The Relationship Between Consumption Of Spicy Foods And Dyspepsia Symptoms In Millennials

Abstract

Shifts in food consumption patterns driven by social media, digital marketing, and sensory seeking trends in the digital and globalization era have transformed spicy food intake from basic nutrition into a social and recreational activity. Parallel to this culinary phenomenon, the incidence of upper gastrointestinal complaints specifically dyspepsia among young adults has increased, highlighting the significant role of dietary factors as primary symptom triggers. This study aims to analyze the relationship between the consumption of contemporary spicy foods and dyspepsia symptoms among millennials in Sidoarjo. The rising trend of extreme spicy culinary products and the fast, irregular eating patterns common among millennials have become notable risk factors for gastrointestinal disturbances. This research employed a cross-sectional design with 150 respondents selected through purposive sampling. Data were collected using a structured questionnaire and analyzed using Chi-Square and Spearman tests. The findings indicated a significant relationship between the intensity of consuming contemporary spicy foods and the occurrence of dyspepsia symptoms, including epigastric pain, fullness, and nausea. These results reinforce that high exposure to capsaicin combined with modern lifestyle factors may increase gastric mucosal irritation and gastrointestinal sensitivity. Based on these findings, it is recommended to provide education on limiting extreme spicy consumption, improving eating patterns, and utilizing social media as a platform for health promotion among millennials. Further studies are encouraged to incorporate objective measurements of spiciness levels and medical examinations to strengthen causal explanations.