A large review of existing studies suggests that people who consume the highest amounts of chili peppers may have an increased risk of esophageal cancer. However, the researchers stress that the findings show an association rather than a direct cause-and-effect relationship. Evidence linking chili pepper consumption to stomach and colorectal cancers was less consistent, highlighting the need for further research. It also remains unclear whether moderate chili intake carries the same risk. Until more definitive evidence is available, experts recommend maintaining a balanced diet and considering overall dietary patterns rather than focusing on a single food when assessing cancer risk.
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