In our hospital, we often encounter patients and their family members asking the question of “whether eating spicy food can induce stomach cancer”. According to years of clinical research and tracking survey, there is no direct relationship between the consumption of spicy food and the occurrence of gastric cancer. In some southern provinces of China, residents have the habit of eating chili peppers, while northern residents have the habit of eating garlic. Chili peppers contain many trace elements and a large amount of vitamin C, which can prevent the formation of carcinogenic substances – amyl nitrite in the body in the gastrointestinal tract. Nitrate exists widely in nature, for example, in large quantities in our food. It is originally non-toxic by itself, but when it is close to the mouth, a part of it forms nitrite by the action of saliva, and interacts with amine, a product of protein decomposition, in the stomach, and transforms into amine nitrite, which is a strong carcinogen, while vitamin C can stop the formation of amine nitrite and play a role in cancer prevention. Other spicy foods such as ginger and garlic are warm and pungent. The former has the effect of dispersing heat and cold, warming the middle and stomach, stopping vomiting and killing worms; the latter has the effect of anti-inflammatory and sterilizing, expectorant and cough, diuretic and hypotensive, and strengthening the stomach and stagnation. The latter has anti-inflammatory and antiseptic properties, expectorant and cough, diuretic and antihypertensive, and stomachic. However, excessive consumption of chili peppers can stimulate the throat, esophagus and stomach. Therefore, patients with pharyngitis, esophagitis, gastritis and gastric ulcer should try to eat less spicy food to prevent stimulating these parts and aggravating the symptoms.