Effect of repeated, long term capsaicin ingestion on intestinal chemo‐ and mechanosensation in healthy volunteers

Abstract Repeated ingestion of capsaicin over a prolonged period reduces symptoms in functional dyspepsia, but initially induces upper abdominal symptoms. Sensitizing chemonociception might be the cause for this initial effect of capsaicin. The aim was to evaluate the effect of prolonged capsaicin ingestion on duodenal chemo‐ and mechanonociception. Healthy subjects ingested capsules containing either 0.25 mg capsaicin tid ( n = 8) or placebo ( n = 8) for 28 days. Before (day 0) and after (day 29) capsule ingestion the duodenum was distended with a balloon and perfused with a capsaicin solution. Mechanically and chemically induced sensation was evaluated by a graded questionnaire. Aggregate perception scores were calculated. Perception scores during balloon distensions with 12 and 18 mmHg were significantly lower after 4 weeks capsaicin when compared to baseline ( P < 0.05). Balloon volumes to induce first sensation (63 ± 14 mL (day 0) vs 92 ± 22 mL (day 29); P < 0.05) and discomfort (101 ± 12 mL vs 137 ± 22 mL; P = 0.05) where significantly higher after 4 weeks capsaicin application; balloon pressures to induce sensations were not significantly different. Intraluminal capsaicin application induced first sensation after 3.4 ± 1.5 min (day 0) and 7.5 ± 4.6 min (day 29) ( P < 0.05) and discomfort after 15.9 ± 9.8 min and 22.4 ± 7.3 min ( P < 0.05). The quality of perception was not altered by repeated capsaicin ingestion. In the placebo group, mechano‐ and chemonociception remained unaltered at day 29. Four weeks ingestion of capsaicin desensitized both chemonociceptive and mechanonociceptive pathways in healthy volunteers. Symptom reduction after prolonged treatment with capsaicin in dyspeptic patients might be attributed to a dual desensitizing effect of capsaicin on chemonociceptors and mechanonociceptors.