"While some can inhale foods as hot as ghost peppers, others can barely tolerate a small amount of red peppers sprinkled atop a slice of pizza. And the significant variance in spice tolerance can seem like a mystery, but one's tolerance to heat is about more than grit - it has roots in science. Pepper's spiciness emanates from a compound known as capsaicin, a natural substance that binds to the same receptor in your mouth that detects heat and pain."
"But why is this warming reaction mild for some and intolerable for others? According to the Cleveland Clinic, the reason lies in one's genes. Indeed, as evidenced in a review published by Lifestyle Genomics, the particular heat-sensing gene, known as TRPV1, determines the severity of the burn you experience from capsaicin. Researchers learned that those who inherited less sensitive variations of the trait won't react as much to the compound, while more reactive dispositions will experience a stronger burning sensation."
Capsaicin produces a burning sensation by binding the TRPV1 receptor in the mouth, which detects heat and pain. Variations in the TRPV1 gene alter receptor sensitivity, causing wide individual differences in perceived spiciness. Multiple gene versions may offer environmental advantages such as tolerating native cuisines, regulating body temperature, or conserving energy. Preliminary data link country of origin with capsaicin sensitivity, though evidence remains limited. Repeated exposure to spicy foods desensitizes TRPV1 receptors and raises tolerance. Early-life exposure and habitual consumption also contribute to higher spice tolerance over time.
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