Bangkok: A recent discussion has raised questions about the relationship between spicy food consumption and the risk of liver cancer, particularly concerning the notion that eating spicy food increases the risk of dying from liver cancer by 20%.

According to Thai News Agency, this claim lacks scientific grounding, as the real concern lies with the toxin aflatoxin, not the spiciness itself.

Capsaicin, the component responsible for the spiciness in chili peppers, is known to stimulate appetite and enhance the stomach’s ability to absorb food. Regular consumers of spicy food often develop a tolerance, experiencing reduced gastrointestinal pain and burning sensations due to the adaptive nature of capsaicin receptors. However, those unaccustomed to spicy food might experience discomfort and increased bowel movements.

Individuals with conditions like acid reflux, gastritis, and irritable bowel syndrome are advised to avoid spicy foods as they can exacerbate symptoms. Gradually introducing spiciness can help prevent symptom recurrence. Despite these concerns, spicy food itself is not linked to liver cancer development. Instead, aflatoxin, a toxin from the fungus Aspergillus flavus, is identified as a significant liver cancer risk factor.

Aflatoxin contamination, often found in dried chilies and various agricultural products, poses serious health risks, including chronic liver inflammation, cirrhosis, liver cancer, and possible effects on the kidneys and heart. This toxin is resilient to high temperatures, making it crucial for consumers to be vigilant about food sources and storage practices.

Common foods at risk of aflatoxin contamination include noodles, Pad Thai, and Somtam, especially when they contain ground chili, ground peanuts, or dried shrimp. Proper food preparation and selection of hygienic dining establishments are essential preventive measures.

To mitigate aflatoxin exposure, drying foods in strong sunlight can degrade the toxin, while purchasing fresh, mold-free ingredients is advised. Moldy foods should be entirely discarded to avoid aflatoxin spread. Homemade seasonings and careful food storage also play vital roles in reducing contamination risks.

Mothers, particularly those breastfeeding, should exercise caution with aflatoxin-prone foods, ensuring their safety and that of their children. Through informed choices and preventive practices, aflatoxin exposure can be minimized, safeguarding health without compromising the enjoyment of spicy foods.