Tag: Trpv1 gene

According to a 2012 study on twins, genetics can account for 18% to 58% of a person's ability to tolerate chili heat. A low spice tolerance can be a frustrating and confusing experience, especially when others seem to enjoy fiery foods without issue. The burning sensation you feel is not a taste but a pain response, triggered by a compound found in chili peppers. Several factors influence this sensitivity, from your DNA to your past eating habits.

According to research on twins, genetic factors can account for 18–58% of a person's spicy food tolerance. If you've ever wondered "Why doesn't spicy food suit me?", the answer can be found in a complex interplay between your DNA, your pain receptors, and your digestive system.

Genetic variations in the TRPV1 gene are thought to account for between 18–58% of an individual's ability to tolerate chilli, confirming that yes, you can be sensitive to spicy food. This sensitivity is a complex neurobiological response, not a true food allergy, and is influenced by a number of factors beyond just genetics.