Daily consumption of chilli peppers linked to increased risk of oesophageal cancer

Daily consumption of chilli peppers, whether cooked or raw, could be associated with a higher risk of developing an aggressive form of cancer, according to a recent study conducted on more than 11,000 participants.

Researchers warn that, in large quantities, the benefits attributed to chilli peppers are lost, and frequent consumption could promote the development of malignant tumours in the oesophagus. Oesophageal cancer is considered, according to recent statistics cited in the study, the sixth most aggressive type of cancer in the world.

The compound responsible is thought to be capsaicin, the naturally occurring substance that gives chilli peppers their heat. Although some research attributes beneficial effects to it, such as reducing inflammation and boosting metabolism, the study's authors argue that, in large quantities, capsaicin can cause chronic irritation of the tissues, thereby creating conditions favourable to the development of tumour cells.

According to the study's findings, people who consume large quantities of chilli peppers could have up to three times the risk of developing oesophageal cancer. Furthermore, their risk of developing other types of tumours in the gastrointestinal tract could be 64% higher.