الصحة والعلوم الشرق الأوسط
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المصدر: الصحة والعلوم الشرق الأوسط
10 Hrsجاهز للتشغيل
جاهز للتشغيل
A recent study suggests that excessive consumption of spicy foods, particularly chili peppers containing the compound capsaicin, may be linked to an increased risk of gastrointestinal cancers, especially esophageal cancer, with a nearly threefold higher risk compared to those who consume them in small quantities. The findings showed that individuals who eat larger amounts of chili peppers are up to about 64% more likely to develop gastrointestinal cancers. However, the study clarifies that these associations do not establish a direct causal relationship, and the results vary between countries depending on factors such as genetics, cooking methods, and dietary habits. Experts recommend not completely abstaining from spicy foods but emphasizing moderation, until long-term studies confirm the extent of their impact on health.
تنويه: هذا ملخص تم إنشاؤه بواسطة الذكاء الاصطناعي
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