High-Capsaicinoid Chili Pepper Consumption Enhances Pb Bioavailability from Indoor Dust Ingestion in Mice
Oral lead (Pb) exposure from contaminated indoor dust is a critical public health concern. A substantial portion of the global population resides in areas impacted by indoor Pb contamination and may also engage in spicy culinary traditions, potentially leading to simultaneous Pb exposure and the consumption of hot chili peppers. Using mouse modelsthis study examined the effects of chili peppers with varying capsaicinoid contents on Pb bioavailability from contaminated indoor dust during pepper and dust co-ingestion. This study highlights that chili peppers, particularly those with high capsaicinoid contents, may aggravate Pb bioavailability and organ accumulation in populations with Ca deficiencies. Therefore, limiting hot chili pepper consumption and ensuring adequate dietary Ca intake are critical measures, especially for vulnerable populations such as children, to mitigate the risk of Pb exposure and toxicity.