{"id":128552,"date":"2025-09-03T14:54:45","date_gmt":"2025-09-03T06:54:45","guid":{"rendered":"https:\/\/gogoherbs.com\/?p=128552"},"modified":"2026-11-04T23:24:47","modified_gmt":"2026-11-04T15:24:47","slug":"blog-%e8%be%a3%e6%a4%92%e5%90%83%e5%be%97%e7%9a%84%e5%a5%bd%e5%90%83%e9%80%b2%e5%81%a5%e5%ba%b7","status":"publish","type":"post","link":"https:\/\/gogoherbs.com\/en\/blog-%e8%be%a3%e6%a4%92%e5%90%83%e5%be%97%e7%9a%84%e5%a5%bd%e5%90%83%e9%80%b2%e5%81%a5%e5%ba%b7","title":{"rendered":"Does eating spicy food reduce mortality? Empirical evidence on capsaicin, cardiovascular system, and gastrointestinal system."},"content":{"rendered":"<div class=\"ace-line\" dir=\"auto\" data-node=\"true\">\n<blockquote><p>The sight of whole raw chili peppers being tossed into the pot at hot pot restaurants is familiar to many. Besides being an \"appetizer\" and \"good with rice,\" spicy food has also been the subject of numerous large-scale studies over the past decade, linking it to overall mortality, cardiovascular disease, and even the risk of digestive tract cancers. These studies are indeed substantial\u2014some involve long-term follow-ups of nearly 500,000 people, and they are prospective designs, making them among the more reliable types of observational studies.<\/p><\/blockquote>\n<p>However, the versions circulating among the public often become distorted in the process of being relayed:<strong>The control group was incorrectly named, numbers were assigned to the wrong endpoint, and results that were originally \"not statistically significant\" were written as \"effective.\" Furthermore, mechanisms that were not mentioned in the original study (such as \"promoting hormone secretion\") were added.<\/strong>This article traces each set of figures back to the original paper for verification and adds several studies that were not mentioned in the original manuscript but whose evidence is actually more complete.<\/p>\n<p>At the same time, one thing needs to be made clear:<strong>The benefits of eating spicy food are currently mainly derived from observational studies.<\/strong>The fact that \"people who eat spicy food\" are healthier does not mean that \"eating spicy food makes people\" healthy. This difference determines how you should interpret these figures.<\/p>\n<div class=\"toc\">\n<h2>This article contains<\/h2>\n<ul>\n<li><a href=\"http:\/\/127.0.0.1:54366\/static-html\/2d37ef650b4a465e\/#s1\">I. Spicy Food Consumption and Lifespan: The Real Figures from Two Large-Scale Prospective Studies<\/a><\/li>\n<li><a href=\"http:\/\/127.0.0.1:54366\/static-html\/2d37ef650b4a465e\/#s2\">II. Risk of Gastrointestinal Cancer: 510,000 people followed up for 10 years<\/a><\/li>\n<li><a href=\"http:\/\/127.0.0.1:54366\/static-html\/2d37ef650b4a465e\/#s3\">III. Cardiovascular health, blood lipids, and weight: The evidence is inconsistent.<\/a><\/li>\n<li><a href=\"http:\/\/127.0.0.1:54366\/static-html\/2d37ef650b4a465e\/#s4\">IV. Nutritional components of chili peppers: based on official food databases.<\/a><\/li>\n<li><a href=\"http:\/\/127.0.0.1:54366\/static-html\/2d37ef650b4a465e\/#s5\">V. What is capsaicin? Clarifying the connection between \"Chili Pepper\" and weight loss claims.<\/a><\/li>\n<li><a href=\"http:\/\/127.0.0.1:54366\/static-html\/2d37ef650b4a465e\/#s6\">VI. Capsaicin and analgesia: A few have been shown to have medicinal uses.<\/a><\/li>\n<li><a href=\"http:\/\/127.0.0.1:54366\/static-html\/2d37ef650b4a465e\/#s7\">7. Is it true that \"eating spicy food hurts your stomach\"?<\/a><\/li>\n<li><a href=\"http:\/\/127.0.0.1:54366\/static-html\/2d37ef650b4a465e\/#s8\">8. Who should pay special attention when eating spicy food?<\/a><\/li>\n<li><a href=\"http:\/\/127.0.0.1:54366\/static-html\/2d37ef650b4a465e\/#s9\">IX. Healthy ways to eat spicy food: A few practical principles<\/a><\/li>\n<li><a href=\"http:\/\/127.0.0.1:54366\/static-html\/2d37ef650b4a465e\/#s10\">10. Frequently Asked Questions<\/a><\/li>\n<\/ul>\n<\/div>\n<h2 id=\"s1\">I. Spicy Food Consumption and Lifespan: The Real Figures from Two Large-Scale Prospective Studies<\/h2>\n<p>The two most widely circulated figures on \"eating spicy food leads to longevity\" come from China and the United States, respectively. Their research designs, control groups, and endpoints are all different and must be examined separately.<\/p>\n<h3>1.1 487,000 people in China, followed up for approximately 7 years<\/h3>\n<p>The first study was conducted by<strong>Peking University of China and Oxford University of the United Kingdom<\/strong>This study was a collaboration, with data sourced from the China Kadoorie Biobank, which recruited participants from 10 regions in China between 2004 and 2008. A total of [number missing] participants were included in the analysis.\u00a0<strong>487,375 people<\/strong>(199,293 males and 288,082 females), aged 30 to 79 years, median follow-up\u00a0<strong>7.2 years<\/strong>\u3002<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/26242395\/\" target=\"_blank\" rel=\"noopener\">(BMJ, 2015)<\/a><\/p>\n<p>The study divided the frequency of eating spicy food into four groups.<strong>The control group consisted of those who ate less than once a week.<\/strong>The results are as follows:<\/p>\n<table>\n<thead>\n<tr>\n<th>Frequency of eating spicy food<\/th>\n<th>Adjusted hazard ratio (HR)<\/th>\n<th>Equivalent to a decrease in risk<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Less than once a week (reference group)<\/td>\n<td>1.00<\/td>\n<td>\u2014<\/td>\n<\/tr>\n<tr>\n<td>1 to 2 days a week<\/td>\n<td>0.90 (0.84 \u2013 0.96)<\/td>\n<td>Approximately 101 TP4T<\/td>\n<\/tr>\n<tr>\n<td>3 to 5 days a week<\/td>\n<td>0.86 (0.80 \u2013 0.92)<\/td>\n<td>Approximately 14%<\/td>\n<\/tr>\n<tr>\n<td>6 to 7 days a week<\/td>\n<td>0.86 (0.82 \u2013 0.90)<\/td>\n<td>Approximately 14%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>in other words:<strong>\"A 14% reduction\" corresponds to \"more than 3 days a week,\" while the control group was \"less than once a week,\" not \"once a week.\"<\/strong>Those who eat this only 1 to 2 days a week saw a decrease of about 10%. This seemingly small difference determines how the numbers are written. Furthermore, the study also observed an inverse association between the risk of death from cancer, ischemic heart disease, and respiratory diseases, with [the latter showing a more pronounced effect].<strong>The correlation is stronger among non-drinkers.<\/strong>\u3002<\/p>\n<div class=\"note\"><strong>Common Misconceptions and Corrections<\/strong>Some sources describe this research as a \"joint effort by teams from the UK, the US, and mainland China.\" In reality, this is...<strong>Peking University and Oxford University<\/strong>The collaborative research was a Sino-British collaboration, with no American team involved.<\/div>\n<h3>1.2 16,000 people in the United States, with a median follow-up of approximately 19 years after the questionnaire.<\/h3>\n<p>The second study comes from<strong>University of Vermont<\/strong>(University of Vermont), using data from the U.S. National Health and Nutrition Examination Survey (NHANES III), conducted between 1988 and 1994, totaling...