Capsaicin

Posted on Diet

Can consuming the spiciest peppers and hot sauces in the world be bad for your health?


Capsaicin is the chemical compound found in chili peppers that produces the “heat” we feel when we eat spicy foods. When you eat a hot pepper, capsaicin binds to a class of pain receptors called TRPV1 found in the mouth, on the surface of the tongue and throughout the digestive tract.

“But capsaicin does not actually burn you,” said University Hospitals dietitian Jayna Metalonis, MS, RD, LD. “Instead, it tricks your brain into thinking a temperature change has occurred, resulting in the sensation of heat and pain.”

Not surprisingly, your body’s reaction to capsaicin is to cool itself down – hence the sweating that often accompanies eating very spicy food. Similarly, capillaries dilate so that heat can be directed away from the body through the skin, as seen by the flushed faces and hands of those who drench their tacos in hot sauce.

In its attempt to cool itself down, your body’s temperature will rise, so not all of the heat you experience when eating spicy food is imaginary. Your body will also attempt to rid itself of capsaicin by increasing the production of mucus, tears and saliva, resulting in the runny nose, water eyes and even drooling that still makes that Thai green curry so worth it for many of us.

The mouth-on-fire sensation typically fades after about 20 minutes as capsaicin molecules neutralize and stop binding to pain receptors. As the irritant passes from your mouth into your throat to travel the length of your gastrointestinal tract, it can cause the following reactions:

  • A burning sensation in the chest as capsaicin binds with pain receptors in the esophagus.
  • Irritation of the phrenic nerve, which controls the motor function of the diaphragm, resulting in hiccups.
  • Swelling of the throat, making breathing difficult and/or causing hoarseness of voice.
  • Increased production of mucus in the stomach and a temporary increase in metabolic rate, which can cause stomach cramping and pain.
  • An increased rate of digestion in the intestines that can lead to diarrhea.
  • Nausea and vomiting (usually only if the food is very spicy).
  • Painful bowel movements. Capsaicin is never entirely digested, so a portion will pass through the gut and trigger more TRPV1 pain receptors.

The Health Benefits of Spicy Food

While a spicy food challenge isn’t likely to have lasting benefits, there are some health benefits to eating spicy food over time, including:

  • Longer lifespan: An extensive population-based study published in BMJ in 2015 found that people who ate spicy food six or seven times a week had a reduced risk in total mortality when compared to people who ate spicy foods less than once a week. 
  • Lower “bad’ cholesterol: Research has shown that eating red chili peppers can lower levels of LDL (low-density lipoprotein), also known as “bad” cholesterol because of its connection with heart disease.
  • Weight loss: Capsaicin may curb appetite and boost metabolism, which can help people burn more calories at rest and during exercise.
  • Stomach health: Multiple studies have shown that capsaicin inhibits acid production in the stomach, which may help prevent ulcers.
  • Gut health: Perhaps surprisingly, spicy foods can have a calming, anti-inflammatory effect in the gut and improve the microbiome.
  • Pain management: Capsaicin is a key ingredient in certain pain relief medications, and it is used in a number of creams and patches to treat conditions such as:
    • Back pain
    • Fibromyalgia
    • Gout
    • Headaches
    • Joint pain
    • Neuropathy
    • Osteoarthritis
    • Rheumatoid arthritis
    • Sciatica
    • Shingles (post-herpetic neuralgia)
    • Tendonitis, including tennis elbow
    • Trigeminal neuralgia (a rare facial pain syndrome)
  • Cancer prevention: Studies have shown that capsaicin can suppress the growth and metastasis (spread) of several types of cancer cells.
  • Skin health: Capsaicin has been shown to reduce inflammation, redness and scaling in skin conditions like atopic dermatitis and psoriasis.

Can Spicy Foods Cause Long-Term Damage?

As the old saying goes, anything in excess can be harmful.

“The good news,” Metalonis said, “is that for most healthy people – even those participating in ‘extreme’ challenges involving consumption of record-setting hot peppers – eating very spicy foods does not pose any serious or lasting dangers to your health and does not usually require medical treatment.”

But she noted there are exceptions. Recently, some high school students in California were hospitalized after having difficulty breathing following participation in the viral social media “one chip challenge,” which involves eating a chip made from some of the hottest peppers on the market. Similarly, stories of people winding up in the ER with “thunderclap headache,” constricted blood vessels in the brain, or spontaneous esophageal rupture after eating the world’s hottest peppers are rare but have occurred.

For people with certain underlying medical conditions, it may be best to avoid spicy foods. These conditions include:

If you’re not used to spicy foods, start slow. It’s likely your heat tolerance – and enjoyment – will increase over time, while reaping the many health benefits.

5 Comments Posted on Pain Management

Pain! Some natural treatments for pain.




pain-management1There are many who are dissatisfied with conventional treatments for pain and are looking for more natural ways to find relief.  Many use dietary supplements as part of the pain management strategies.




As part of our on-going series of blogs on pain management we would like to introduce to you a few natural remedies for pain.  In a previous blog we explored food which helped pain (see https://patienttalk.org/?p=507). In this blog we are looking at naturally occurring substances which can be used to provide relief from pain.   In this case they may be available either as food or as a dietary supplement.  For most the key issue is that the treatments and products they use are not synthesised chemicals:-

a)      Capsaicin.  Comes from chilli peppers and can be used on the skin to treat pain. Including rheumatoid arthritis and diabetic neuropathy.

b)      Vitamin D.   We covered Vitamin D in an earlier blog this year (https://patienttalk.org/?p=300).  It is available free from the sun as well in “paid for” supplements.

c)       Omega-3s or fish oil. This old favourite seems always to come up when health is discussed.  While an effective anti-inflammatory it now seems to help people with neuropathic and fibromyalgia pains.  It can be taken in concentrated form as a supplement but I still prefer a smoked salmon bagel.

d)      Glucosamine sulphate. This dietary supplement is often recommended for people with osteoarthritis.

e)      Methylsulfonyl-methane.  Also for osteoarthritis it helps reduce joint pain.

Please note that these products are dietary supplements rather than medications. Before using them at all we would recommend you speak with a qualified healthcare professional.




Of course these are only five among many.  This is where you come in. It would be great if you could share your experiences of using dietary supplements to help manage pain. You might like to consider some of the following questions:-

1)      What is the main medical condition which causes you pain?

2)      How do you manage your pain?  What role do dietary supplements play in your pain management?

3)      How successful have they been?

4)      Are there any dietary supplements you would recommend?

Feel free to use the comments box below to share your story and to add any links you think may be of interest.

Many thanks in advance.