Rice- and chili-containing foods are common in Asia. Studies
suggest that rice is completely absorbed in the small bowel,
produces little intestinal gas and has a low allergenicity.
Several clinical studies have demonstrated that rice-based meals
are well tolerated and may improve gastrointestinal symptoms in
functional gastrointestinal disorders (FGID). Chili is a spicy
ingredient commonly use throughout Asia. The active component of
chili is capsaicin. Capsaicin can mediate a painful, burning
sensation in the human gut via the transient receptor potential
vanilloid-1 (TRPV1). Recently, the TRPV1 expressing sensory
fibers have been reported to increase in the gastrointestinal
tract of patients with FGID and visceral hypersensitivity. Acute
exposure to capsaicin or chili can aggravate abdominal pain and
burning in dyspepsia and IBS patients. Whereas, chronic
ingestion of natural capsaicin agonist or chili has been shown
to decrease dyspeptic and gastroesophageal reflux disease (GERD)
symptoms. The high preval