\u00a0<strong>16,179 people<\/strong>\u00a0Data on the frequency of spicy food consumption were collected from adults aged 18 and over. The median follow-up was [missing data].\u00a0<strong>18.9 years<\/strong>(The media often writes \"23 years,\" which is the overall span from the questionnaire period to the end of the study), during which 4,946 deaths were recorded.<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/28068423\/\" target=\"_blank\" rel=\"noopener\">(PLOS ONE, 2017)<\/a><\/p>\n<p>The results showed that the mortality rate was 21.6% for those who ate spicy food and 33.6% for those who did not.<strong>After adjusting for demographic, lifestyle, and clinical factors, the hazard ratio (HR) was 0.87, indicating a reduction of approximately 13% in the risk of all-cause mortality.<\/strong>\u3002<\/p>\n<div class=\"note\"><strong>There is a crucial correction here.<\/strong>This 13% is<strong>\"All-cause death\"<\/strong>The decline,<strong>It was not caused by \"heart disease and stroke\".<\/strong>The original paper clearly states: mortality from vascular diseases presents a \"similar but...\"<strong>Not statistically significant<\/strong>The trend is towards \"...\". To describe 13% as the risk of death from cardiovascular disease or stroke is to apply the overall outcome to a single endpoint.<\/div>\n<h3>1.3 Italy, 22,000 people: A study not mentioned at all in the original manuscript<\/h3>\n<p>Regarding the link between spicy food consumption and mortality rates, there is actually a fairly comprehensive dataset in Europe, but it is rarely mentioned in Chinese-language translations.<strong>Italian Moli-sani research<\/strong>The study followed 22,811 adults with a median follow-up of 8.2 years, during which 1,236 deaths occurred. Compared to those who \"never eat or rarely eat spicy food,\"<strong>Eating spicy food more than 4 times a week<\/strong>People:<\/p>\n<ul>\n<li><strong>All-cause death<\/strong>Risk ratio\u00a0<strong>0.77<\/strong>(95% CI 0.66 \u2013 0.90)<\/li>\n<li><strong>Cardiovascular disease death<\/strong>Risk ratio\u00a0<strong>0.66<\/strong>(0.50 \u2013 0.86)<\/li>\n<li><strong>Death from ischemic heart disease<\/strong>Risk ratio\u00a0<strong>0.56<\/strong>(0.35 \u2013 0.87)<\/li>\n<li><strong>Death from cerebrovascular disease<\/strong>Risk ratio\u00a0<strong>0.39<\/strong>(0.20 \u2013 0.75)<\/li>\n<\/ul>\n<p>The value of this research lies in its...<strong>Try to examine \"what intermediaries are behind this\".<\/strong>The results showed that almost none of the common cardiovascular biomarkers could explain this association, with only serum vitamin D showing a slight effect.<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/31856971\/\" target=\"_blank\" rel=\"noopener\">(JACC, 2019)<\/a><\/p>\n<h3>1.4 Take a look at the studies together: the results of the integrated analysis are consistent.<\/h3>\n<p>Even after merging multiple cohorts, the two meta-analyses still showed a correlation between spicy food consumption and lower mortality rates.<\/p>\n<table>\n<thead>\n<tr>\n<th>Research<\/th>\n<th>Included data<\/th>\n<th>Main results<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Synchronization analysis (2023)<\/td>\n<td>4 queues, 564,748 people<\/td>\n<td>All-cause mortality HR\u00a0<strong>0.87<\/strong>Cardiovascular mortality was 0.89; cancer mortality was 0.92 (low heterogeneity among studies).<\/td>\n<\/tr>\n<tr>\n<td>Systematic Review (2021)<\/td>\n<td>Four observational studies, involving 570,762 people.<\/td>\n<td>All-cause mortality (RR)\u00a0<strong>0.75<\/strong>Cardiovascular mortality: 0.74; Cancer mortality: 0.77<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>The two analyses are respectively found in\u00a0<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/35038885\/\" target=\"_blank\" rel=\"noopener\">International Journal for Vitamin and Nutrition Research (2023)<\/a>\u00a0\u8207\u00a0<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/34603712\/\" target=\"_blank\" rel=\"noopener\">Annals of Medicine and Surgery (2021)<\/a>\u3002<\/p>\n<h3>1.5 How should we interpret these numbers?<\/h3>\n<p>Several points must be explained together, otherwise it is easy to overinterpret:<\/p>\n<ul>\n<li><strong>All of them are observational studies<\/strong>This does not prove causality. People who eat spicy food may also have other health-beneficial habits.<\/li>\n<li><strong>\"Eating spicy food\" is a form of self-reporting.<\/strong>Furthermore, most studies only conduct a baseline survey once, which may change afterward.<\/li>\n<li>Chinese cohort researchers themselves also caution:<strong>Food should not be treated as medicine<\/strong>It doesn't require regular, fixed-quantity intake; instead, it starts with adjusting dietary habits.<\/li>\n<li>Some scholars have pointed out that people who enjoy spicy food tend to use more spices and consume more fresh fruits and vegetables in their diet.<strong>The outcome is not necessarily entirely due to the chili peppers.<\/strong>\u3002<\/li>\n<\/ul>\n<p>To put it bluntly: the current direction is \"<strong>People who regularly eat spicy food are associated with a lower risk of death.<\/strong>The statement should not be \"eating spicy food can lead to longevity,\" but rather \"eating spicy food can lead to longevity.\" Research is still accumulating, and a more conservative approach is to consider chili peppers as one of the healthy dietary habits, rather than a health regimen. Two other articles on the same site can be referenced together:<a href=\"https:\/\/gogoherbs.com\/en\/blog-%e5%90%83%e8%be%a3%e8%90%ac%e6%ad%b2%ef%bc%8c%e4%b8%80%e5%91%a8%e9%a3%9f%e7%94%a84%e6%ac%a1%e8%be%a3%e7%ab%9f%e6%9c%89%e9%80%99%e4%ba%9b%e5%a5%bd%e8%99%95\/\">Italian study: Health benefits of eating spicy food four times a week<\/a>as well as<a href=\"https:\/\/gogoherbs.com\/en\/blog-%e5%90%83%e8%be%a3%e5%bf%83%e8%88%92%e6%9a%a2-%e9%82%84%e8%83%bd%e8%a3%9c%e7%87%9f%e9%a4%8a\/\">Spicy food is soothing and nutritious.<\/a>\u3002<\/p>\n<h2 id=\"s2\">II. Risk of Gastrointestinal Cancer: 510,000 people followed up for 10 years<\/h2>\n<p>If the claim that \"eating spicy food reduces mortality\" is widely circulated, then what about the data from the same batch regarding...<strong>Gastrointestinal cancer<\/strong>This analysis is less common among Chinese-speaking readers, but its conclusions are more explicit.<\/p>\n<p>An analysis belonging to the China Chronic Disease Prospective Study included over [number missing] participants.\u00a0<strong>512,000<\/strong>\u00a0Adults aged 30 to 79 years had a median follow-up of 10.1 years, and as of 2017, 2,350 new cases of esophageal cancer, 3,350 new cases of gastric cancer, and 3,061 new cases of colorectal cancer were recorded.