581 Chili Improves Gastroesophageal Reflux Symptoms in Patients with Non Erosive Gastroesophageal Reflux Disease (NERD)

J of Gastro and Hepatol

2014

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Section: Discussionsupporting

confidence: 59%

Gastroesophageal reflux symptoms in typical and atypical GERD: Roles of gastroesophageal acid refluxes and esophageal motility

Patcharatrakul

J of Gastro and Hepatol

2014

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“…The overall symptom scores decreased from 3.3 ± 0.6 at baseline to 1.7 ± 0.2 at the end of week 5 for red chili treatment compared to from 3.4 ± 0.7 to 2.5 ± 0.3 for placebo treatment. In a preliminary study in 8 patients with NERD, red chili ingestion for 6 weeks significantly improved total GERD, heartburn, and regurgitation symptom scores compared to placebo 59. The authors found that, at baseline, total GERD scores, heartburn, and regurgitation scores were similar comparing between chili and placebo capsules (chili vs. placebo: 7.6 ± 3.7 vs. 4.7 ± 2.8, 4.6 ± 2.3 vs. 3.2 ± 2.1, and 2.9 ± 2.4 vs. 1.5 ± 1.6, respectively).…”

Section: Characteristics Of the Asian Dietmentioning

confidence: 95%

Are Rice and Spicy Diet Good for Functional Gastrointestinal Disorders?

J Neurogastroenterol Motil

2010

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Rice- and chili-containing foods are common in Asia. Studies suggest that rice is completely absorbed in the small bowel, produces little intestinal gas and has a low allergenicity. Several clinical studies have demonstrated that rice-based meals are well tolerated and may improve gastrointestinal symptoms in functional gastrointestinal disorders (FGID). Chili is a spicy ingredient commonly use throughout Asia. The active component of chili is capsaicin. Capsaicin can mediate a painful, burning sensation in the human gut via the transient receptor potential vanilloid-1 (TRPV1). Recently, the TRPV1 expressing sensory fibers have been reported to increase in the gastrointestinal tract of patients with FGID and visceral hypersensitivity. Acute exposure to capsaicin or chili can aggravate abdominal pain and burning in dyspepsia and IBS patients. Whereas, chronic ingestion of natural capsaicin agonist or chili has been shown to decrease dyspeptic and gastroesophageal reflux disease (GERD) symptoms. The high prevalence of spicy food in Asia may modify gastrointestinal burning symptoms in patients with FGID. Studies in Asia demonstrated a low prevalence of heartburn symptoms in GERD patients in several Asian countries. In conclusion rice is well tolerated and should be advocated as the carbohydrate source of choice for patients with FGID. Although, acute chili ingestion can aggravate abdominal pain and burning symptoms in FGID, chronic ingestion of chili was found to improve functional dyspepsia and GERD symptoms in small randomized, controlled studies.

“…8,9,14 Bortolotti et al 8 showed 5-week red pepper (2.5 g/day) decreased epigastric pain, fullness and nausea in 30 functional dyspepsia patients. In a preliminary study by Jutaghokiat et al, 9 found that 6-week chili (3 g/day) can improve heart burn and regurgitation symptoms in 8 NERD patients. Meanwhile previous studies in IBS patients demonstrated acute chili ingestion can increase abdominal burning, pain and rectal sensation.…”

Section: Discussionmentioning

confidence: 96%

“…At the end of the treatment, chronic chili ingestion significantly increased sensory threshold for the first rectal sensation (median [interquartile range]; 16 [12][13][14][15][16] vs. 8 [8][9][10][11][12][13][14][15][16] (Fig. 3).…”

Section: Effect Of Chronic Chili Ingestion On Rectal Sensation In Resmentioning

confidence: 99%

“…7 These data suggest that chili can modulate both proximal and distal gut sensation in IBS patients. The chronic chili ingestion may desensitize TRPV1 receptors and improve in GI symptoms of functional dyspepsia 8 and NERD patients 9 However, the desensitization effect of chronic chili ingestion on TRPV1 receptors in IBS patients has not been clearly demonstrated. The objective of this study was to determine the effect of 6-week chili ingestion on abdominal burning and pain that were induced by spicy meals and to assess rectal sensation in response to balloon distention in IBS-D patients.…”

Section: Introductionmentioning

confidence: 98%

See 1 more Smart Citation

Effects of Chili Treatment on Gastrointestinal and Rectal Sensation in Diarrhea-predominant Irritable Bowel Syndrome: A Randomized, Double-blinded, Crossover Study

Aniwan

J Neurogastroenterol Motil

2014

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Background/AimsWhether, chronic chili ingestion can desensitize transient receptor potential vanilloid type 1 receptors in gastrointestinal (GI) tract leading to decrease GI symptoms and sensation in diarrhea-predominant irritable bowel syndrome (IBS-D) patients has not been well explored. The aim of this study was to determine the effects of 6-week chili treatment on postprandial GI symptoms and rectal sensation in response to balloon distention in IBS-D patients. MethodsSixteen IBS-D patients received placebo or chili capsules before meals 3 times/day for 6 weeks in a randomized, double-blinded, crossover fashion with 4-week washout period. Postprandial GI symptoms were evaluated. All patients underwent a rectal barostat study to evaluate rectal sensory threshold at the end of each treatment. ResultsThe maximum postprandial abdominal burning scores were similar between both treatments at baseline 8 [8-16] mmHg, P < 0.05) however, there was no significant effect on rectal compliance (7.3 ± 1.0 vs. 7.1 ± 1.8 mL/mmHg). Other postprandial GI symptoms did not vary significantly between both treatments at baseline and the end of treatment. ConclusionsIn IBS-D patients, 6-week chili ingestion significantly decreased postprandial abdominal burning and increased the rectal sensory threshold. These findings suggest a desensitization effect of chili ingestion on transient receptor potential vanilloid type 1 receptors in the proximal gut and rectum.