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Background: Although the ingestion of chilli has been associated with gastroesophageal reflux (GER) symptoms, there are no studies that have explored the effect of a chronic ingestion of different kinds of chilli with a variable content of capsaicin as a cause of GER. Methods: The effect of chilli on esophageal 24-hour pH monitoring was studied in 12 healthy subjects without GER symptoms before and after of ingestion one of two kinds of chilli. Patients were randomized to ingest 3 g daily of cascabel chilli (Capsicum annum coraciforme containing 880 ppmof capsaicin) or ancho chilli (Capsicum annum grossum containing 488 ppm of capsaicin). Results: After chilli ingestion, the Johnson De Meester Index (JDI) increased significantly [basal: 7 (1–14), after chilli: 13 (2–69), p = 0.0047]. When considering both kinds of chilli separately, the JDI varied, although nonsignificantly, with the ancho chilli [basal: 3 (1–8), after chilli: 10 (2–69), p = 0.11], and significantly with the cascabel chilli [basal: 10 (5–14), after chilli: 18 (2–44), p = 0.028]. Conclusion: Our results suggest that the chronic ingestion of chilli induces GER, and that the magnitude of the induced reflux seems to be related to the kind of chilli.

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