Why can some people eat spicy food extremely well, while others can't?

Scientists have spent a lot of time trying to explain the secret behind humans' ability to eat spicy food.

Li Yongzhi, from Henan Province, China, amazes with his ability to eat spicy food - Photo: Imaginechina/Splash News

A recent article in the University of Cambridge's Varsity magazine shares interesting information about humans' ability to eat spicy food.

First, let's understand what makes food "spicy." Different sensations of spiciness—burning, tingling, sharp, warm—actually come from different sources and chemicals.

For example, chili peppers contain capsaicin, which creates a burning sensation, while the hydroxy-alpha sanshool in Sichuan pepper causes a numbing sensation.

Each of these chemicals acts on different protein receptors in the nerves in the tongue, causing different pain sensations along with attractive features like salivation, runny nose, and tearing.

But why are some people good at spicy food and others terrible at it? Consider the case of chili peppers and capsaicin, and you might find some reasons.

First, scientists blame genes.

Specifically, capsaicin acts on the TRPV1 receptor on pain-sensing neurons. Small differences in the gene (called mutations) between individuals can alter the sensitivity of this receptor to capsaicin.

Capsaicin binds to a specific part of the TRPV1 receptor to activate the nerve. A change in the amino acid in this region can reduce sensitivity, meaning a lower concentration of capsaicin is needed to produce a response.

According to research by Outi Törnwall from the Department of Food and Environmental Sciences, University of Helsinki (Finland), genetics can explain 15-58% of the difference in the level of enjoyment of spicy foods. The remaining 42-85% depends on other factors.

The next reason is culture. A study at the University of Pennsylvania (USA) explored how culture and social norms affect spicy tolerance.

Extremely spicy peppers in Zapotec village (Mexico) - Photo: GRC

This study interviewed and observed 125 people in a traditional Zapotec village in Mexico, where all residents aged 6 and older eat three meals a day that include chili peppers.

At the same time, 56 Americans - who on average eat spicy food only 2.62 times a week - were also surveyed similarly.

The results showed that all participants felt the same burning sensation.

However, people who regularly eat chili peppers enjoy the spicy sensation more. They form a stronger connection between pain and pleasure, called "hedonistic transfer."

In many cultures, eating chili peppers is also considered a symbol of strength, courage and masculinity.

Age and experience also play a big role in spice tolerance.

Typically, younger people tend to perceive spicy foods more favorably due to heightened sensory sensitivity. Conversely, older adults who have consumed spicy foods for a long time may be less sensitive to capsaicin due to the loss of pain receptors after long-term exposure.

In addition, people who eat spicy food regularly also get used to this feeling thanks to the mechanism of reduced sensitivity of receptors.

Long-term exposure to capsaicin causes TRPV1 receptors to become less effective or even degenerate, resulting in fewer receptors and reduced sensitivity.

Spicy taste is not classified as one of the basic tastes like sweet, salty, sour, bitter and umami - Photo: MELINDA'S FOOD

Eating spicy food is beneficial but should be done in moderation.

Although we often think of spiciness as one of the tastes in food, according to the BBC, spiciness is actually not classified as one of the basic tastes like sweet, salty, sour, bitter and umami.

Instead, the spicy sensation is a response of pain receptors in the mouth to capsaicin, a compound found in chili peppers.

When capsaicin stimulates these receptors, the brain receives a signal similar to exposure to high temperatures, resulting in a burning sensation.

In addition to stimulating the taste buds, spicy food also brings many health benefits. Capsaicin in chili peppers has the ability to increase blood circulation, support weight loss, protect the heart and improve the skin.

However, consumption of spicy foods needs to be regulated appropriately to avoid unwanted side effects.

Interestingly, not all animals can taste spicy food.

Birds, for example, are not affected by capsaicin and can eat chili peppers without feeling the heat. This ability helps them disperse chili seeds in their droppings, aiding the reproduction and spread of chili pepper plants in the wild.

Source: https://tuoitre.vn/vi-sao-co-nguoi-an-cay-cuc-sieu-nguoi-khong-biet-an-20250110170224799.htm