Spicy foods and chili peppers contain the primary ingredient capsaicin, which has potential health benefits. However, their efficacy in some health outcomes is also fiercely disputed, and some side effects have been confirmed. To assess the quality and strength of the associations between spicy food and chili pepper consumption and different health outcomes. An umbrella review is performed in humans. Eleven systematic reviews and meta-analyses with a total of 27 findings are identified. The health effect of consuming spicy food and chili peppers is unclear. Furthermore, the characteristics and context of different world regions and populations should be carefully considered. Direct correlations exist in esophageal cancer, gastric cancer, and gallbladder cancer. However, negative connections are reported in metabolism, mortality, and cardiovascular disease. Dose–response analysis reveals a significant nonlinear relationship between gastric cancer risk and capsaicin intake. The consumption of spicy foods and chili peppers is typically safe. However, high-quality proof is available to confirm this conclusion.

中文翻译：

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辛辣食物和辣椒与多种健康结果：综合审查

辛辣食物和辣椒含有主要成分辣椒素，它具有潜在的健康益处。然而，它们在某些健康结果方面的功效也存在激烈争议，一些副作用已得到证实。评估辛辣食物和辣椒消费与不同健康结果之间关联的质量和强度。对人类进行综合审查。确定了 11 项系统评价和荟萃分析，共计 27 项发现。食用辛辣食物和辣椒对健康的影响尚不清楚。此外，应仔细考虑世界不同地区和人口的特征和背景。食道癌、胃癌和胆囊癌之间存在直接相关性。然而，在新陈代谢、死亡率、和心血管疾病。剂量反应分析揭示了胃癌风险与辣椒素摄入量之间存在显着的非线性关系。食用辛辣食物和辣椒通常是安全的。然而，高质量的证据可以证实这一结论。