1. People with cardiovascular and cerebrovascular diseases, or hypertension, should not eat chili. The same applies to patients with chronic bronchitis, pulmonary heart disease, and pulmonary tuberculosis. Because capsaicin dramatically increases circulating blood volume, accelerates the heart rate, and causes tachycardia, a large dose in a short period can lead to acute heart failure or sudden cardiac death. Even if no accident occurs, it can impede the recovery of pre-existing cardiovascular, cerebrovascular, and pulmonary diseases.
2. Patients with chronic gastritis, gastric ulcers, or esophagitis may experience mucosal congestion, edema, and erosion due to the stimulation of capsaicin, which also dramatically increases gastrointestinal motility, causing abdominal pain, diarrhea, and affecting the recovery of digestive function.
3. For patients with chronic cholecystitis, cholelithiasis (gallstones), or chronic pancreatitis, capsaicin stimulates an increase in gastric acid secretion. Excess gastric acid can cause gallbladder contraction and spasm of the sphincter of Oddi, making it difficult for bile to be excreted. This can trigger cholecystitis, biliary colic, and pancreatitis.
4. Patients with hemorrhoids may experience congestion and edema of the hemorrhoidal veins due to the stimulation of capsaicin, which can worsen the condition and even lead to perianal abscesses. Additionally, chili can worsen constipation, further aggravating hemorrhoids.
5. Patients with conjunctivitis or keratitis should avoid chili. From a Traditional Chinese Medicine perspective, it is considered to "heat up the body" and can worsen the condition.
6. Postpartum women and pregnant women should avoid eating chili, as it can lead to mouth sores, constipation, and can also cause illness in breastfed infants.
7. Patients with kidney disease should not consume chili, as capsaicin is excreted through the kidneys and can damage renal parenchymal cells. In severe cases, it can lead to changes in kidney function or even renal failure.
8. Patients with hyperthyroidism should avoid chili, as they already have a fast heart rate, which consumption can further accelerate, making the symptoms more pronounced.
9. Patients with dermatitis and some other skin conditions should avoid chili, as consumption often aggravates their condition.
9. Thin individuals should not eat chili, as they often experience symptoms like a dry throat, a bitter taste in the mouth, irritability, and anger. Eating chili not only worsens these symptoms but can also lead to bleeding, allergies, and inflammation. In severe cases, it can cause infections such as sores and abscesses.
10. Patients currently being treated with traditional Chinese medicine are also advised to avoid chili, as capsaicin can affect the efficacy of the treatment. Even for healthy individuals, long-term consumption of chili is not recommended. According to relevant data, a significant proportion of patients with esophageal and gastric cancer have a history of long-term chili consumption. In summary, although spicy foods are delicious, they should be consumed in moderation.