ArticleWorld journal of surgical oncology2019
The consumption of chili peppers and the risk of colorectal cancer: a matched case-control study.
Article in World journal of surgical oncology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers, 1 of them a synthesis that pooled it.
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Who cites it
11 citing papers in PubMed, 1 synthesis or guideline pooled it, 27 citations in OpenAlex.
- Association between chili pepper consumption and risk of gastrointestinal-tract cancers: A meta-analysis.Frontiers in nutrition · 2022Pooled it
- Association of lifestyle and dietary preferences with precancerous serrated polyps: a hospital-based case-control study in Guangzhou, China.BMC gastroenterology · 2025Article
- Association of spicy food consumption with colorectal polyp and adenoma prevalence: findings from the Lanxi Pre-Colorectal Cancer Cohort (LP3C).Frontiers in nutrition · 2025Article
- Review
- Spicy food consumption and risk of gastrointestinal-tract cancers: findings from the China Kadoorie Biobank.International journal of epidemiology · 2021Article
- Solanaceous Vegetables and Colorectal Cancer Risk: A Hospital-Based Matched Case-Control Study in Northeast China.Frontiers in nutrition · 2021Article
- Capsaicin lacks tumor-promoting effects during colon carcinogenesis in a rat model induced by 1,2-dimethylhydrazine.Environmental science and pollution research international · 2021Article
- The Effects of Capsaicin on Gastrointestinal Cancers.Molecules (Basel, Switzerland) · 2020Review
- Construction of prognostic predictor by comprehensive analyzing alternative splicing events for colon adenocarcinoma.World journal of surgical oncology · 2020Article
- Induction and Prevention of Gastric Cancer with CombinedCancers · 2020Article
- Association between dietary patterns and disease recurrence in Thai colorectal cancer patients.Medicine · 2020Article
Corrections and comments
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Authors and funding
7 authors at 3 institutions in 2 countries.
Funding
Abstract
backgroundChili peppers have properties that plausibly could either increase or decrease a person's risk of developing colorectal cancer, but their consumption in relation to disease risk has not been well studied. We sought to explore the association between chili peppers intake and the risk of colorectal cancer.
methodsEight hundred subjects (400 cases with colorectal cancer and 400 controls) were enrolled in this study. Cases were primarily colorectal cancer patients diagnosed by histopathology at the Department of Intestinal Surgery, Sichuan Cancer Hospital from July 2010 to May 2012. Controls were people receiving routine medical examinations from the Zhonghe Community Health Service Center during the same period of time. An in-person interview was used to collect demographic characteristics, lifestyle, and dietary habits of the subjects in reference to the 10 years prior to disease diagnosis. Conditional logistic regression was conducted to examine the possible association between the risk of colorectal cancer and chili peppers consumption.
resultsCompared with persons who consumed chili peppers ≤ 2 times per week, those who consumed chili peppers 3-7 times per week (OR = 1.2, 95% CI 0.75-2.0, P = 0.413) and > 7 times per week (OR = 1.4, 95% CI 0.84-2.2, P = 0.205) were not at an increased risk of colorectal cancer.
conclusionsThe results suggest that the consumption of chili peppers does not increase or decrease the risk of colorectal cancer. This question warrants being re-addressed in a study in which there is prospective ascertainment of dietary characteristics.
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