Spicy food could promote the development of stomach cancer in the long run, it is said again and again. Other studies say: Chili and Co. are extremely healthy. What is true?
Yes, there are actually studies that claim to have found a connection between spicy food and stomach cancer.1 And yet the aforementioned meta-analysis concludes that the substance capsaicin (contained in chili and paprika), which is known to be an arousing agent, also has a cancer-inhibiting effect. At the same time, however, it is also true that spiciness not only increases acid production, but also irritates the gastric mucosa. This can lead to inflammation and eventual damage to the stomach wall. But is the resulting cancer really due to capsaicin alone?
Why many studies are so contradictory
In China, where spicy food is common and popular, researchers studied 500,000 people in 2021 and found that their preference for well-seasoned foods not only protects them from stomach cancer, but also from esophageal cancer.2 According to the scientists, the reason why other, smaller studies come to the opposite conclusion is that here – as is so often the case – the dose makes the poison. Large amounts of spicy food (capsaicin) significantly increase the risk of stomach cancer, while moderate amounts appear to prevent the disease. It is therefore advisable and in the interests of health to load up a good amount of “fire” on your plate from time to time, provided that you like it.
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Stomach cancer – many factors are decisive
What promotes gastric cancer actually depends on many factors. Diet plays an important role, but age, gender, smoking and alcohol consumption also play a role. The love of chili is therefore certainly not the cause of stomach cancer, at most an “accelerator” if you overdo it. By the way: According to the American Cancer Society, salt or charcoal grilled meat, preserved fish and pickled vegetables significantly increase the risk of stomach cancer. Infection with the bacterium Helicobacter pylori ( H. pylori ) also appears to be a major cause. It is usually transmitted in childhood through close contact with the mother. In adulthood, the risk of infection is very low. But: Being infected with the bacterium does not automatically mean that you will develop the disease later in life. Most people who carry this germ in their stomach never get cancer.3
More articles about cancer
So much for spicy food – which really promotes stomach cancer
- Alter: People between the ages of 60 and 80 are most commonly affected
- Gender: Stomach cancer is a “male disease”
- Residence: More common in East Asia, Europe, and South America
- Smoking: Smokers are significantly more likely to develop gastric cancer
- Alcohol: Increases risk similar to smoking
- overweight: Being overweight and obese increases the risk of most types of cancer, including stomach cancer
- Helicobacter Infection: Experts suspect a direct connection
According to doctors, it is never too late to at least change your unhealthy lifestyle to reduce the risk of stomach cancer immediately. Green tea, garlic and fruit or vegetables with lots of vitamin C also have a proven preventive effect.
Sources
- 1. Chen, YH, Zou, XN, Zheng TZ et al. (2017). High Spicy Food Intake and Risk of Cancer: A Meta-analysis of Case-control StudiesChinese Medical Journal.
- 2. Chan, W.C., Millwood, I.Y., Kartsonaki , C. et al. (2021). Spicy food consumption and risk of gastrointestinal-tract cancers: findings from the China Kadoorie Biobank, International Journal of Epidemiology.
- 3. American Cancer Society. Stomach Cancer Risk Factors (accessed on March 28, 2023)