Does sugar help with spicy food? Exploring the evidence
Many people enjoy the exhilarating sensation of spicy foods, but it can quickly become overwhelming. When the heat from chili peppers becomes too much, people often look for a quick fix to cool down the burning sensation. One common suggestion is sugar, but does it actually help?
In this article, we will explore the role sugar might play in reducing the burning sensation from spicy foods, what the science says about it, and how it compares to other remedies.
What Causes the Burning Sensation from Spicy Food?
The primary source of heat in spicy foods comes from a compound called capsaicin, which is found in chili peppers. Capsaicin binds to receptors in the mouth known as TRPV1 receptors, which are responsible for detecting heat. When capsaicin binds to these receptors, the brain interprets it as a burning sensation, even though no actual heat is involved.
While some people enjoy this sensation, it can become too intense, leading to a search for something to reduce the discomfort. Various remedies have been suggested, including milk, bread, and sugar.
How Does Sugar Help with Spicy Food?
Sugar is often recommended as a way to counteract the heat from spicy foods. There are a few theories about why sugar might help reduce the burning sensation:
Sensory Distraction: Some suggest that sugar simply distracts the taste buds with sweetness, making the burning sensation less noticeable.
Binding with Capsaicin: One theory suggests that sugar could bind to capsaicin molecules, preventing them from attaching to the TRPV1 receptors in the mouth.
Dilution Effect: Another idea is that sugar could dilute the capsaicin in the mouth, reducing the intensity of the burn.
Is There Evidence Sugar Really Works?
Research on sugar’s effectiveness in reducing capsaicin-induced burning is somewhat limited, but a few studies offer insight.
A study conducted by Nasrawi and Pangborn (1989) found that adding sucrose (table sugar) to capsaicin helped decrease the intensity and duration of the burning sensation in the mouth. This finding suggests that sugar might play a role in reducing the heat from spicy foods.
In addition to this, another study explored the analgesic effects of sugar. Lefrak et al. (2006) showed that oral sucrose intake could have pain-relieving properties. While this study wasn’t focused on capsaicin specifically, it might help explain why sugar could reduce the discomfort caused by spicy foods.
Anecdotal evidence also supports sugar’s potential to alleviate spiciness. Many people report that adding sugar to spicy dishes or consuming something sweet after eating spicy food helps ease the burn. However, comprehensive scientific research is still needed to fully confirm this.
Sugar vs. Milk for Reducing Spiciness
While sugar may offer some relief, research shows that milk is generally more effective at reducing the burn from spicy foods. Milk contains fat, which can help dissolve capsaicin because capsaicin is fat-soluble.
A study by Lee and Kim (2013) found that milk’s fat content was more effective than sugar at reducing spiciness. Another study by Nolden et al. (2019) compared different beverages and found that milk outperformed sugary drinks like Kool-Aid in reducing the burning sensation caused by spicy food.
The fat in milk binds to capsaicin molecules and washes them away from the mouth’s pain receptors, making it a more effective solution for reducing spiciness. So, while sugar might help to some degree, milk is the preferred remedy for many people.
Does Soda Help with Spicy Food?
Many people wonder if soda, which contains sugar, could help reduce the burn from spicy foods. However, soda is not as effective as other remedies like milk or Kool-Aid.
One reason is the carbonation in soda. The bubbles in carbonated drinks can actually increase the burning sensation. Nolden et al. (2019) noted that carbonation can amplify chemesthetic sensations, which include the burning feeling from spicy foods. This means that soda might make the situation worse, despite its sugar content.
If you’re looking for relief from spicy food, soda is unlikely to be the best choice. While it may provide a momentary distraction with its sweetness, the carbonation can ultimately enhance the discomfort.
Should You Eat Sugar to Reduce Spice?
While sugar can offer some relief from the heat of spicy foods, it’s not the most effective remedy. If you only have sugar available, it’s worth trying, as it could help reduce the intensity of the burn, even if only slightly.
However, other remedies, like milk, are more effective because they directly interact with capsaicin. The fat in milk binds to capsaicin and helps wash it away from the mouth, providing more significant relief. If milk is not an option, consuming starchy foods like bread or rice can also help, as they physically absorb capsaicin and remove it from the mouth.
If you’re cooking with spicy ingredients, adding a bit of sugar to the recipe may help balance the heat. While this won’t completely eliminate the burn, it can make the overall dish more palatable.
So, does sugar help with spicy food? Based on the available evidence, sugar can provide some relief from the heat, but it is not the most effective remedy. Research has shown that sugar can reduce the intensity of the burning sensation, but remedies like milk are more reliable for soothing a burning mouth.
References
- Lee, K.-W., & Kim, K.-O. (2013). Effects of fat and sucrose in palate cleansers on discrimination of burning sensation of capsaicin samples. Food Science and Biotechnology, 22(3), 691–696. https://doi.org/10.1007/s10068-013-0133-6
- Lefrak, L., Burch, K., Caravantes, R., Knoerlein, K., DeNolf, N., Duncan, J., Hampton, F., Johnston, C., Lockey, D., RN, C. M.-W., McLendon, D., Porter, M., Richardson, C., Robinson, C., & RN, K. T. (2006). Sucrose analgesia: Identifying potentially better practices. Pediatrics, 118(Supplement_2). https://doi.org/10.1542/peds.2006-0913r
- Nasrawi, C. W., & Pangborn, R. M. (1989). The influence of tastants on oral irritation by capsaicin. Journal of Sensory Studies, 3(4), 287–294. https://doi.org/10.1111/j.1745-459x.1989.tb00451.x
- Nolden, A. A., Lenart, G., & Hayes, J. E. (2019). Putting out the fire – efficacy of common beverages in reducing oral burn from capsaicin. Physiology & Behavior, 208, 112557. https://doi.org/10.1016/j.physbeh.2019.05.018
