The effect of red pepper/capsaicin on blood pressure and heart rate: A systematic review and meta‐analysis of clinical trials

Shirani, Fatemeh; Foshati, Sahar; Tavassoly, Mohammad; Clark, Cain C. T.; Rouhani, Mohammad Hossein

doi:10.1002/ptr.7217

Cited by 13 publications

(11 citation statements)

References 38 publications

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“…[ 23 ] The consumption of spicy food is associated with a 12% lower risk of all‐cause mortality in Table 2 (HR/RR = 0.88, 95% CI, 0.86–0.90; I 2 = 0%). [ 24 ]…”

Section: Resultsmentioning

confidence: 99%

Spicy Food and Chili Peppers and Multiple Health Outcomes: Umbrella Review

Huang

Liu

2022

Molecular Nutrition Food Res

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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.

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“…[ 23 ] The consumption of spicy food is associated with a 12% lower risk of all‐cause mortality in Table 2 (HR/RR = 0.88, 95% CI, 0.86–0.90; I 2 = 0%). [ 24 ]…”

Section: Resultsmentioning

confidence: 99%

Spicy Food and Chili Peppers and Multiple Health Outcomes: Umbrella Review

Huang

Liu

2022

Molecular Nutrition Food Res

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“…The effects of capsaicin and red peppers on cardiovascular responses are currently controversial due to the vast heterogeneity between protocols and doses used in previous literature ( Shirani et al, 2021 ). However, recent research has shown that supplementation with purified capsaicin does not alter heart rate during an incremental exercise test in a cycloergometer until exhaustion ( Giuriato et al, 2022 ).…”

Section: Discussionmentioning

confidence: 99%

Effects of phenylcapsaicin on aerobic capacity and physiological parameters in active young males: a randomized, triple-blinded, placebo-controlled, crossover trial

Jiménez-Martínez,

Alix-Fages,

Janicijevic

et al. 2023

Front. Physiol.

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Objective: Phenylcapsaicin (PC) is a new capsaicin analog which has exhibited a higher bioavailability. This sudy assessed the effects of a low dose (LD) of 0.625 mg and a high dose (HD) of 2.5 mg of PC on aerobic capacity, substrate oxidation, energy metabolism and exercise physiological variables in young males.Materials and methods: Seventeen active males (age = 24.7 ± 6.0 years) enrolled to this randomized, triple-blinded, placebo-controlled, crossover trial. Participants attended the laboratory on 4 sessions separated by 72–96 h. A submaximal exercise test [to determine maximal fat oxidation (MFO) and the intensity at MFO (FATmax)] followed by a maximal incremental test (to determine VO2max) were performed in a preliminary session. The subsequent sessions only differed in the supplement ingested [LD, HD or placebo (PLA)] and consisted of a steady-state test (60 min at FATmax) followed by a maximal incremental test. Energy metabolism, substrate oxidation, heart rate, general (gRPE) and quadriceps (RPEquad) rate of perceived exertion, skin temperature and thermal perception were tested.Results: Clavicle thermal perception was lower in HD compared to PLA and LD (p = 0.04) across time. HD reduced maximum heart rate in comparison to PLA and LD (p = 0.03). LD reported higher general RPE (RPEg) values during the steady-state test compared to PLA and HD across time (p = 0.02). HD and LD elicited higher peak of fat oxidation during the steady-state test compared with PLA (p = 0.05). Intra-test analyses revealed significant differences for fat oxidation (FATox) in favor of HD and LD compared to PLA (p = 0.002 and 0.002, respectively), and for carbohydrate oxidation (CHOox) (p = 0.05) and respiratory exchange ratio (RER) (p = 0.03) for PLA. In the incremental test, only general RPE at 60% of the maximal intensity (W) differed favoring HD (p ≤ 0.05).Conclusion: Therefore, PC may contribute to increase aerobic capacity through the improvement of fat oxidation, maximum heart rate and perceptual responses during exercise.

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“…Regarding the association between spicy food and hypertension, results from previous studies are also con icting. Meta-analysis of clinical trials [23] showed no signi cant effect of red pepper/capsaicin on blood pressure (BP).…”

Section: Introductionmentioning

confidence: 99%

Association between spicy food and hypertension as well as specific types of blood pressure among Han Chinese aged 30–79 years in Sichuan Basin: a population-based cross-sectional study

Chen

Ding

Luo

et al. 2023

Preprint

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Background: Spicy food has cardiovascular-protective effects, but its effect on hypertension is uncertain. This study aimed to explore the association between spicy food and hypertension as well as specific types of blood pressure in Sichuan Basin, China. Methods: A cross-sectional analysis was conducted using the Sichuan Basin baseline dataset from the China Multi-Ethnic Cohort (CMEC) study, including data from electronic questionnaires, medical examinations, and clinical laboratory tests. A total of 43,657 residents aged 30–79 years were included in the final analysis. Multiple logistic regression was performed to explore the effect of spicy food on hypertension and multiple linear regression was applied to estimate the effect of spicy food on systolic and diastolic blood pressure (SBP/DBP). Results: For hypertension, negative associations were found only in females: compared to those who do not eat spicy food, the odds ratios of consuming spicy food 6-7 days/week, consuming spicy food with strong strength, and years of eating spicy food-to-age ratio were 0.886 (0.799, 0.982), 0.757 (0.587, 0.977), 0.632 (0.505, 0.792), respectively. For SBP, negative effects of consuming spicy food were found in both genders: among males, the β coefficients of 1-2 days/week, weak strength, and years of eating spicy food-to-age ratio were 0.931 (-1.832, -0.030), -0.639 (-1.247, -0.032), and -2.952 (-4.413, -1.492), respectively; among females, the β coefficients of 3-5 days/week, 6-7 days/week, weak strength, moderate strength, and years of eating spicy food-to-age ratio were -1.251 (-2.115, -0.388), -1.215 (-1.897, -0.534), -0.788 (-1.313, -0.263), -1.807 (-2.542, -1.072), and -5.853 (-7.195, -4.512), respectively. Conversely, higher years of eating spicy food-to-age ratio was found to be related to a higher DBP with β coefficients of 1.300 (0.338, 2.263). Conclusion: Spicy food consumption is inversely related to hypertension among 30–79 years in Sichuan Basin, especially in females. The protective effect of spicy food appears to be on SBP.

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The effect of red pepper/capsaicin on blood pressure and heart rate: A systematic review and meta‐analysis of clinical trials

Cited by 13 publications

References 38 publications

Spicy Food and Chili Peppers and Multiple Health Outcomes: Umbrella Review

Spicy Food and Chili Peppers and Multiple Health Outcomes: Umbrella Review

Effects of phenylcapsaicin on aerobic capacity and physiological parameters in active young males: a randomized, triple-blinded, placebo-controlled, crossover trial

Association between spicy food and hypertension as well as specific types of blood pressure among Han Chinese aged 30–79 years in Sichuan Basin: a population-based cross-sectional study

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