Feel The Burn (or not): Why some people handle spicy food better than others

Spicy foods owe their fiery kick to a chemical called capsaicin, which triggers a receptor known as TRPV1 in your mouth and on your tongue. The sensitivity and quantity of receptors that you are born with can vary significantly from one person to another, explaining why some people can't tolerate spicy foods while others relish them. 

In 2012 researchers conducted a twin study to quantify the genetic component of spice tolerance. They compared identical twins, who share the same DNA and home environment, with fraternal twins, who share the same home environment but have different DNA. Both sets of twins were given strawberry jelly infused with capsaicin. The study revealed that genetics account for 18-58% of spice tolerance, with identical twins showing more similar spice preferences than fraternal twins. This wide range suggests that at least 18% of your ability to handle spicy foods is influenced by your genes, indicating that your love or aversion to peppers is partially out of your control. But even if you weren't born with it research indicates that repeated exposure to capsaicin increases the threshold for experiencing its effects, suggesting that the more spicy food you consume, the more you can handle. 

But how do some people make the leap from non-spice lover to heat freak? A person's attitude towards spice significantly affects their sensitivity and enjoyment. In cultures with capsaicin-rich foods, positive associations with spice are often passed down to children. This "context effect" means that repeated exposure can change what an individual considers spicy. It's the most effective way to increase spice tolerance as an adult, more so than merely eating hot foods. The twin study found that a shift in preference for the burning sensation of spicy food was the primary non-genetic predictor of spice tolerance. Participants who enjoyed spicy food more frequently found it more pleasurable, as indicated by their questionnaire responses about food preferences and personalities. People naturally gravitate towards foods they enjoy.

Personality, shaped by genetics and environment, plays a crucial role in the enjoyment of spicy foods. The study showed that individuals with risk-taking and thrill-seeking tendencies were more likely to enjoy spicy foods and the associated burn. Just as some people love the adrenaline rush from extreme sports, others relish the sensation of eating capsaicin-heavy foods. In essence, the love for spicy food is a unique blend of savoring the heat and finding delight in the burn.

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