<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/33484129\/\" target=\"_blank\" rel=\"noopener\">(International Journal of Epidemiology, 2021)<\/a><\/p>\n<p>Compared to \"never eating or very rarely eating spicy food\",<strong>I eat spicy food every day<\/strong>People:<\/p>\n<table>\n<thead>\n<tr>\n<th>Types of cancer<\/th>\n<th>Risk changes in people who eat spicy food every day<\/th>\n<th>Remark<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>esophageal cancer<\/strong><\/td>\n<td><strong>A decrease of approximately 19%<\/strong>(HR 0.81)<\/td>\n<td>The association was more pronounced among non-smokers and non-drinkers.<\/td>\n<\/tr>\n<tr>\n<td><strong>Stomach cancer<\/strong><\/td>\n<td><strong>A decrease of approximately 11%<\/strong>(HR 0.89)<\/td>\n<td>The association disappeared after the initial 3-year follow-up.<\/td>\n<\/tr>\n<tr>\n<td><strong>colorectal cancer<\/strong><\/td>\n<td><strong>A decrease of approximately 10%<\/strong>(HR 0.90)<\/td>\n<td>Further analysis revealed only<strong>rectal cancer<\/strong>Presenting Relationships<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>The study also found that,<strong>The spiciness intensity and the type of chili pepper (fresh, dried, chili sauce, chili oil) had almost no effect on these associations.<\/strong>However, in non-smokers and those who rarely drink alcohol, the association between eating spicy food and a reduced risk was stronger. It's important to note that the results in the stomach cancer group disappeared after excluding the initial 3-year follow-up, indicating...<strong>Reverse causality (early, undiagnosed gastric lesions altering diet) may partially explain the original association.<\/strong>It is not advisable to be overly optimistic in interpreting this.<\/p>\n<div class=\"note\"><strong>By the way<\/strong>Local data shows that colorectal cancer is the third most common cancer in Hong Kong and the second leading cause of cancer death\u20145,467 new cases and 2,266 deaths were recorded in 2023. Regardless of whether you eat spicy food or not...<strong>People aged 50 to 75 should discuss colorectal cancer screening with their doctor.<\/strong>This is more direct and effective than any adjustment to dietary habits.<a href=\"https:\/\/www.chp.gov.hk\/files\/pdf\/3_colorectal_cancer_prevention_and_screening_chi.pdf\" target=\"_blank\" rel=\"noopener\">(Center for Health Protection: Colorectal Cancer Prevention and Screening)<\/a><\/div>\n<h2 id=\"s3\">III. Cardiovascular health, blood lipids, and weight: The evidence is inconsistent.<\/h2>\n<p>The original manuscript listed the benefits of eating spicy food as \"promoting blood circulation, nourishing the skin, lowering blood lipids, and aiding weight loss.\" However, after comparing each benefit with clinical trials and conducting a meta-analysis, it was found that...<strong>Several of the results are actually contradictory, or even opposite in direction.<\/strong>This doesn't mean that eating spicy food is bad, but rather that we need to be precise in our statements.<\/p>\n<h3>3.1 Blood pressure: No significant effect observed in clinical trials.<\/h3>\n<p>The two types of evidence should be examined separately.<strong>Population observation level<\/strong>A meta-analysis of nine observational studies involving 189,817 individuals found that the group with the highest intake of spicy food was associated with hypertension.<strong>Negative correlation (OR 0.87, 95% CI 0.81 \u2013 0.93)<\/strong>\uff1b<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/37291603\/\" target=\"_blank\" rel=\"noopener\">(Nutrition Journal, 2023)<\/a>\u3002<\/p>\n<p>But switched to<strong>Clinical trial level<\/strong>The conclusion is different. A systematic review and meta-analysis combining multiple clinical trials found that red chili peppers or capsaicin affect systolic blood pressure, diastolic blood pressure, and heart rate.<strong>No significant effect<\/strong>(The changes in systolic blood pressure (0.43 mmHg), diastolic blood pressure (-0.45 mmHg), and heart rate (-0.60 beats\/minute) were all not statistically significant.<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/34676607\/\" target=\"_blank\" rel=\"noopener\">(Phytotherapy Research, 2021)<\/a><\/p>\n<p>The two are not contradictory\u2014observational studies show that \"people who eat spicy food have lower blood pressure,\" but when researchers actually supplemented people with capsaicin, their blood pressure did not decrease. This usually means...<strong>The observed associations may stem from other lifestyle characteristics of people who eat spicy food.<\/strong>\u3002<\/p>\n<h3>3.2 Blood lipids and weight: The effects are quite mild, and there is evidence to the contrary.<\/h3>\n<p>The same 2023 meta-analysis also found that the group with the highest intake of spicy food:<\/p>\n<ul>\n<li><strong>Increased risk of being overweight\/obese<\/strong>(OR 1.17, 1.07 \u2013 1.28)<\/li>\n<li><strong>Elevated low-density lipoprotein cholesterol (LDL-C)<\/strong>\u3001<strong>Lowering high-density lipoprotein cholesterol (HDL-C)<\/strong>Total cholesterol and triglycerides showed no significant changes.<\/li>\n<\/ul>\n<p>This approach aligns with the claim that \"eating spicy food lowers blood lipids and aids in weight loss.\"<strong>On the contrary<\/strong>Researchers point out that the reason is likely...<strong>Spicy dishes are often accompanied by high oil and high salt content.<\/strong>\u2014It is actually oil and salt that affect blood lipids, while chili peppers are simply ingested along with them.<\/p>\n<p>On the other hand, regarding capsaicin<strong>supplements<\/strong>A meta-analysis of randomized controlled trials (15 RCTs, 762 participants) did show positive effects, but the magnitude was small: average weight loss\u00a0<strong>0.51 kg<\/strong>BMI decrease\u00a0<strong>0.25 kg\/m\u00b2<\/strong>Waist circumference reduction\u00a0<strong>1.12 cm<\/strong>The paper's author's own assessment is:<strong>The effect is \"rather modest\".<\/strong>\u3002<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/36938807\/\" target=\"_blank\" rel=\"noopener\">(British Journal of Nutrition, 2023)<\/a><\/p>\n<p>Therefore, a more accurate statement is:<strong>Capsaicin may help with energy metabolism, but its effect on weight is minimal and far from sufficient to make you lose weight simply by eating spicy food.<\/strong>Ultimately, body weight is determined by overall energy expenditure. For more information on the relationship between waist circumference and metabolic risk, please refer to another article on this site.<a href=\"https:\/\/gogoherbs.com\/en\/blog-%e6%b8%9b%e8%82%a5%e6%95%88%e6%9e%9c%e9%87%8f%e8%85%b0%e5%9c%8d%e6%9b%b4%e5%87%86%e7%a2%ba-%e7%87%9f%e9%a4%8a%e5%b8%ab%e6%8e%a8%e8%96%a6%e5%85%ad%e6%ac%be%e5%84%aa%e8%b3%aa%e9%9b%b6%e9%a3%9f\/\">A summary of waist circumference and metabolic risks<\/a>The types of foods that affect blood lipids are listed below.<a href=\"https:\/\/gogoherbs.com\/en\/blog-%e5%85%a9%e7%a8%ae%e6%b0%b4%e6%9e%9c%e5%b9%ab%e5%8a%a9%e9%99%8d%e4%bd%8e%e8%86%bd%e5%9b%ba%e9%86%87\/\">Cholesterol Diet Myths: Three Types of Foods That Really Affect Blood Lipids<\/a>\u3002<\/p>\n<h2 id=\"s4\">IV. Nutritional components of chili peppers: based on official food databases.