De ce consumul de ardei iute nu e atât de sănătos împotriva cancerului așa cum se credea

Recent research indicates that high consumption of hot peppers may increase the risk of esophageal cancer, contradicting previous beliefs about their health benefits. While capsaicin is known for its anti-inflammatory properties, it may also cause chronic irritation in tissues, potentially leading to tumor development. Individuals consuming large amounts of hot peppers are significantly more likely to develop esophageal cancer and other gastrointestinal tumors. However, the evidence remains inconclusive for other types of digestive cancers. The esophagus may be particularly vulnerable due to repeated exposure to spicy foods, which could irritate its lining.