J Neurogastroenterol Motil.  2010 Apr;16(2):131-138.

Are Rice and Spicy Diet Good for Functional Gastrointestinal Disorders?

• Gonlachanvit S

Abstract

Rice- and chili-containing foods are common in Asia. Studies suggest that rice is completely absorbed in the small bowel, produces little intestinal gas and has a low allergenicity. Several clinical studies have demonstrated that rice-based meals are well tolerated and may improve gastrointestinal symptoms in functional gastrointestinal disorders (FGID). Chili is a spicy ingredient commonly use throughout Asia. The active component of chili is capsaicin. Capsaicin can mediate a painful, burning sensation in the human gut via the transient receptor potential vanilloid-1 (TRPV1). Recently, the TRPV1 expressing sensory fibers have been reported to increase in the gastrointestinal tract of patients with FGID and visceral hypersensitivity. Acute exposure to capsaicin or chili can aggravate abdominal pain and burning in dyspepsia and IBS patients. Whereas, chronic ingestion of natural capsaicin agonist or chili has been shown to decrease dyspeptic and gastroesophageal reflux disease (GERD) symptoms. The high prevalence of spicy food in Asia may modify gastrointestinal burning symptoms in patients with FGID. Studies in Asia demonstrated a low prevalence of heartburn symptoms in GERD patients in several Asian countries. In conclusion rice is well tolerated and should be advocated as the carbohydrate source of choice for patients with FGID. Although, acute chili ingestion can aggravate abdominal pain and burning symptoms in FGID, chronic ingestion of chili was found to improve functional dyspepsia and GERD symptoms in small randomized, controlled studies.

Keyword

Chili pepper; Rice; Functional gastrointestinal disorder; Capsaicin; TRPV1 receptor

MeSH Terms

Abdominal Pain
Asia
Asian Continental Ancestry Group
Burns
Capsaicin
Capsicum
Diet
Dyspepsia
Eating
Gastroesophageal Reflux
Gastrointestinal Diseases
Gastrointestinal Tract
Heartburn
Humans
Hypersensitivity
Meals
Prevalence
Sensation
TRPV Cation Channels
Capsaicin
TRPV Cation Channels