The study relates greater than 20 gram intake of red chile to increased gallbladder cancer risk. The major risk seems to be people living in poverty and also in the country Chile. Fresh fruit consumption mitigates against it. This means flavonoids are probably involved in the protective effect rather than ascorbate (Vitamin C). Both red chiles and fruit would be expected to supply ascorbate which should be protective. While there is less ascorbate in red chiles and even less in dried red chiles than in green chiles, capsicums have a very high ascorbate content. There may be some cultural practice, like frying the chiles in oil, causing the gall bladder effect. Red chile in a salsa or in a sauce made from tomatoes or mangos or tomatillos just might not increase the risk then, but whatever the poor folk do in Chile does increase the risk. What do they do in Chile to chile? George Nelson