 A 2014 meta-analysis of further trials found weak, uneven evidence suggesting that consuming capsaicin before a meal might slightly reduce the amount of food that people eat and might drive food choice toward carbohydrates.The burning and painful sensations associated with capsaicin result from its chemical interaction with sensory neurons.Capsaicin, as a member of the vanilloid family, binds to a receptor called the vanilloid receptor subtype 1 (TRPV1).