<\/h2>\n<p>Chili peppers are indeed a vegetable with a relatively high nutritional density. The following figures are taken from official data from the USDA FoodData Central, per 100 grams of fresh:<\/p>\n<table>\n<thead>\n<tr>\n<th>project<\/th>\n<th>Raw red chili pepper<\/th>\n<th>Raw green chili peppers<\/th>\n<th>Raw red bell pepper<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>energy<\/td>\n<td>40 kcal<\/td>\n<td>40 kcal<\/td>\n<td>26 kcal<\/td>\n<\/tr>\n<tr>\n<td>Moisture<\/td>\n<td>88.0 grams<\/td>\n<td>87.7 grams<\/td>\n<td>92.2 grams<\/td>\n<\/tr>\n<tr>\n<td>carbohydrate<\/td>\n<td>8.81 grams<\/td>\n<td>9.46 grams<\/td>\n<td>6.03 grams<\/td>\n<\/tr>\n<tr>\n<td>\u7cd6<\/td>\n<td>5.3 grams<\/td>\n<td>5.1 grams<\/td>\n<td>4.2 grams<\/td>\n<\/tr>\n<tr>\n<td>Dietary fiber<\/td>\n<td>1.5 grams<\/td>\n<td>1.5 grams<\/td>\n<td>2.1 grams<\/td>\n<\/tr>\n<tr>\n<td><strong>Vitamin C<\/strong><\/td>\n<td><strong>144 mg<\/strong><\/td>\n<td><strong>242 mg<\/strong><\/td>\n<td>128 mg<\/td>\n<\/tr>\n<tr>\n<td>Vitamin A (RAE)<\/td>\n<td>48 micrograms<\/td>\n<td>59 micrograms<\/td>\n<td>157 micrograms<\/td>\n<\/tr>\n<tr>\n<td>beta-carotene<\/td>\n<td>534 micrograms<\/td>\n<td>671 micrograms<\/td>\n<td>1,620 micrograms<\/td>\n<\/tr>\n<tr>\n<td>\u9240<\/td>\n<td>322 mg<\/td>\n<td>340 mg<\/td>\n<td>211 mg<\/td>\n<\/tr>\n<tr>\n<td>\u9435<\/td>\n<td>1.03 mg<\/td>\n<td>1.2 mg<\/td>\n<td>0.43 mg<\/td>\n<\/tr>\n<tr>\n<td>folate<\/td>\n<td>23 micrograms<\/td>\n<td>23 micrograms<\/td>\n<td>46 micrograms<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3>4.1 Vitamin C: Chili peppers excel at, but the amount should be clearly stated.<\/h3>\n<p>The most significant nutritional advantage of chili peppers is their vitamin C content. Every 100 grams of red chili peppers contains approximately...\u00a0<strong>144 mg<\/strong>Green peppers are even taller\u00a0<strong>242 mg<\/strong>In comparison, the same weight of a regular orange contains approximately 53 mg, and a raw tomato contains approximately 14 mg. That is to say,<strong>Red chili peppers have approximately 2.7 times the vitamin C density of oranges.<\/strong>\u3002<\/p>\n<p>However, it's important to understand what \"100 grams\" means\u2014a medium-sized chili pepper typically weighs only 15 to 30 grams, meaning the actual amount of Vitamin C consumed is far less than the stated amount; and chili peppers are usually used as a condiment rather than a main dish, so the amount consumed is limited. Furthermore,<strong>Vitamin C is for supplementing the body's needs, not for \"skin whitening\".<\/strong>Describing it as having beauty benefits is inaccurate. For more information on the actual effects and sources of Vitamin C, please refer to the website.<a href=\"https:\/\/gogoherbs.com\/en\/blog-%e8%a7%a3%e9%96%8b%e6%aa%b8%e6%aa%ac%e6%b0%b4%e5%b0%8d%e5%81%a5%e5%ba%b7%e7%9a%84%e4%b8%83%e5%a4%a7%e7%96%91%e6%83%91\/\">Verification of the claim that lemon water has seven health benefits<\/a>One article.<\/p>\n<h3>4.2 Vitamin A and beta-carotene: Chili peppers are not a primary source.<\/h3>\n<p>The original text stated that \"Vitamin A can protect the gastrointestinal mucosa, nourish the eyes... and maintain eye moisture,\" and added that \"\u03b2-carotene has anti-cancer effects.\" Two corrections are needed here:<\/p>\n<ul>\n<li><strong>Chili peppers are not high in vitamin A.<\/strong>\u2014Red chili peppers contain 48 micrograms of RAE, green chili peppers 59 micrograms, and red bell peppers a whopping 157 micrograms. If you're looking for vitamin A or beta-carotene,<strong>Bell peppers, carrots, and pumpkins are better choices.<\/strong>\u3002<\/li>\n<li><strong>The statement \"keep the eyes moist\" is inaccurate.<\/strong>Vitamin A plays a crucial role in maintaining normal visual function, epithelial tissue, and immune function; severe deficiency can lead to dry eye syndrome, but...<strong>Additional supplements will not \"keep the eyes moist\".<\/strong>\u3002<\/li>\n<\/ul>\n<div class=\"danger\"><strong>Essential safety information about beta-carotene<\/strong>\u03b2-carotene<strong>Intake from food<\/strong>It is related to a healthy diet, but<strong>High-dose beta-carotene supplements are actually associated with an increased risk of lung cancer in smokers.<\/strong>This is a significant finding from two large randomized controlled trials (ATBC in Finland and CARET in the United States), and subsequent meta-analyses have also supported this direction. Therefore, the claim that \"\u03b2-carotene has anti-cancer properties\" should not be copied blindly.<strong>Smokers, in particular, should not take high-dose beta-carotene supplements on their own.<\/strong>\u3002<\/div>\n<h3>4.3 Dietary fiber and potassium: Content and function must be accurately stated.<\/h3>\n<p>The original text stated that \"dietary fiber can promote intestinal peristalsis and help metabolize body fats,\" and that \"potassium has a diuretic effect and reduces edema.\" The actual situation is:<\/p>\n<ul>\n<li><strong>Chili peppers contain only 1.5 grams of dietary fiber per 100 grams.<\/strong>It's even lower than red bell pepper (2.1 grams).<strong>Not a high-fiber food<\/strong>To promote bowel movements, whole grains, legumes, and leafy green vegetables are more effective.<\/li>\n<li><strong>Potassium plays a role in maintaining fluid balance, nerve conduction, and normal blood pressure.<\/strong>It is not a \"diuretic and anti-edema\" food. Its potassium content of 322 mg\/100g is moderate, not particularly high compared to spinach (about 558 mg) and bananas (about 358 mg).<\/li>\n<li>The statement that \"helps metabolize body fat\" is not scientifically accurate. Fat metabolism in the human body is accomplished by tissues such as the liver and muscles, not by relying on a particular food to \"metabolize fat.\"<\/li>\n<\/ul>\n<h3>4.4 Difference between fresh chili peppers and dried chili peppers<\/h3>\n<p>The original draft suggested \"prioritizing fresh chili peppers,\" which was the right direction because...<strong>Dehydration Concentration and Processing Methods<\/strong>Also calculated per 100 grams:<\/p>\n<table>\n<thead>\n<tr>\n<th>project<\/th>\n<th>Fresh red peppers<\/th>\n<th>Dried chili peppers (sun-dried)<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>energy<\/td>\n<td>40 kcal<\/td>\n<td>324 kcal<\/td>\n<\/tr>\n<tr>\n<td>\u7cd6<\/td>\n<td>5.3 grams<\/td>\n<td>41.1 grams<\/td>\n<\/tr>\n<tr>\n<td>Dietary fiber<\/td>\n<td>1.5 grams<\/td>\n<td>28.7 grams<\/td>\n<\/tr>\n<tr>\n<td><strong>Vitamin C<\/strong><\/td>\n<td><strong>144 mg<\/strong><\/td>\n<td><strong>31.4 mg<\/strong><\/td>\n<\/tr>\n<tr>\n<td>beta-carotene<\/td>\n<td>534 micrograms<\/td>\n<td>14,800 micrograms<\/td>\n<\/tr>\n<tr>\n<td>\u9240<\/td>\n<td>322 mg<\/td>\n<td>1,870 mg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>The fiber, beta-carotene, and potassium in dried chili peppers are significantly concentrated due to dehydration, but<strong>More than 70% of vitamin C is lost during the drying process.