Dietary impacts on cardiovascular and cancer risks

Medical research has presented conflicting findings regarding the health impacts of spicy food consumption and other dietary habits.

Initial large-scale studies conducted in China and the United States suggested that frequent consumption of spicy foods containing capsaicin is associated with a reduced risk of mortality and cardiovascular diseases. Analysis of approximately 500,000 Chinese adults and a separate U.S. study indicated mortality reductions of roughly 13% to 14%. Further research in Sichuan, China, observed an 11% to 14% decrease in heart attacks and strokes among regular consumers.

However, subsequent research has identified potential risks. A study of over 11,000 participants found a statistical association between high consumption of spicy chili peppers and an increased risk of esophageal cancer, with heavy consumers showing nearly three times the probability of developing the disease. Researchers noted that capsaicin may cause chronic irritation to the esophageal mucosa.

Recent studies have further detailed risks associated with beverage consumption. Research from the University of Oxford involving approximately 980,000 adults in the UK suggests that consuming very hot beverages, such as tea and coffee, may increase the risk of esophageal squamous cell carcinoma; those preferring very hot drinks were found to be more than three times as likely to develop this cancer compared to those preferring warm drinks.

Additionally, research in the U.S. has linked daily consumption of sugar-sweetened beverages to a significantly higher risk of gastric cancer. A study by Mass General Brigham involving over 112,000 participants found that individuals consuming at least one sugary drink per day had a 2.45 times higher risk of stomach cancer, a risk that was more than threefold for women consuming more than one drink daily.