Hot pepper challenges: a dangerous trend

What are the risks associated with the consumption of extremely spicy foods?

Capsaicin is a chemical naturally found in chilli peppers. It is responsible for their pungent taste and may cause a burning sensation. Its concentration varies widely from one chilli pepper variety to another. 

When large amounts are consumed, capsaicin causes pain throughout the digestive tract, from the mouth to the oesophagus and stomach. It can also cause nausea, vomiting, diarrhoea, a burning sensation around the anus, and irritation when passing stools. In some cases, people may experience high blood pressure, heart palpitations or loss of consciousness. 

Skin contact with products containing chilli peppers can cause skin redness. Eye contact can lead to eye redness and watering, or more serious damage.

Tolerance varies from person to person. Children and people with digestive or heart conditions are particularly sensitive to capsaicin. This substance can also cause allergic reactions.

One third of reported poisoning cases involve teenagers

In 2023, a 14-year-old American teenager with a mild heart defect died from cardiorespiratory arrest after eating an extremely spicy crisp. 

In France, from 2021 to 2025, 124 people called a poison control centre after experiencing symptoms following the consumption of spicy foods or dishes. One third were teenagers aged 10 to 15 years, and 39% of cases in both teenagers and adults occurred during a challenge. All cases were mild except for one woman with a history of allergies. She experienced swelling of the face and throat after eating a spicy crisp as part of a challenge. She received immediate medical care, and antihistamine and corticosteroid treatments helped resolve her symptoms.

Protecting consumers

Since 2023, six food products have been withdrawn from the European market because they posed health risks due to excessively high levels of capsaicin or non-compliant labelling.

The European Food Safety Authority (EFSA) is currently conducting an assessment of the risks to human health associated with capsaicin consumption. This will help strengthen the regulations on foods high in capsaicin in order to better protect consumers.