pregnancy

Chili Pepper in Pregnancy

Pregnancy and Chilli

Chili pepper in pregnancy: introduction

Can I eat hot peppers in pregnancy? Yes of course.

Why do some believe that chili pepper is contraindicated in pregnancy? Especially for the fear that capsaicin, the molecule responsible for the "spicy" reaction, can have serious side effects on the fetus. These fears are without foundation even if, as always, pregnant women are advised to respect the criterion of reasonableness.

Generalities on chili peppers

Chili is a vegetable native to the South American continent, practically naturalized all over the world, used as a spice and more rarely as a side vegetable. It has a good nutritional content but the portions are generally small and not significant.

Classification

Kitchen

Nutrition

Grouped together in the botanical family Solanaceae, the peppers are spicy species of the genus Capsicum . The most widespread and used are: C. anuum (from which paprika is produced), C. chinense (especially the famous Scotch Bonnet, Habanero and related crosses), C. frutescens (from which Tabasco is produced), C. pubescens (especially the famous rocoto variety) and C. baccatum (especially the famous Bishop Crown variety).In Europe, chili is used mainly as a spice. To be used fresh or dried, in the right doses, this ingredient brilliantly accompanies any type of recipe. Roasted or fried, some fresh peppers can be eaten as a side dish, either alone or stuffed, or preserved in oil (eliminating the internal seeds and placenta, very rich in capsaicin).The chili has a moderate caloric intake, supplied mainly by fructose. Contains fiber and plant sterols; It is free of cholesterol, gluten, lactose and histamine. Usually, it does not significantly affect the energy balance of the diet. It uses good vitamin and mineral concentrations; in particular, it squints for its vitamin C content, provitamin A (retinol equivalent), folic acid (which we remember to be very important in pregnancy), vitamin B2, vitamin PP and potassium. Capsaicin, responsible for the spicy taste, can irritate the mucous membranes of the digestive tract; It is also endowed with vasodilating power.

Dangers of diet during pregnancy: generalities

Pregnancy is a very delicate special physiological condition. During the gestation period, any maternal complications can negatively affect the health of the unborn child; this is why it is always essential to respect certain dietary safety rules during pregnancy.

Among the various factors to keep an eye on we recall:

  • Parasitosis, food poisoning, poisoning (fungal toxins, bacterial), infections that evolve into septicemia, etc.
  • Chemical or contamination poisoning (pollutants, pesticides, etc.)
  • Nutritional deficiencies that can alter the development of the fetus, anticipate the birth or cause the death of the same
  • Nutritional excesses that can have similar effects to deficiencies
  • Intake of toxic, poisonous, stimulating or inhibiting factors, generally of plant origin, which can promote uterine contractions and anticipate labor, compromise fetal development, etc.

Contraindications

Too much chili can hurt!

In Central America, South America and South East Asia, pregnant women consume large quantities of chilli without apparently having major complications. What is the result of an environmental genetic adaptation? We cannot know it, which is why we reiterate to all future mothers to respect a certain "safety margin".

If we exclude the aforementioned cases, the statistics suggest that excessive amounts and frequency of consumption of chili peppers can have quite a few side effects.

The factors of the chili that can interact negatively with the human organism are mainly nutritional; in particular:

  • Capsaicin: responsible for the spicy taste
  • Provitamins A: responsible for the red color.

Chili capsaicin in pregnancy

Capsaicin is an alkaloid able to favor the sensations of "spiciness", heat-burning and sometimes pain, on the mucous membranes and on the skin. It also exerts a vasodilating effect on arterial and capillary vascular smooth muscles.

Chili pepper, constipation, hemorrhoids and anal fissures

Many claim that the capsaicin of the chili pepper favors the onset and aggravation of the discomforts to the hemorrhoidal plexus, located between the anus and the rectum; the evidence in this regard is however quite weak. Instead, it is plausible that hypersensitize the mucous membranes by increasing the suffering in case of pre-existing pathologies, such as the swelling of the haemorrhoidal plexus or the formation of bleeding fissures. Some people suffering from irritable bowel, after eating chili peppers, experience diarrhea while others constipate.

During pregnancy the mother's body undergoes some adaptations; among the most "annoying" we mention the modification of the venous circle and the alteration of intestinal transit. This leads to a greater tendency to constipation, to the inflammation of the haemorrhoidal plexus and to the formation of bleeding anal fissures.

In light of what has been said so far, it would be reasonable to assume that too much chili can negatively affect the health of the pregnant woman.

Chili and induced labor: is it a hoax?

It is different due to the presumed contractile action of capsaicin on uterine musculature.

In the past, mothers who exceeded the date of childbirth were advised to eat as much chilli to facilitate labor, since it was believed that capsaicin induced an increase in uterine contractions. This hypothesis, besides being unjustified, is also tendentially incorrect. It seems that spicy foods, in addition to being totally harmless for the musculature of the uterus, can promote the modest release of endorphins with a calming action.

Provitamin A of hot peppers in pregnancy

The chili pepper is very rich in vitamin A, consisting mainly of retinol equivalents (RAE, especially carotenoids). These nutrients, which are essential for maintaining general health, must not be taken in excessive quantities.

Chili pepper, vitamin A and teratogenesis

Daily doses higher than 30 mg of RAE could have a teratogenic effect on the fetus, causing serious congenital defects such as irreversible malformations. It is therefore advisable not to exceed 3 mg (3000 RAE, ie 10, 000 IU) of RAE per day.

According to the tables of the National Research Institute for Food and Nutrition, 100 grams of red pepper (the one that contains the most) provides 824 µg of RAE (corresponding to 0.824 mg). This means that, to take risks, a pregnant woman should take over 3.5 kg of red pepper a day. A safe portion of red pepper would instead be 350 g / day.

Conclusions

Chili pepper in pregnancy: yes or no?

Normal amounts of hot peppers in pregnancy are free of medical contraindications. It is however necessary to consider that capsaicin aggravates the painful symptoms of inflamed hemorrhoids and anal fissures. It can also aggravate the irritable bowel syndrome, worsening the tendency to constipation in a small percentage of cases and favoring the appearance of hemorrhoids and anal fissures.

Chili does not favor uterine contractions in any way, nor does it anticipate labor.

The chili pepper is very rich in provitamin A but not to the point of increasing the risk of teratogenesis. It is different for women who take food supplements based on RAE; in this case large quantities of chili peppers could contribute to undesirable reactions on the fetus during gestation.