ANSES warns of health risks from extremely spicy chili challenges

Paris – 03.08.2026: The French health agency ANSES is warning against dares involving extremely spicy chips, sauces and whole chili peppers. Such challenges spread primarily through social media: participants consume products with high capsaicin content and film their reactions. The agency’s warning is aimed particularly at teenagers, parents and schools.

Capsaicin is the natural substance that gives chili peppers their heat. It activates nerve receptors that signal heat and pain to the brain, even though the temperature in the mouth does not rise. In high doses, the substance can cause symptoms that go far beyond a burning sensation. ANSES lists pain in the esophagus and stomach, nausea, vomiting, diarrhea, palpitations, high blood pressure and, in individual cases, fainting.

Between 2021 and 2025, 124 people in France contacted a poison control center after consuming spicy foods or products, according to the agency. The average age was 18; one-third of those affected were between ten and 15 years old. In 39 percent of recorded cases, consumption was linked to a challenge. Whole chili peppers were involved most frequently, followed by spicy chips and sauces.

Most reported poisonings were mild, according to ANSES. However, the analysis also includes one moderately severe case: a 28-year-old woman with known allergies developed swelling of the face and neck as well as coughing after a chip challenge. The symptoms subsided after immediate treatment in an emergency department. Children and people with digestive, heart or allergic conditions are considered particularly at risk.

The agency also refers to recalls and warnings in the European rapid alert system for food. Since 2023, six products have reportedly been withdrawn from the European market because of very high capsaicin levels or inadequate labeling: four chip products, one sauce and spicy noodles. The measured concentrations ranged from 560 to more than 18,000 milligrams of capsaicin per kilogram.

There are currently no specific maximum limits in the European Union for capsaicin naturally occurring in food. However, manufacturers must comply with general food safety and labeling regulations. The European Commission has tasked the European Food Safety Authority with assessing acute and long-term risks. According to ANSES, results are expected by the end of 2027.

ANSES advises against using products labeled as “ultra-spicy” or “extreme” for dares and recommends keeping them out of the reach of children. Water or lemonade barely relieve the burning sensation because capsaicin is fat-soluble; dairy products or starchy foods may help more. In cases of swelling or shortness of breath, those affected should immediately call emergency number 15 or 112.