Half a million studies have shown that eating spicy food reduces the risk of cancer in the digestive tract

Worldwide, digestive cancer accounts for more than one-fifth of all cancers and deaths in 2018.
, the incidence of esophageal and stomach cancers is particularly high, accounting for more than half of the global burden of these two types of cancer.
note that, unlike in Western countries, which are dominated by adenocarcinoma (EAC), about 90% of esophageal cancer in China is squamous cell carcinoma (ESCC).
to the increase in the incidence of colorectal cancer, there will be 1.3 million new cases and 900,000 deaths of digestive tract cancer in China in 2018.
diet plays an important role in the causes of many digestive tract cancers.
food (i.e., dishes or food made with chili or hot sauce) is widely consumed in many parts of the world and China.
peppers are rich in the bioactive ingredient capsaicin, and in vitro and in vivo experiments have found that capsaicin has a variety of anti-cancer properties, such as inhibiting the proliferation of human stomach and colorectal cancer cells and inducing apoptosis.
also reported that capsaicin can induce stomach tumors in mice and increase the ability of colorectal cancer cells to migrate.
so the function of capsaicin on digestive cancer is unclear.
previous studies have focused on Asian populations, and the results mostly show a zero or positive association between spicy eating and the risk of cancer in the digestive tract.
However, previous studies have had these disadvantages: the use of case-control studies, the small number of cases (usually 300 cases), the simple assessment of spicy eating (e.g., "rare" and "frequent"), and the failure to take into account some important conferring factors (especially smoking and/or drinking alcohol).
so there is no forward-looking evidence of a link between spicy eating and digestive cancer, especially from China.
, researchers from Peking University used a large forward-looking queue in China to analyze in detail the relationship between spicy eating and the incidence of three major digestive tract cancers, namely esophageal, stomach and colorectal cancers.
China Large Prospective Queue (CKB) recruited 512,000 adults aged 30-79 from 10 regions in China between 2004 and 2008;
In CKB, spicy food means eating fresh peppers directly; adding fresh/dry peppers, chilli oil/sauce/paste, curry; or adding chilli oil/sauce/paste when eating.
respondents were asked how often they had eaten spicy food in the past month (never/almost never, occasionally, 1-2 days a week, 3-5 days a week or 6-7 days a week), as well as the age at which they started eating spicy food regularly, the intensity of their favorite spicy flavor (weak, medium, strong), and the type of spicy food they often ate (fresh peppers, dried peppers, chili sauce, chili oil).
, 30 percent of the participants reported eating spicy foods daily at baseline.
People who ate spicy food were inversely related to the risk of esophageal cancer, and those who ate spicy, 1-2 days/week, 3-5 days/week and 6-7 days/week were ate spicy each month, with adjusted risk ratios of 0.88, 0.76, 0.84 and 0.81 (P trend and lt; 0.002), respectively.
are more associated with people who do not smoke or drink regularly (p trend slt; 0.0001).
risk ratios for stomach cancer were 0.97, 0.95, 0.92 and 0.89 (p trend=0.04), and the risk ratio for colorectal cancer was 1.00, 0.95, 0.87 and 0.90 (p trend=0.04), respectively, and the reverse association appeared to be limited to rectal cancer rather than colon cancer.
the type of spicy food and the intensity of the spicy taste had little effect on these associations.
different eating spicy frequency digestive tract cancer incidence and adjusted risk ratio.
the study showed that eating spicy food reduced the risk of esophageal cancer and adjusted the effects of smoking and drinking, the association persisted.
but the link between spicy eating and the risk of stomach and colorectal cancer is less clear, and this study suggests a weak introspective link.
references Wing Ching Chan, Iona Y Millwood, Christiana Kartsonaki, Huaidong Du, Yu Guo, for China Kadoorie Biobank (CKB) Collaborative Group, Spicy food consumer and risk of gastrointestinal-tract cancers: findings from the China Kadoorie Biobank, International Journal of The International, 2021; , dyaa275, MedSci Original Source: MedSci Original Copyright Notice: All text, images and audio and video materials on this website that indicate "Source: Mets Medicine" or "Source: MedSci Originals" are owned by Mets Medical and are not authorized to reproduce, and any media, website or individual may not reproduce them with the words "Source: Mets Medicine".
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