From Mexican tacos to Padrón peppers, spicy foods They have something that fascinates the palate of many. More than a flavor, it is a sensation that we perceive through the pain receptor nerve endings (nociceptors) by generating burning and itching but, paradoxically and at the same time, it produces endorphinsthe “hormone of happiness.”
This reaction occurs when we eat foods rich in capsaicin, piperine or allicin, which are found in foods such as chili peppers, chili peppers, peppers, pepper or garlic. Although its consumption has been related to various benefits, such as acceleration of metabolism and antioxidant properties, not all people tolerate These foods are very good, and in certain cases they may even represent a health risk.
Consumption of spicy foods can worsen the symptoms of the disease gastroesophageal reflux (GERD), such as burning in the chest (heartburn) and acid regurgitation. This is because foods rich in capsaicin stimulate gastric secretion and relax the lower esophageal sphincter, allowing stomach acid to return to the esophagus and cause irritation.
In this sense, a study published in the Journal of Neurogastroenterology and Motility discovered that spicy foods intensify the perception of pain esophageal in patients with GERD, aggravating their discomfort.
Although spicy foods do not directly cause ulcers, they can irritate pre-existing lesions in the gastric or duodenal mucosa, intensifying symptoms such as abdominal pain and burning. According to professionals at the Mayo Clinic, patients with active ulcers may experience increased discomfort after consuming spicy foods, which warrants avoiding them until the condition is controlled.
Irritable bowel syndrome (IBS) affects the functioning of the digestive tractand spicy food is often a common trigger for symptoms such as abdominal pain, diarrhea, and an urgent need to defecate.
The International Foundation for Gastrointestinal Disorders points out that spicy foods can aggravate these symptoms, in addition to concluding that capsaicin increases visceral sensitivityexacerbating discomfort in patients with IBS.
Spicy can also intensify the discomfort associated with hemorrhoids and anal fissures, including pain when defecating and the burning sensation in the perianal region.
A research published in Diseases of the Colon & Rectum demonstrated that the consumption of spicy foods can significantly increase anal burning in patients with hemorrhoidsalthough it does not directly affect the development of the disease.
Gastritis, an inflammation of the stomach lining, can be aggravated by spicy foods, which further irritate the gastric mucosa. According to the American Gastroenterological Association, the consumption of spicy foods can be especially harmful in cases of erosive gastritiswhere the mucosa is already damaged.
During pregnancy, many women experience symptoms of acid reflux or heartburn due to hormonal changes and abdominal pressure. Thus, spicy foods can aggravate these discomforts, although do not directly harm the fetus. The American College of Obstetricians and Gynecologists (ACOG) recommends avoiding spicy foods or other irritants if the mother is prone to these symptoms.
Ulcerative colitis and Crohn’s disease, both forms of inflammatory bowel disease, involve chronic inflammation of the digestive tract. Although spiciness is not a direct trigger, it can worsen symptoms during inflammatory flare-ups.
Although it is a rare allergy, some people may be allergic or sensitive to capsaicinthe active component of chili peppers. Symptoms include hives, abdominal pain, and in severe cases, difficulty breathing.
