BACKGROUND: Although the ingestion of chilli has been associated with gastroesophageal reflux (GER) symptoms, there are no studies that have explored the effect of a chronic ingestion of different kinds of chilli with a variable content of capsaicin as a cause of GER. METHODS: The effect of chilli on esophageal 24-hour pH monitoring was studied in 12 healthy subjects without GER symptoms before and after of ingestion one of two kinds of chilli. Patients were randomized to ingest 3 g daily of cascabel chilli (Capsicum annum coraciforme containing 880 ppm of capsaicin) or ancho chilli (Capsicum annum grossum containing 488 ppm of capsaicin). RESULTS: After chilli ingestion, the Johnson De Meester Index (JDI) increased significantly [basal: 7 (1-14), after chilli: 13 (2-69), p = 0.0047]. When considering both kinds of chilli separately, the JDI varied, although nonsignificantly, with the ancho chilli [basal: 3 (1-8), after chilli: 10 (2-69), p = 0.11], and significantly with the cascabel chilli [basal: 10 (5-14), after chilli: 18 (2-44), p = 0.028]. CONCLUSION: Our results suggest that the chronic ingestion of chilli induces GER, and that the magnitude of the induced reflux seems to be related to the kind of chilli. Copyright 2006 S. Karger AG, Basel.
RCT Entities:
BACKGROUND: Although the ingestion of chilli has been associated with gastroesophageal reflux (GER) symptoms, there are no studies that have explored the effect of a chronic ingestion of different kinds of chilli with a variable content of capsaicin as a cause of GER. METHODS: The effect of chilli on esophageal 24-hour pH monitoring was studied in 12 healthy subjects without GER symptoms before and after of ingestion one of two kinds of chilli. Patients were randomized to ingest 3 g daily of cascabel chilli (Capsicum annum coraciforme containing 880 ppm of capsaicin) or ancho chilli (Capsicum annum grossum containing 488 ppm of capsaicin). RESULTS: After chilli ingestion, the Johnson De Meester Index (JDI) increased significantly [basal: 7 (1-14), after chilli: 13 (2-69), p = 0.0047]. When considering both kinds of chilli separately, the JDI varied, although nonsignificantly, with the ancho chilli [basal: 3 (1-8), after chilli: 10 (2-69), p = 0.11], and significantly with the cascabel chilli [basal: 10 (5-14), after chilli: 18 (2-44), p = 0.028]. CONCLUSION: Our results suggest that the chronic ingestion of chilli induces GER, and that the magnitude of the induced reflux seems to be related to the kind of chilli. Copyright 2006 S. Karger AG, Basel.
Authors: Jerome R Lechien; Francois Bobin; Francois Mouawad; Karol Zelenik; Christian Calvo-Henriquez; Carlos M Chiesa-Estomba; Necati Enver; Andrea Nacci; Maria Rosaria Barillari; Antonio Schindler; Lise Crevier-Buchman; Stéphane Hans; Virginie Simeone; Elzbieta Wlodarczyk; Bernard Harmegnies; Marc Remacle; Alexandra Rodriguez; Didier Dequanter; Pierre Eisendrath; Giovanni Dapri; Camille Finck; Petros Karkos; Hillevi Pendleton; Tareck Ayad; Vinciane Muls; Sven Saussez Journal: Eur Arch Otorhinolaryngol Date: 2019-09-12 Impact factor: 2.503