Association between spicy food consumption and inflammatory bowel disease: A case-control study from Saudi Arabia

Inflammatory bowel disease (IBD), including ulcerative colitis (UC) and Crohn's disease (CD), is a chronic gastrointestinal disorder with increasing global prevalence. Although dietary factors are increasingly implicated in IBD pathogenesis, the role of spicy food remains unclear, especially in Arab populations where such foods are commonly consumed. This study aimed to examine the association between spicy food consumption and the risk of UC and CD in an Arab population.

We conducted a case-control study at a private clinic in Saudi Arabia, involving 157 patients with UC, 226 with CD, and 390 controls. IBD was diagnosed using laboratory tests, endoscopy with biopsies, and imaging when indicated. Spicy food was defined as dishes made with chili peppers or hot sauces and was assessed using a self-administered questionnaire. Multivariable logistic regression was used to evaluate the association between spicy food intake and IBD risk, and adjusted odds ratios (ORs) with 95% confidence intervals (CIs) were calculated.

Daily consumption of spicy food was significantly associated with higher odds of CD (OR = 1.61; 95% CI: 1.11, 2.33), but not UC (OR = 1.03; 95% CI: 0.67, 1.60). No significant associations were observed between spicy food and IBD extent or severity.

In this Arab population, daily spicy food intake was positively associated with CD risk, while no association was identified for UC. Future prospective cohort studies with detailed information about spicy food types and IBD severity scores are needed to confirm our findings.