<\/strong>The sugar content is also highly concentrated. As for chili sauce and chili oil, the problem isn't with the chilies themselves, but rather with...<strong>Additional oil and sodium<\/strong>This is also why \"eating spicy food\" and \"eating spicy dishes\" must be discussed separately.<\/p>\n<h2 id=\"s5\">V. What is capsaicin? Clarifying the connection between \"Chili Pepper\" and weight loss claims.<\/h2>\n<p>The spiciness of chili peppers comes from a group of substances called...<strong>Capsaicinoids<\/strong>The compounds, the most important of which are<strong>Capsaicin<\/strong>It will interact with sensory nerves.\u00a0<strong>TRPV1 receptor<\/strong>This receptor is originally responsible for sensing heat and acid\u2014so when you eat spicy food, your body \"thinks\" that it has been burned, resulting in reactions such as sweating, increased heart rate, and blushing.<strong>Spiciness is not a taste, but a sensation of pain and heat.<\/strong><\/p>\n<div class=\"note\"><strong>Noun correction<\/strong>The original manuscript stated \"capsaicin (also known as chili pepper)\".<strong>Tang Xinzi<\/strong>\"is in Japanese\"<strong>The plant \"chili pepper\"<\/strong>The name is not a chemical alternative name for capsaicin. The official Chinese name for capsaicin is \"capsaicin,\" and some literature refers to it as \"capsaicinine.\" The two should not be used interchangeably.<\/div>\n<p>The original manuscript also stated that \"capsaicin can promote hormone secretion and accelerate metabolism, thereby burning body fat and achieving a weight loss effect.\" This description of the mechanism...<strong>No corresponding research was found to support this.<\/strong>There is no reliable evidence that capsaicin promotes weight loss by \"stimulating hormone secretion.\" The only supporting evidence is that capsaicin may slightly increase energy expenditure and fat oxidation, but the effect on weight is quite limited (see Section 3).<\/p>\n<p>In addition, spiciness can be quantified, and the unit is...<strong>Scoville Heat Units (SHU)<\/strong>Common sweet peppers have a SHU of approximately 0 to 100, while green and red peppers typically have a SHU of several thousand to tens of thousands, and chili peppers such as bird's eye chili and small red chili peppers can reach hundreds of thousands of SHU.<strong>The spiciness varies greatly, so what is considered \"appropriate\" is subjective.<\/strong><\/p>\n<p>Incidentally, the research methods for capsaicin as an active ingredient in food are similar to those used on this website.<a href=\"https:\/\/gogoherbs.com\/en\/blog-%e7%a5%9e%e5%a5%87%e5%a4%a7%e8%92%9c%e5%90%ab%e8%b6%85%e9%81%8e%e4%b8%89%e5%8d%81%e7%a8%ae%e6%9c%89%e7%9b%8a%e6%88%90%e5%88%86\/\">Empirical Evidence on Allicin's Role in Antibacterial and Cardiovascular Health<\/a>The verification methods used were the same\u2014first confirming the original study design and dosage, and then determining whether it could be applied to daily diet.<\/p>\n<h2 id=\"s6\">VI. Capsaicin and analgesia: A few have been shown to have medicinal uses.<\/h2>\n<p>The original text mentioned that eating spicy food can \"relieve pain and cool the body,\" but this statement actually points to capsaicin.<strong>An application with relatively solid evidence<\/strong>It's worth saying a few more words about that.<\/p>\n<p>Mechanistically, capsaicin's continuous stimulation of TRPV1 receptors causes sensory nerve endings to...<strong>Desensitization<\/strong>And deplete neurotransmitters, therefore<strong>Topical capsaicin preparations can reduce the transmission of local pain signals.<\/strong>This is not a folk remedy, but a drug ingredient that has been on the market for many years.<\/p>\n<table>\n<thead>\n<tr>\n<th>Research<\/th>\n<th>object<\/th>\n<th>result<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Systematic review (BMJ, 2004)<\/td>\n<td>Neuropathic pain: 6 RCTs, 656 participants; Musculoskeletal pain: 3 RCTs, 368 participants.<\/td>\n<td>Compared with placebo, topical capsaicin showed efficacy in both neuralgia (0.075%) and musculoskeletal pain (0.025%).<strong>Medium to low<\/strong>The analgesic effect was observed (requiring treatment for 5.7 and 8.1 people respectively); approximately one-third of users experienced local adverse reactions.<\/td>\n<\/tr>\n<tr>\n<td>Synchronization analysis (2024)<\/td>\n<td>Eight double-blind randomized controlled trials (RCTs) on osteoarthritis, involving 498 participants.<\/td>\n<td>Topical capsaicin may reduce pain (standardized mean difference \u22120.84), but<strong>The burning sensation in the local area increased significantly.<\/strong>(Risk ratio 5.56); The author believes the certainty of the evidence is low to very low.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>The two studies are respectively found\u00a0<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/15033881\/\" target=\"_blank\" rel=\"noopener\">BMJ (2004)<\/a>\u00a0\u8207\u00a0<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/38761115\/\" target=\"_blank\" rel=\"noopener\">Phytotherapy Research (2024)<\/a>The conclusion should be read carefully: Topical capsaicin is effective for specific types of pain.<strong>It has some auxiliary value, but the effect is not strong, and it causes obvious local irritation.<\/strong>It is more suitable for people who cannot tolerate other pain relief methods.<\/p>\n<div class=\"danger\"><strong>Important distinctions<\/strong>The above discusses...<strong>Topical capsaicin preparations<\/strong>This is different from the idea that \"eating chili peppers can relieve pain.\" The capsaicin ingested...<strong>It does not selectively relieve pain.<\/strong>On the contrary, it may cause heartburn. There are many causes of pain; if the pain is persistent or severe,<strong>You should first seek medical attention to find the cause.<\/strong>Eating spicy food or taking health supplements should not be used as a substitute for medical treatment.<\/div>\n<h2 id=\"s7\">7. Is it true that \"eating spicy food hurts your stomach\"?<\/h2>\n<p>This is the most common question, and the answer needs to be given separately.<\/p>\n<p>From a mechanistic perspective,<strong>The burning sensation from spicy foods comes from capsaicin stimulating sensory nerves and does not necessarily indicate substantial damage to the gastric mucosa.<\/strong>Popular science articles published by health authorities in mainland China clearly state that the burning sensation in the esophagus and stomach caused by capsaicin is \"not a substantial harm,\" and that eating spicy food in moderation is not harmful to stomach health.<a href=\"https:\/\/wsjkw.hangzhou.gov.cn\/col\/col1229113704\/art\/2026\/art_273b30cebd994623bcd629e9e1f8bd80.html\" target=\"_blank\" rel=\"noopener\">(Popular Science from Hangzhou Municipal Health Commission)<\/a><\/p>\n<p>But on the other hand,<strong>People with existing stomach problems should indeed exercise restraint.<\/strong>When discussing \"slowed digestive capacity in the elderly,\" the Hong Kong Department of Health's Elderly Health Service included \"...