From the Guidelines
The burning sensation after consuming spicy food is primarily caused by capsaicin, a chemical compound found in chili peppers that binds to pain receptors called TRPV1 in your mouth and throat. This sensation is not directly related to the management of gastroesophageal reflux disease (GERD), although spicy foods are among the acidic foods that may precipitate heartburn 1. When capsaicin activates these receptors, they send signals to your brain that are interpreted as a burning sensation, even though no actual burning or tissue damage is occurring. Some key points to consider when dealing with this burning sensation include:
- The intensity of the burning depends on the concentration of capsaicin in the food, which is measured in Scoville Heat Units (SHU), with hotter peppers containing more capsaicin and thus causing a more intense burning sensation.
- Drinking water doesn't provide much relief because capsaicin is oil-based and doesn't dissolve in water.
- Dairy products like milk contain a protein called casein that binds to capsaicin and helps wash it away from the receptors, providing relief from the burning sensation.
- Other foods containing fat or oil can also help neutralize the burning sensation by dissolving the capsaicin. It's also worth noting that while lifestyle modifications, including avoidance of spicy foods, are recommended for patients with GERD 1, the primary concern with spicy food consumption in this context is the potential to precipitate heartburn, rather than the burning sensation caused by capsaicin.
From the Research
Causes of Burning Sensation
The burning sensation after consuming spicy food is primarily caused by the activation of specific receptors on sensory nerve endings.
- Capsaicin, the main pungent ingredient in 'hot' chili peppers, elicits burning pain by activating the vanilloid receptor (VR1) 2.
- The VR1 receptor is a nonselective cation channel that is structurally related to a member of the TRP (transient receptor potential) channel family 2.
- The activation of VR1 by capsaicin, heat, or protons leads to the sensation of burning pain 2.
Mechanism of Burning Sensation
The mechanism of burning sensation involves the direct activation of trigeminal C-nociceptors, possibly via interactions with transient receptor potential vanilloid 1 receptors 3.
- The binding of capsaicin to VR1 receptors on sensory nerve endings leads to the activation of the receptor and the subsequent sensation of burning pain 2.
- The proton concentration (pH <5.9) can also evoke channel activity at room temperature, contributing to the burning sensation 2.
Relief from Burning Sensation
Several beverages have been found to reduce the burning sensation caused by capsaicin.
- Milk, particularly whole milk and skim milk, has been shown to be effective in reducing the burn of capsaicin 4.
- Sucrose has also been found to alleviate capsaicin-induced tongue burning, with a 20% sucrose solution being the most effective 5.
- Other beverages, such as seltzer water, Cherry Kool-Aid, non-alcoholic beer, cola, and water, have also been found to reduce the burning sensation, although to a lesser extent than milk and sucrose 4.
Effects of Spicy Food Consumption
Regular consumption of spicy food can have both positive and negative effects on pain sensitivity.