High spicy food intake correlates with increased risk for which cancers in human observational studies?

Esophageal, gastric, and gallbladder cancers

The association between chili pepper consumption and cancer risk is one of the most debated areas in research, showing significant differences between laboratory and population studies. While laboratory testing suggests capsaicin might kill certain cancer cells, large-scale epidemiological data derived from human observational cohorts indicate an increased risk associated with high intake levels. Specifically, these human studies have drawn direct correlations between consuming large amounts of spicy foods and a heightened incidence of esophageal cancer, gastric cancer, and gallbladder cancer. This discrepancy often leads researchers to suggest dosage is a critically defining factor in the outcome.