Researchers studied nearly 15,000 adults in China to understand if eating spicy food affects the chances of developing colon polyps—small growths in the colon that can sometimes become cancer. They found that people who ate the most spicy food had about 24% higher risk of developing polyps compared to those who ate the least spicy food. The risk was even higher for larger polyps. While this doesn’t mean everyone should avoid spicy food, it suggests that people at high risk for colon cancer might want to limit how much spicy food they eat.

The Quick Take

  • What they studied: Whether eating spicy food regularly increases the chance of developing polyps (small growths) in the colon
  • Who participated: 14,907 Chinese adults between ages 40 and 80 who were considered at higher risk for colon cancer. Researchers tracked their eating habits and checked their colons with a camera to look for polyps
  • Key finding: People who ate the most spicy food had a 24% higher risk of developing colon polyps compared to those who ate the least. The risk was even stronger for larger polyps. This connection held true even after accounting for other factors like age, weight, and smoking
  • What it means for you: If you’re at high risk for colon cancer, reducing spicy food intake might help lower your polyp risk. However, this study was done in China where spicy food consumption is very high, so results may not apply equally to everyone. Talk to your doctor about your personal risk factors

The Research Details

This was a cohort study, which means researchers followed a large group of people over time and tracked their habits. Between 2018 and 2022, researchers enrolled 14,907 Chinese adults aged 40-80 and asked them detailed questions about their eating habits using a food frequency questionnaire—basically a checklist of foods they eat regularly. They categorized how much spicy food each person ate into four groups, from lowest to highest consumption.

All participants underwent colonoscopy (a procedure where doctors use a camera to look inside the colon) to check for polyps. When polyps were found, doctors took samples to determine what type they were. Researchers then used statistical methods to compare polyp rates between people who ate different amounts of spicy food, while accounting for other factors that might affect polyp risk like age, sex, weight, and smoking status.

The researchers also looked at whether the relationship between spicy food and polyps was linear (straight line) or curved, and examined whether the effect differed based on polyp size, location in the colon, and type.

This research approach is important because it allows researchers to study real-world eating patterns and their health effects in a large population. By following people over time and collecting detailed dietary information, researchers can identify associations between specific foods and disease risk. The study’s large size (nearly 15,000 people) and careful statistical adjustments make the findings more reliable than smaller studies

Strengths: Large sample size, validated dietary assessment tool, confirmed diagnoses through colonoscopy with tissue samples, careful adjustment for multiple other factors, and analysis of different polyp types and locations. Limitations: The study was conducted only in China, so results may not apply to other populations with different diets and genetics. Dietary information was collected only once at the start, so it may not reflect long-term eating patterns. The study shows association, not proof that spicy food causes polyps—other unmeasured factors could be involved

What the Results Show

Among the 14,907 participants, researchers found 4,797 colorectal polyps and 2,607 adenomas (a specific type of polyp that’s more likely to become cancer). People in the highest spicy food consumption group had a 24% increased risk of polyps compared to those in the lowest group. This increased risk was consistent across different analyses and remained significant even after adjusting for age, sex, body weight, smoking, and other factors.

The risk was even stronger for larger polyps (those bigger than 5mm), suggesting that spicy food consumption may be particularly associated with more significant polyp growth. The relationship between spicy food and polyp risk appeared to increase steadily as spicy food consumption increased—there wasn’t a sudden jump at any particular level.

When researchers looked at different types of polyps based on their appearance and location in the colon, the increased risk from spicy food was found across all categories. This means the effect wasn’t limited to one specific type of polyp or one area of the colon.

The study found that the association between spicy food and polyp risk was consistent whether polyps appeared alone or in multiple locations. The risk pattern was similar for both adenomas (the most concerning type) and other polyp types. Interestingly, the effect was seen in both the lower part of the colon (distal) and the upper part (proximal), suggesting spicy food affects the entire colon similarly

Previous research on spicy food and colon cancer risk has been limited and sometimes contradictory. Some studies suggested spicy foods might have protective effects, while others found no clear relationship. This study is one of the largest to specifically examine spicy food and polyp formation, and it’s the first major study in a high-consumption population. The findings suggest that in populations where spicy food intake is very high, there may be a real increased risk that wasn’t apparent in populations with lower consumption levels

This study has several important limitations. First, it was conducted only in China, where spicy food consumption is much higher than in most Western countries—the findings may not apply to people who eat less spicy food. Second, researchers asked about diet only once at the beginning of the study, so they couldn’t track changes in eating habits over time. Third, the study shows an association but cannot prove that spicy food directly causes polyps—other factors could explain the relationship. Fourth, the study couldn’t determine which specific spicy ingredients (like chili peppers) or preparation methods were responsible. Finally, people who participated may have been different from those who didn’t, which could affect results

The Bottom Line

For people at high risk of colon cancer (family history, previous polyps, or other risk factors), consider moderating spicy food intake as a potential preventive measure. This recommendation has moderate confidence based on this large study, but should be combined with other proven preventive strategies like regular screening, maintaining healthy weight, exercising, and eating plenty of fiber. For people at average risk with no family history, this finding alone doesn’t warrant major dietary changes, but it’s worth being aware of

This finding is most relevant to people in East Asian populations where spicy food consumption is very high, people with a family history of colon cancer, and those who have previously had polyps removed. People at average risk in Western countries who eat spicy food occasionally probably don’t need to make major changes based on this single study. Anyone with concerns about their colon cancer risk should discuss screening and prevention strategies with their doctor

Polyps develop over years, not weeks or months. If you reduce spicy food intake, you wouldn’t expect to see changes in polyp risk immediately. Benefits would likely take months to years to become apparent. Regular colon cancer screening (colonoscopy) remains the most important way to catch and remove polyps before they become dangerous

Want to Apply This Research?

  • Track spicy food consumption weekly by logging the number of meals containing chili peppers, hot sauce, or other spicy ingredients. Rate the spice level (mild, medium, hot) to monitor both frequency and intensity of intake
  • Set a goal to reduce spicy meals from current baseline by 25-50% over 4 weeks. Replace some spicy dishes with flavorful alternatives using herbs, garlic, and other seasonings. Log substitutions made and note any digestive changes
  • Monitor spicy food intake monthly and track any gastrointestinal symptoms. For users at high risk, correlate dietary changes with colonoscopy screening results over time (typically every 3-5 years depending on risk level). Set reminders for recommended screening appointments

This research shows an association between spicy food consumption and colon polyp risk in a Chinese population, but does not prove that spicy food causes polyps. Individual risk varies based on genetics, family history, age, and other factors. This information should not replace medical advice from your healthcare provider. If you have concerns about colon cancer risk or polyp development, consult with your doctor about appropriate screening and prevention strategies for your individual situation. Regular colonoscopy screening remains the gold standard for detecting and preventing colorectal cancer, regardless of dietary choices.