\"<strong>Eating spicy, fried, fatty, or high-fat foods<\/strong>Listed as one of the possible causes, and recommended<strong>Avoid eating spicy and high-fat foods<\/strong>\u3002<a href=\"https:\/\/www.elderly.gov.hk\/tc_chi\/healthy_ageing\/personal_care\/common_eating_problems.html\" target=\"_blank\" rel=\"noopener\">(Department of Health's Elderly Health Services: Common Dietary Problems Among the Elderly)<\/a><\/p>\n<p>Combining both sides, a more complete statement is:<\/p>\n<ul>\n<li><strong>People with healthy stomachs<\/strong>Eating spicy food in moderation will not harm your stomach, nor is it necessary to deliberately avoid it.<\/li>\n<li><strong>People with pre-existing conditions such as gastritis, gastric ulcers, or gastroesophageal reflux disease<\/strong>Spicy foods may directly irritate the mucous membranes and ulcers, worsening pain or discomfort, and should be reduced or avoided.<\/li>\n<li><strong>Eating a large amount of spicy food on an empty stomach within a short period of time<\/strong>It may cause discomfort such as stomach pain, diarrhea, and heartburn\u2014the problem lies in the dosage and condition, not in the chili pepper itself.<\/li>\n<li>What really hurts the stomach is<strong>Spicy dishes are often accompanied by high levels of oil and salt.<\/strong>And habits such as overeating and drinking alcohol.<\/li>\n<\/ul>\n<h2 id=\"s8\">8. Who should pay special attention when eating spicy food?<\/h2>\n<p>The original draft listed \"patients with stomach problems, hemorrhoids, high blood pressure, and pregnant women with edema or gestational hypertension.\" This list needs to be revised.<strong>Some of the items had reasonable basis, but there was no evidence to support the claim that \"pregnant women's edema and gestational hypertension are related to eating spicy food.\"<\/strong>The following is a more accurate summary:<\/p>\n<table>\n<thead>\n<tr>\n<th>ethnic groups<\/th>\n<th>suggestion<\/th>\n<th>in accordance with<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Patients with gastritis, gastric ulcer, and gastroesophageal reflux<\/strong><\/td>\n<td>Reduce or avoid spicy foods, especially during acute flare-ups.<\/td>\n<td>Spicy foods can directly irritate mucous membranes and ulcers (Department of Health Elderly Health Services).<\/td>\n<\/tr>\n<tr>\n<td><strong>People allergic to chili peppers<\/strong><\/td>\n<td>Strictly avoid<\/td>\n<td>Hives and difficulty breathing may occur; in severe cases, laryngeal edema may develop.<\/td>\n<\/tr>\n<tr>\n<td><strong>During a hemorrhoid flare-up<\/strong><\/td>\n<td>It is recommended to avoid for the time being.<\/td>\n<td>This is a common clinical recommendation; there is limited evidence of a causal link between spicy food and hemorrhoids, but eating spicy food during an flare-up often subjectively worsens discomfort.<\/td>\n<\/tr>\n<tr>\n<td><strong>Pregnant women and breastfeeding women<\/strong><\/td>\n<td>Moderation is key; there's no need to deliberately avoid spicy food.<\/td>\n<td>There is no evidence that eating spicy food affects the fetus; however, heartburn and acid reflux are common during pregnancy, and excessive spiciness may worsen the discomfort.<\/td>\n<\/tr>\n<tr>\n<td><strong>Hypertension patients<\/strong><\/td>\n<td><strong>There's no need to specifically list chili peppers as taboo.<\/strong>However, attention must be paid to blood pressure control.<\/td>\n<td>Observational studies have shown that spicy food is associated with a lower risk of hypertension; clinical trials have not shown that capsaicin affects blood pressure.<\/td>\n<\/tr>\n<tr>\n<td><strong>People taking certain medications such as blood thinners<\/strong><\/td>\n<td>Please consult a doctor.<\/td>\n<td>It is recommended to consult a doctor or pharmacist before consuming large amounts of spices.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div class=\"note\"><strong>Two items that should be deleted from the original text<\/strong>The link between \"pregnant women's edema\" and \"gestational hypertension\" and eating spicy food.<strong>No research support could be found.<\/strong>Pregnancy-induced hypertension requires medical monitoring, and patients should follow their doctor's advice rather than trying to manage it by restricting their intake of spicy foods.<\/div>\n<h2 id=\"s9\">IX. Healthy ways to eat spicy food: A few practical principles<\/h2>\n<p>Of the four techniques proposed in the original manuscript, three are correct in direction and can be retained and supplemented; one needs to be rewritten.<\/p>\n<h3>9.1 Do not eat spicy food on an empty stomach<\/h3>\n<p>Correct. When the stomach is empty, there is no food to buffer the reaction, allowing capsaicin to irritate the mucous membrane more directly, making it more likely to cause stomach pain or discomfort. Recommendation:<strong>Eat some staple food or other foods first, then eat spicy food.<\/strong>\u3002<\/p>\n<h3>9.2 Fresh chili peppers are preferred.<\/h3>\n<p>You're on the right track. Fresh chili peppers have a much higher vitamin C content than dried chili peppers, and they contain no additional oil or sodium. It's worth noting that:<strong>Chili sauce and chili oil are often high in salt and fat.<\/strong>To obtain the nutritional benefits of chili peppers, fresh or dried chili peppers are better than processed sauces; however, it's also important to note that eating spicy food often increases overall food intake and oil consumption.<\/p>\n<h3>9.3 Use chili peppers and black pepper to reduce the amount of salt used.<\/h3>\n<p>This suggestion is reasonable. Natural spices can enhance flavor, making dishes taste better with less salt, and helping to reduce sodium intake. However, it's important to note...<strong>This cannot replace the overall goal of salt reduction.<\/strong>\u3002<\/p>\n<h3>9.4 There is no standard \"daily recommended intake\" \u2013 this point was correct in the original text.<\/h3>\n<p>The original text stated that \"there is currently no clear standard for daily intake of spicy food,\" which is...<strong>Correct<\/strong>No authoritative body has established a recommended daily intake of chili peppers. The Chinese Nutrition Society's \"Dietary Guidelines for Chinese Residents (2022)\" recommends a daily intake of 300 to 500 grams of vegetables, but...<strong>No separate figures were set for chili peppers.<\/strong>\u3002<\/p>\n<p>The reason is not hard to understand\u2014<strong>The spiciness varies greatly, and individual tolerance also differs significantly.<\/strong>Instead of chasing a single number, remember this practical criterion:<\/p>\n<ul>\n<li>Appears after meals<strong>Abdominal discomfort, burning sensation during bowel movements, diarrhea, or worsening of hemorrhoids.<\/strong>This indicates that the dosage has exceeded the individual's tolerance level and should be reduced.<\/li>\n<li>Take it slow: Start with \"mild\" and gradually determine the level of spiciness you can tolerate. This is safer than eating a large amount of spicy food once in a while.<\/li>\n<li>On days when you eat spicy food, pay attention to the dishes.