CHILI PEPPERS
Chili peppers are associated with higher stomach cancer rates, epidemiologists from the Mexico National Institute of Public Health and Yale University concluded. In a study of the dietary habits of Mexico City residents, people who described themselves as “heavy” eaters of hot chili peppers were 17 times for likely to have stomach cancer than those who did not consume hot peppers. “Medium” consumers had four times as much stomach cancer. Previous laboratory and cell tissue studies indicated that capsaicin, a substances in hot peppers that makes them hot, is a carcinogen.
Source: “Hot Peppers Linked to Stomach Cancer,” Berkshire Eagle, February 26, 1994.