Is spice tolerance genetic?
Spice tolerance depends only partly on genetics. It contributes from 18% to more than 50% to your liking or not liking spicy foods [1].
TRPV1, GCH1, and the TAS2R genes are among the genes that influence how you react to spice [2].
The TRPV1 gene is responsible for how you react to spices. More precisely, it regulates the sensation pathway of capsaicin, the active molecule in chili peppers [2].
This gene regulates the uptake, detection, and processing of capsaicin and is also responsible for thermal stimuli [2].
The GCH1 gene, on the other hand, regulates the production of tetrahydrobiopterin. This molecule creation rate affects the propagation of the pain to the brain [2].
The amount of tetrahydrobiopterin in the body also regulates the production of nitric oxide (NO). By affecting the amount of NO production, tetrahydrobiopterin also influences vessel dilation and, thus, blood flow changes in response to spice [2].
The TAS2R genes are a group of genes that are not directly responsible for spice. However, they play a role in the spice effect by regulating the sensation of bitterness [2].
What does spice tolerance depend on?
In addition to genetics, other factors influence how you react to spice. One of these factors is exposure [3].
When you regularly eat spicy food, you can become less sensitive to it with time. This factor often plays a role in cultures where spice is richly added to foods [3].
How to increase the spice tolerance?
The process of increasing the spice tolerance is gradual and requires time. The main part of it is regular exposure to spice. To increase your spice tolerance
- start with mild spices like bell peppers or jalapenos [6],
- eat spicy foods regularly, the more often, the more your tolerance increases [6],
- use dairy products like milk or yogurt to neutralize the heat when it is too much [7],
- start with small amounts of spice [6],
- drink plenty of water, but remember that water does not completely neutralize the spice [7],
- avoid alcohol - it can increase the heat and other symptoms [8].
Remember, everyone's tolerance to spice is different. Do not push yourself too fast to eat extremely spicy foods. The results will come with time.
What is the first aid in case of too much spice?
When you eat something too spicy, you should react swiftly to alleviate the discomfort.
The primary aid to neutralizing too much spice is drinking milk or eating yogurt. Dairy products contain casein, a protein that counters the spice [9].
If you have a skin irritation from the spice, such as on the face from a food splash, wash this area with soap and water. This will remove the spice from the skin. Afterward, you can also use a soothing cream [10].
If spicy food accidentally gets into your airways, go outside and breathe some air. If the cough and other breathing problems persist, immediately seek medical help [11].