Eating spicy food is a common folk remedy suggested to alleviate symptoms when a person is feeling unwell. This belief is often tied to the immediate, noticeable reaction spice has on the sinuses and throat. However, consuming fiery foods during an illness involves a complex balance of temporary relief and potential digestive distress. Understanding the underlying biological mechanisms helps determine whether adding chili to your meal is beneficial when your body is fighting off sickness.
How Spicy Foods Affect the Body
The sensation of heat from chili peppers is caused by capsaicin, the main active component in these foods. Capsaicin acts as a chemical irritant, binding to the transient receptor potential vanilloid 1 (TRPV1) receptor found on nerve cells. This receptor is primarily responsible for detecting noxious heat and physical abrasion. Capsaicin thus tricks the nervous system into perceiving a burning sensation.
When the TRPV1 receptor is activated, it triggers a depolarization of the neuron, sending a pain signal to the brain. The body’s immediate physiological response to this perceived heat includes a temporary increase in heart rate, sweating, and vasodilation.
Spicy Foods and Respiratory Relief
One benefit of eating spicy food while sick is its ability to clear nasal passages. Capsaicin acts as a natural decongestant and expectorant by stimulating the mucous membranes in the nose and sinuses. This stimulation triggers mucokinesis, a process that thins mucus and helps to loosen and expel phlegm.
The resulting runny nose, known as gustatory rhinitis, is the body’s mechanism attempting to flush out the irritant. This temporary increase in nasal discharge can lead to easier breathing and a feeling of relief from congestion. While the effect is short-lived, it can be a respite for individuals suffering from a common cold or sinus issues. This response mainly affects the upper respiratory tract, and there is limited evidence supporting a clearing effect on congestion in the lower airways, such as the lungs.
Cautions for Digestive Distress
Spicy foods present significant risks, particularly when an illness involves the gastrointestinal (GI) tract. Capsaicin directly stimulates the stomach lining, leading to an increase in gastric acid production. Excessive spice can irritate the gastric mucosa, which may already be sensitive during illness.
For individuals with pre-existing conditions like GERD or acid reflux, spicy meals are problematic. Capsaicin may cause the lower esophageal sphincter to relax, allowing stomach acid to move up into the esophagus. This relaxation exacerbates the burning sensation of heartburn.
If a sickness involves nausea, vomiting, or diarrhea, consuming spicy food is discouraged. The irritant nature of capsaicin can worsen feelings of nausea and abdominal pain. Capsaicin can also accelerate intestinal transit time, meaning food moves through the digestive system more quickly. This accelerated movement can worsen existing diarrhea, causing discomfort and potentially leading to dehydration.
Guidelines for Eating Spice While Sick
The decision to consume spicy food should be based on the type of sickness and the severity of the symptoms. If the illness is primarily respiratory, such as a head cold without stomach involvement, a small amount of spice may offer temporary benefit. Moderation is important, and one should opt for milder ingredients like cayenne pepper or ginger rather than extremely hot chili varieties.
Adequate hydration is also important, as the sweating and increased mucus production caused by capsaicin contribute to fluid loss. If symptoms include nausea, stomach pain, vomiting, or significant diarrhea, all spicy foods should be avoided completely. Those prone to acid reflux should avoid consuming spice late in the evening, allowing several hours for digestion before lying down.