<strong>Oil, salt and staple food portion<\/strong>This often has a greater impact on health than the chili peppers themselves.<\/li>\n<li>You can drink it to relieve the spiciness<strong>Milk or cheese drinks<\/strong>\u2014 Casein in dairy products can bind with capsaicin, which is more effective than drinking water; starchy foods such as rice and bread also help.<strong>It is not recommended to drink hot water or alcohol.<\/strong>On the contrary, it will aggravate the burning sensation.<\/li>\n<\/ul>\n<h2 id=\"s10\">10. Frequently Asked Questions<\/h2>\n<h3>How many chili peppers should you eat each day to be considered a moderate amount?<\/h3>\n<p>Authoritative bodies have not established a daily recommended intake for chili peppers. Even the \"Chinese Dietary Guidelines (2022)\" only recommends 300 to 500 grams of vegetables per day overall, without specifying a particular amount for chili peppers. A practical approach is...<strong>Based on the body's reaction<\/strong>If you experience abdominal discomfort, diarrhea, burning sensation during bowel movements, or worsening of hemorrhoids after eating spicy food, it means you have exceeded your personal tolerance. Starting with mild spiciness and gradually increasing the amount is safer than eating a large amount of highly spicy food at once.<\/p>\n<h3>Does eating spicy food really help you lose weight?<\/h3>\n<p>The effects were quite limited. A meta-analysis of randomized controlled trials of capsaicin supplements (15 studies, 762 participants) showed an average weight loss of approximately 0.51 kg, a BMI reduction of 0.25, and a waist circumference reduction of 1.12 cm, which the authors described as \"quite mild.\" On the other hand, an observational meta-analysis involving more than 180,000 people found that the group with the highest spicy food intake...<strong>The risk of being overweight\/obese is actually higher (OR 1.17).<\/strong>The reason is likely that spicy dishes are often accompanied by high levels of oil and salt.<strong>Weight depends on overall energy intake and expenditure; you can't lose weight by eating spicy food alone.<\/strong><\/p>\n<h3>Will eating spicy food damage my stomach or cause stomach ulcers?<\/h3>\n<p>For people with healthy stomachs, eating spicy food in moderation will not cause actual damage to the gastric mucosa\u2014the burning sensation caused by capsaicin is a result of stimulation of sensory nerves. However,<strong>For people with pre-existing gastritis, gastric ulcers, or gastroesophageal reflux, spicy foods may directly irritate the mucous membranes and ulcers, worsening discomfort.<\/strong>Such consumption should be reduced or avoided. The Hong Kong Department of Health's Elderly Health Service also lists \"eating spicy, fried, fatty, or high-fat foods\" as a possible cause of slowed digestion in the elderly and recommends avoiding it. Furthermore, spicy dishes are often accompanied by high levels of oil and salt, which is an even more noteworthy aspect.<\/p>\n<h3>Is the statement \"Eating spicy food more than 3 days a week reduces mortality by 14%\" true?<\/h3>\n<p>The numbers are roughly correct, but<strong>The reference group is often misspelled.<\/strong>The control group in this study (487,000 people in China, median follow-up 7.2 years) was...<strong>Eat less than once a week<\/strong>\"Eat it once a week,\" not \"3 to 5 days a week.\" Compared to the control group, the mortality risk ratio for those who ate spicy food 3 to 5 days a week and 6 to 7 days a week was 0.86 (approximately a 14% decrease), while the risk ratio for those who ate it 1 to 2 days a week was 0.90 (approximately a 10% decrease). Furthermore, this is...<strong>Observational studies<\/strong>This can only demonstrate a correlation, not a causal relationship.<\/p>\n<h3>Is the US study that says \"the risk of death from heart disease and stroke is 13% lower\" accurate?<\/h3>\n<p>Inaccurate. The NHANES III study at the University of Vermont (16,179 people, median follow-up 18.9 years) reported...\u00a0<strong>13% represents a decrease in the risk of \"all-cause mortality\".<\/strong>The hazard ratio was 0.87. The original paper indicated that mortality from vascular diseases showed a \"similar but...\"<strong>Not statistically significant<\/strong>The trend is towards \"...\". To describe 13% as the risk of death from heart disease and stroke is to apply the overall outcome to a single endpoint.<\/p>\n<h3>Which is better: fresh chili peppers, dried chili peppers, or chili sauce?<\/h3>\n<p>In terms of obtaining the nutritional value of chili peppers themselves,<strong>Fresh chili peppers are best<\/strong>\u2014Each 100 grams contains approximately 144 mg of Vitamin C (green chilies contain as much as 242 mg), while dried chilies lose over 70% of their Vitamin C during the drying process (down to about 31 mg). The dietary fiber, beta-carotene, and potassium in dried chilies are also concentrated due to dehydration. The main problem with chili sauce and chili oil is...<strong>Additional oil and sodium<\/strong>It's not the chili pepper itself.<\/p>\n<h3>What are some ways to relieve the spiciness of eating something too spicy?<\/h3>\n<p>\u559d<strong>Milk or cheese drinks<\/strong>More effective \u2013 casein in dairy products can bind to capsaicin and remove it. Starchy foods such as rice, bread, and mashed potatoes also help. Avoid drinking hot water or alcohol, as both can dilate blood vessels and worsen the burning sensation. If you experience persistent severe stomach pain, vomiting, or diarrhea after eating spicy food, seek medical attention as soon as possible.<\/p>\n<h3>Can people with hemorrhoids eat spicy food?<\/h3>\n<p>hemorrhoid<strong>During an attack<\/strong>It is generally recommended to temporarily avoid spicy foods, a common clinical suggestion. However, it should be noted that the causal evidence between spicy foods and hemorrhoids is actually limited; it is mostly a matter of patients' subjective feelings that spicy foods worsen the condition. If hemorrhoids experience recurrent bleeding, pain, or prolapse, a medical examination should be sought, and dietary adjustments should not be the sole treatment.<\/p>\n<h3>Is it okay for pregnant women or breastfeeding mothers to eat spicy food?<\/h3>\n<p>There is no evidence that moderate consumption of spicy food will affect the fetus or baby. However, it's important to note that heartburn and acid reflux are common during pregnancy, and excessive spiciness may worsen these discomforts.<strong>Adjust your intake based on your own comfort level; there's no need to deliberately avoid spicy food, nor is it necessary to restrict spicy food \"to prevent water retention or gestational hypertension.\"<\/strong>\u2014No evidence was found to support the latter. Gestational hypertension requires medical monitoring and should be treated according to medical advice.<\/p>\n<h3>Does eating spicy food cause \"internal heat\"?