Can Hot Peppers Be Dangerous To Your Health?

Chile peppers are the fruits of plants from the genus Capsicum, and come mostly from Capsicum annuum, the species that includes paprika and jalapeno. Chiles lend rich flavor, color and a healthy supply of vitamin C to a diverse array of global cuisines, and also offer medicinal uses like the relief of pain or respiratory congestion. Yet chile peppers and their extracts illustrate the point that natural and herbal do not always equal risk-free, especially in high doses. Consult with your doctor if you have concerns about consuming hot peppers.

Capsaicin and Capsaicinoids

The unique pungency, or "heat", of chili peppers arises from a mixture of capsaicinoids, a group of compounds found only in the Capsicum species. The most prevalent and best-known of these chemicals is capsaicin. According to New Mexico State University's Chile Pepper Institute, capsaicinoids evolved so that mammals, especially rodents, would not eat Capsicum fruits. Mammalian guts destroy the seeds. However, birds, who cannot taste or feel capsaicinoids, widely disperse chile pepper seeds through their droppings. Humans are the only mammals known to take on the pleasures and benefits as well as the perils of chile peppers.

Safety Classification

The U.S. Food and Drug Administration (FDA) classifies Capsicum fruits and foods processed with them as GRAS, or "generally recognized as safe," for people without allergies. While permitting it as an external pain reliever, the FDA does not recognize extracted capsaicin as a food additive or a cold sore and fever blister treatment. The European Union and the United Nations Food and Agriculture Organization take similar positions. Many countries far more tightly regulate oleoresin capsicum, or pepper spray, an ultra-concentrated extract used by police or for self-defense purposes. Jalapenos measure 5,000 Scoville, or pepper "heat" units, but pepper spray comes in at 1.5 million units.

Skin and Eye Effects

Hot peppers and their extracts can hurt and irritate the skin and eyes because capsaicinoids stimulate the release of substance P, the nervous system's pain messenger. According to the Chile Pepper Institute, milk helps ease any burning of the mouth or skin, while repeated flushing with water can relieve the eyes. Skin creams containing regulated amounts of capsaicin effectively relieve pain because when used as directed, they deplete substance P. However, chile pepper workers may develop severe skin rashes. Pepper spray can cause skin blistering and eye damage, especially to the corneas.

Consequences for the Gut

Capsaicinoids can cause sensations of burning and irritation in the esophagus, abdomen and anus, and sometimes diarrhea. Some scientific studies associate high, prolonged chile pepper consumption especially with gastrointestinal ulcers or cancers. Others, however, do not recognize these links. A 2010 "Indian Journal of Cancer" review even describes capsaicin as protective against cancer and stomach ulcers.

Respiratory and Cardiovascular Harms

The respiratory and cardiovascular harms of capsaicinoids are mostly seen among chile pepper workers and people exposed to pepper spray. Inhaling capsaicin can lead not only to coughing and sneezing, but an excessive rise in blood pressure that may lead to heart attack or stroke, as well as constriction of the bronchial passages. Especially in people with asthma or other underlying respiratory disorders, pepper spray can cause respiratory arrest.