The pepper contains a pungent substance that affects wellness. Gastroenterologist Maria Yuryevna Petrachenkova told “Rambler” in which instances spicy food might be beneficial and to whom it is better to abstain from it.
The organic compound capsaicin is responsible for the piquancy, which pepper produces for defense against herbivores. When capsaicin touches receptors in the mouth and on the skin, the body immediately reacts—heat, a tingling sensation, and a slight feeling of pain appear, which is what is called spiciness.
“How much sharpness a person can tolerate is largely determined by genetics and habituation to such food. Carriers of one version of a certain gene have higher sensitivity—they perceive the burning far more strongly. Others can consume even the hottest chili and barely notice it.”
Some studies also show: the more spicy food in the diet, the higher the pain threshold and the better a person endures piquancy.
Benefits of Spicy Food
Speeds Up Metabolism
The notion that spicy food can “rev up metabolism” is rather prevalent, but there is no convincing scientific data in its favor. Although some effect exists, it is limited and short-lived. Capsaicin can indeed slightly increase energy expenditure. This is due to the body generating more heat. Furthermore, for some individuals, hot food lessens the feeling of hunger, which may indirectly affect calorie intake.
“Spicy meals do not hasten metabolism enough to impact weight noticeably. One cannot lose weight just by adding chili peppers. Digestion is regulated by numerous mechanisms, and piquancy barely alters the rate at which sustenance passes through,” explains the specialist.
Benefit for the Cardiovascular System
In a study published in the journal Angiology, authors discovered that compared to those who rarely (less than one day a week) ate pungent food, those who consumed it more often had a 12% lower risk of death from any cause. Additionally, eating hot food is linked to a markedly smaller risk of fatality from cardiovascular ailments. However, no such connection was established regarding death from stroke.
Regarding the impact of spicy food on blood pressure, scientists’ conclusions are mixed. For example, a large study among residents of China indicated that women who regularly introduce hot peppers and spices into their diet have slightly lower systolic (upper) pressure, and cases of hypertension occur less frequently. But a broader review of clinical trials, published in the journal Phytotherapy Research, demonstrated that capsaicin has no direct effect on adult blood pressure: if an effect emerges, it is very slight and erratic.
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