<\/h3>\n<p>\"Getting too much internal heat\" is a concept in Traditional Chinese Medicine and folk medicine. From a modern medical perspective, the mouth ulcers, throat discomfort, or skin redness that some people experience after eating spicy food can be attributed to several factors: capsaicin irritating the mucous membranes, sweating and increased body temperature after eating, and...<strong>Spicy dishes are often accompanied by high-oil, high-salt, and high-sugar drinks.<\/strong>If you are prone to this type of reaction, reducing the spiciness and portion size, and paying attention to your overall diet, is usually sufficient.<\/p>\n<h3>Is it helpful for people who don't eat spicy food to switch to bell peppers?<\/h3>\n<p>It's useful, and bell peppers are even better in some nutrients.<strong>Red bell peppers have higher levels of vitamin A (157 micrograms of RAE) and beta-carotene (1,620 micrograms) than chili peppers.<\/strong>It also contains 128 mg of Vitamin C per 100g and is relatively high in dietary fiber (2.1g). Bell peppers contain almost no capsaicin, making them suitable for people who cannot eat spicy food or have sensitive stomachs. Other vegetables in the same category include green and yellow bell peppers, all of which can be chosen as everyday vegetables.<\/p>\n<h2 id=\"sources\">Source of information<\/h2>\n<h3>Hong Kong official data<\/h3>\n<ul>\n<li><a href=\"https:\/\/www.elderly.gov.hk\/tc_chi\/healthy_ageing\/personal_care\/common_eating_problems.html\" target=\"_blank\" rel=\"noopener\">Department of Health's Elderly Health Services: Common Dietary Problems Among the Elderly<\/a><\/li>\n<li><a href=\"https:\/\/www.chp.gov.hk\/files\/pdf\/3_colorectal_cancer_prevention_and_screening_chi.pdf\" target=\"_blank\" rel=\"noopener\">Centre for Health Protection: Colorectal Cancer Prevention and Screening<\/a><\/li>\n<li><a href=\"https:\/\/www.colonscreen.gov.hk\/\" target=\"_blank\" rel=\"noopener\">Department of Health Colorectal Cancer Screening Program<\/a><\/li>\n<li><a href=\"https:\/\/www.gov.hk\/tc\/residents\/health\/foodsafe\/healthyeating.htm\" target=\"_blank\" rel=\"noopener\">Hong Kong Government One-Stop Service: Healthy Eating<\/a><\/li>\n<\/ul>\n<h3>international organizations<\/h3>\n<ul>\n<li><a href=\"https:\/\/www.who.int\/zh\/news-room\/fact-sheets\/detail\/healthy-diet\" target=\"_blank\" rel=\"noopener\">World Health Organization: Healthy Eating<\/a><\/li>\n<li><a href=\"https:\/\/www.who.int\/news-room\/fact-sheets\/detail\/cancer\" target=\"_blank\" rel=\"noopener\">World Health Organization: Cancer<\/a><\/li>\n<\/ul>\n<h3>Research Literature<\/h3>\n<ul>\n<li>Lv J, et al. Consumption of spicy foods and total and cause specific mortality: population based cohort study.\u00a0<em>BMJ<\/em>. 2015.\u00a0<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/26242395\/\" target=\"_blank\" rel=\"noopener\">PMID 26242395<\/a><\/li>\n<li>Chopan M, Littenberg B. The Association of Hot Red Chili Pepper Consumption and Mortality: A Large Population-Based Cohort Study.\u00a0<em>PLoS One<\/em>. 2017.\u00a0<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/28068423\/\" target=\"_blank\" rel=\"noopener\">PMID 28068423<\/a><\/li>\n<li>Bonaccio M, et al. Chili Pepper Consumption and Mortality in Italian Adults.\u00a0<em>J Am Coll Cardiol<\/em>. 2019.\u00a0<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/31856971\/\" target=\"_blank\" rel=\"noopener\">PMID 31856971<\/a><\/li>\n<li>Chan WC, et al. Spicy food consumption and risk of gastrointestinal-tract cancers: findings from the China Kadoorie Biobank.\u00a0<em>Int J Epidemiol<\/em>. 2021.\u00a0<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/33484129\/\" target=\"_blank\" rel=\"noopener\">PMID 33484129<\/a><\/li>\n<li>Chili pepper intake and all-cause and disease-specific mortality: a meta-analysis.\u00a0<em>Int J Vitam Nutr Res<\/em>. 2023.\u00a0<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/35038885\/\" target=\"_blank\" rel=\"noopener\">PMID 35038885<\/a><\/li>\n<li>Meta-analysis evaluating the impact of chili-pepper intake on all-cause and cardiovascular mortality.\u00a0<em>Ann Med Surg<\/em>. 2021.\u00a0<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/34603712\/\" target=\"_blank\" rel=\"noopener\">PMID 34603712<\/a><\/li>\n<li>The effects of capsaicin intake on weight loss among overweight and obese subjects: a systematic review and meta-analysis of RCTs.\u00a0<em>Br J Nutr<\/em>. 2023.\u00a0<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/36938807\/\" target=\"_blank\" rel=\"noopener\">PMID 36938807<\/a><\/li>\n<li>The effect of red pepper\/capsaicin on blood pressure and heart rate: a systematic review and meta-analysis of clinical trials.\u00a0<em>Phytother Res<\/em>. 2021.\u00a0<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/34676607\/\" target=\"_blank\" rel=\"noopener\">PMID 34676607<\/a><\/li>\n<li>Effects of spicy food consumption on overweight\/obesity, hypertension and blood lipids in China: a meta-analysis of cross-sectional studies.\u00a0<em>Nutr J<\/em>. 2023.\u00a0<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/37291603\/\" target=\"_blank\" rel=\"noopener\">PMID 37291603<\/a><\/li>\n<li>Mason L, et al. Systematic review of topical capsaicin for the treatment of chronic pain.\u00a0<em>BMJ<\/em>. 2004.\u00a0<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/15033881\/\" target=\"_blank\" rel=\"noopener\">PMID 15033881<\/a><\/li>\n<li>Efficacy and safety of topical capsaicin in the treatment of osteoarthritis pain: a systematic review and meta-analysis.\u00a0<em>Phytother Res<\/em>. 2024.\u00a0<a href=\"https:\/\/pubmed.ncbi.nlm.nih.gov\/38761115\/\" target=\"_blank\" rel=\"noopener\">PMID 38761115<\/a><\/li>\n<\/ul>\n<h3>Nutritional data<\/h3>\n<ul>\n<li>USDA FoodData Central: Peppers, hot chili, red, raw (FDC ID 170106); Peppers, hot chili, green, raw (170497); Peppers, sweet, red, raw (170108); Peppers, hot chile, sun-dried (168570)<\/li>\n<\/ul>\n<div class=\"disclaimer\"><strong>Health Declaration<\/strong>This article is for health education purposes only and does not constitute medical advice, nor can it replace a doctor's diagnosis and treatment. Most of the studies cited are observational studies, which can only show correlations, not causal relationships. Everyone's constitution and tolerance are different. If you have stomach problems, hemorrhoids, or other chronic illnesses, or are currently taking medication, please consult a doctor or registered dietitian first. If you experience persistent abdominal pain, severe vomiting, diarrhea, black stools, or bloody stools after eating spicy food, seek medical attention immediately; in emergencies, call [phone number missing].\u00a0<strong>999<\/strong>\u00a0Or go to the emergency room.<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>\u706b\u934b\u5e97\u88e1\u628a\u751f\u8fa3\u6912\u6574\u689d\u4e1f\u9032\u934b\u4e2d\uff0c\u662f\u4e0d\u5c11\u4eba\u719f\u6089\u7684\u5834\u666f\u3002\u5403\u8fa3\u9664\u4e86\u300c\u958b\u80c3\u3001\u4e0b\u98ef\u300d\uff0c\u8fd1\u5341\u591a\u5e74\u4ea6\u7d2f\u7a4d\u4e86\u4e00\u6279\u5927\u578b\u7814\u7a76\uff0c\u628a\u5403\u8fa3 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