasized that their analysis identified an association, not a cause-and-effect relationship. They called for more long-term studies to determine safe consumption levels.