High Chili Pepper Intake Linked to Increased GI Cancer Risk, Especially Esophagus

A meta-analysis of 14 observational studies involving over 11,000 participants found that high chili pepper consumption was associated with about a 64% higher risk of gastrointestinal cancers overall, with the strongest link for esophageal cancer (nearly a threefold increase). Regional differences were noted, and no causal relationship can be established due to the observational nature of the data; more research is needed to determine safe intake levels and underlying mechanisms.