The Scorching Truth About Chili Peppers and Cancer Risk A recent review published in Frontiers in Nutrition has reignited a long standing debate about the potential health risks associated with consuming chili peppers.
While advocates of spicy cuisine have touted the benefits of capsaicin, the active compound responsible for the fiery sensation, new evidence suggests that heavy consumption may be linked to an increased risk of certain gastrointestinal cancers.
Researchers combined data from 14 observational studies involving over 11,000 participants, including more than 5,000 people diagnosed with gastrointestinal cancers.