Re: [CH] Gallbladder Risk from Red Chiles
M. & L. Doster (mld@theworks.com)
Fri, 13 Dec 2002 06:22:00 -0800
If anyone is interested, the original research article is available online
at:
http://www3.interscience.wiley.com/cgi-bin/issuetoc?Type=DD&ID=99016698
That will give the table of contents for the research jounal that the
article appears in. There is a choice of just viewing the abstract or
viewing the article in pdf or html format.
The "official" conclusion from the research article itself is:
"In conclusion, our study, which reports on a relatively large
number of cases, suggests that gallbladder cancer is related to
longstanding gallstone disease, sometimes asymptomatic, and is
more common in poor and less educated people. High consumption
of red chili pepper was in our study a significant risk factor for
gallbladder cancer. This does not necessarily mean that capsaicin,
the active ingredient in chili pepper, is a risk factor; other factors
associated with high chili pepper consumption may be important.
One of these potential associations could be a high intake of fried
foods, as observed in our study. Also, our data suggest that
consumption of fresh fruit is a protective factor for gallbladder
cancer. Further examination of every potential risk factor is
warranted."
So, it's not really good evidence that peppers themselves are causing the
problem.
Does anyone know how people in Chile use chile peppers?
-Mark