Can spicy food cause gastritis in healthy people? How safe is the “fire” in the stomach for the stomach?

And what is more in pepper, spices and seasonings – harmful or useful? told about this gastroenterologist Svetlana Domozhirova.

What is the use of spicy and spicy?

– If we talk about the spices used in cooking, and not about spicy fast food, then we can note many useful properties of hot spices. They speed up the metabolism and, as a result, contribute to faster and more efficient burning of calories. Also, spicy spices in moderation stimulate the secretion of gastric juice. Due to this, blood flow to the walls of the stomach increases, and its mucous membrane is better restored. However, excess juice can enter the esophagus and cause an unpleasant burning sensation.

Thanks to capsaicin, a substance contained in hot peppers, the accumulation of cholesterol on the walls of blood vessels is reduced. Capsaicin also fights harmful bacteria that can enter the body with food. In hot countries, food is rich in hot spices in order to destroy bacteria and viruses that come with food.

Pepper, rich in capsaicin, is detrimental to the bacteria Helicobacter pylori, which cause inflammation of the stomach. Clove has antibacterial and antimicrobial properties. The main substance of turmeric root – curcumin – has anti-inflammatory, antitumor, antibacterial properties.

Capsaicin is also capable of killing certain cancer cells in the body.

Some mixtures of hot spices have a positive effect on blood circulation. Scientists have proven that due to the release of endorphins in response to the use of hot spices, mood improves.

People who prefer spicy food rarely consume it in huge portions, which means they control their calorie intake more effectively.

Can spicy food lead to gastritis?

– Spicy food cannot cause gastritis. But in people with existing stomach problems, it provokes exacerbations and pain by increasing the release of acid, which irritates the already poorly protected mucosa. Also, spices increase the secretion of gastric juice, increasing aggression on the already inflamed walls of the gastrointestinal tract, and its excess leads to acid reflux into the esophagus with an unpleasant burning sensation.

Spicy food should not be consumed in diseases of the gastrointestinal tract (gastritis, stomach and duodenal ulcers, colitis, pancreatitis, cholecystitis, hepatitis, cholelithiasis).

Also, any spice can cause an allergic reaction. Allergies to spices are more likely to overlap with pollen and fragrance allergies, as spices are plant components. Among spices, curry, pepper, ginger, cinnamon, cumin and coriander can cause allergies. Its symptoms include itching, skin rash, sneezing and nasal congestion, redness and itching of the eyes, watery eyes; extremely rarely, a serious condition can develop – anaphylaxis. By the way, coughing when inhaling spices is more often associated with the irritating effect of spices on the respiratory mucosa, and not with a true allergic reaction.