Can Eating Spicy Food Cause Stomach Cancer? Experts Answer It For You

Add as a preferred source on Google

If you grew up in a household where a meal didn't feel complete without that extra spoon of chutney or a sprinkle of red chilli powder, you've probably heard someone say, "Spicy food will ruin your stomach." It's a warning many of us grew up with, especially after a fiery plate of momo or a too-hot-to-handle curry.

Somewhere along the way, those warnings turned into a bigger fear: Can spicy food cause stomach cancer? It's a worry that pops up often, especially for people who love their food with a kick. But as doctors explain, the truth is much more layered than the rumours we've heard around the dining table. Let's break it down.

The Misconception About Spicy Food and Cancer

Photo Credit: Freepik

There's a common misconception that eating spicy food directly causes stomach cancer, but the truth is far more nuanced. Spices themselves, such as chili, turmeric, or pepper, do not cause cancer. "In fact, many spices contain antioxidants and anti-inflammatory compounds that can be protective. What matters is how and how often these foods are consumed," said Dr Swapnil Sharma, Consultant - Liver Transplant and Gastrointestinal surgeon, Wockhardt Hospital, Mumbai Central.

Factors That Increase Stomach Cancer Risk

The real risk comes from a combination of factors, such as a diet high in smoked or preserved foods, chronic infection with Helicobacter pylori (a bacterium linked to stomach ulcers), excessive salt intake, smoking, and alcohol use.

"For certain people, very spicy or oily foods may cause stomach lining irritation, resulting in gastritis, acid reflux, or ulcers, though by themselves, these don't cause cancer. If chronic inflammation remains untreated for several years, that can result in precancerous changes in the stomach lining. Remember, everything in moderation," Dr Sharma explained.

Moderation Is Key

Photo Credit: Freepik

"While eating spicy food occasionally does no harm, a balanced intake of fresh fruits, vegetables and fibre over a lifetime is beneficial for gut health. Stomach cancer prevention depends more on lifestyle choices, timely treatment of H. pylori, and avoiding tobacco and alcohol, not simply cutting out spices," said Dr Kanchan Sachanandani, Consultant HPB & GI Surgery, Jupiter Hospital, Thane.

What the Evidence Says

Most people blame spicy food for stomach cancer, but it is not supported by medical evidence. What we know is that stomach cancer develops over time due to a combination of interacting factors: genetic predisposition, bacterial infections, inadequate diet, and bad lifestyle practices.

"Spicy food may cause temporary burning or discomfort in some people, but it doesn't mutate cells or trigger cancer formation. The real culprits are Helicobacter pylori infection, excessive consumption of salted, pickled, or processed meats, and chronic gastritis. In India and other Asian countries, where spicy food is common, the actual link to cancer has been found to stem from food preservation techniques and hygiene standards rather than spice content itself," explained Dr Sachanandani.

Spices Can Be Protective

"Interestingly, some spices like turmeric and cumin have protective properties against cell damage. So, rather than avoiding spices altogether, people should focus on eating clean, maintaining good gut health, and getting regular check-ups if they experience persistent acidity or digestive discomfort. Early detection and a healthy diet remain the best defenses against stomach cancer," concluded Dr Sachanandani.

Disclaimer: The information provided in this article is for general informational and educational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or a qualified healthcare provider with any questions you may have regarding a medical condition.