A new scientific study in France shows that people who often eat very large amounts of chili peppers may have a higher risk of digestive cancers. The study, published in Frontiers in Nutrition, looked at data from over 11,000 people and found more cases of oesophagus cancer among those who ate the most chili peppers.

Researchers say this may happen because of capsaicin, the chemical that makes chili peppers hot. Eating too much capsaicin for many years can irritate the digestive system, which might lead to cancer after many repairs to damaged cells.

The study’s main result is that eating extreme amounts of chili peppers could be risky, but eating spicy food in normal amounts is still safe for most people. Health experts do not advise people to stop eating spicy food in moderation.