Gastroenterologist warned about the dangers of too hot and spicy food

Eating too hot and spicy food can pose a risk to the health of the gastrointestinal tract and requires a conscious approach, especially in the presence of chronic diseases. Evgeny Belousov, a gastroenterologist at JSC "Medicine" (Academician Roitberg clinic), Candidate of Medical Sciences, told Izvestia about this.

According to him, the temperature of the dishes plays a key role. Food served at temperatures above 65 degrees is classified by the International Agency for Research on Cancer as a probable carcinogen for humans. Regular thermal exposure to the mucous membrane of the esophagus and stomach disrupts its protective functions, promotes the development of chronic inflammation and epithelial atrophy, and also increases the risk of squamous cell carcinoma of the esophagus. This habit is most dangerous for patients with gastroesophageal reflux disease.

"As for spicy food, the main active ingredient is capsaicin contained in chili peppers. In healthy people, moderate consumption of spicy foods can stimulate the secretion of gastric juice, improve microcirculation in the mucosa, and even have anti-inflammatory and antioxidant effects. However, in the presence of gastritis, peptic ulcer of the stomach or duodenum, especially in the acute phase, spicy food increases the production of hydrochloric acid, irritates damaged mucous membranes, provokes pain, heartburn, nausea and slows down the healing of erosions. In such cases, its use is strongly discouraged," the specialist said.

Prohibited foods in winter: what can not be eaten so as not to depress the immune system

Belousov called for special attention to be paid to the combination of products. According to him, eating spicy food together with alcohol, coffee, citrus fruits, carbonated drinks or fatty dishes significantly increases the irritating effect on the stomach. Alcohol, in particular, destroys the protective mucosal layer, making the mucosa more vulnerable to acid and capsaicin.

However, not all spices have the same effect on the digestive tract. The doctor noted that turmeric, ginger, coriander and garlic in moderation have anti-inflammatory and antimicrobial properties and can be useful in the absence of exacerbations and normal acidity.

Recommendations on the frequency of consumption of hot and spicy food, according to the expert, should be individual. It is acceptable for healthy people to include moderately spicy dishes in their diet two to three times a week, avoiding excessive spiciness. For patients with chronic diseases of the gastrointestinal tract, such products are allowed only during a period of stable remission and in minimal quantities after consultation with a doctor. The gastroenterologist recommended cooling hot food to 50-60 degrees before use, emphasizing that compliance with these rules can reduce health risks without completely abandoning the usual tastes.

Gastroenterologist Tatiana Golovchanskaya, in an interview with Izvestia on December 16, stated that the winter diet and holiday habits affect the work of the gastrointestinal tract in children and adults, and seasonal dietary changes can lead not only to discomfort, but also to serious problems. According to the doctor, with the arrival of cold weather, many people's lifestyles change, there is less movement, more heavy food, sweets, hot drinks and long feasts. At the same time, the number of fresh vegetables, fruits and berries is decreasing, and the variety of diets is decreasing. She noted that such a shift directly affects the functioning of the intestine.

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