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Chili peppers may have adverse effects in some individuals, and many people do not like its burning sensation.
Burning sensation
Chili peppers are well known for their hot, burning flavor.
The substance responsible is capsaicin, which binds to pain receptors and causes an intense burning sensation.
For this reason, the compound oleoresin capsicum extracted from chili peppers is the main ingredient in pepper sprays.
In high amounts, it causes severe pain, inflammation, swelling, and redness.
Over time, regular exposure to capsaicin may cause certain pain neurons to become insensitive to further pain.
Stomach pain and diarrhea
Eating chili can cause intestinal distress in some people.
The symptoms may include abdominal pain, a burning sensation in your gut, cramps, and painful diarrhea.
This is more common in people with irritable bowel syndrome (IBS). Chili can temporarily worsen symptoms in those who are not used to eating it regularly.
For this reason, people with IBS may want to limit their consumption of chili and other spicy foods.
Cancer risk
Cancer is a serious disease characterized by abnormal cell growth.
Evidence on the effects of chili on cancer is mixed.
Test-tube and animal studies indicate that capsaicin, a plant compound in chili peppers, may either increase or decrease your risk of cancer.
Observational studies in humans link chili pepper consumption to an increased risk of cancer, especially of the gallbladder and stomach.
Additionally, red chili powder has been identified as a risk factor for mouth and throat cancer in India.
Keep in mind that observational studies cannot prove that chili peppers cause cancer, only that people who ate high amounts of chili peppers were more likely to get it.
Further studies are needed to determine whether heavy chili intake or capsaicin supplements are safe in the long term. *
