Based on PubMed | Does eating spicy food increase the risk of testicular cancer?

Eating spicy food is not known to increase the risk of testicular cancer. The best available medical references list well‑established risk factors such as a history of an undescended testicle (cryptorchidism), abnormal testicular development, a prior testicular cancer, and certain age and ancestry patterns but they do not include spicy foods as a risk factor. ^{[1] [2]} Testicular cancer remains uncommon overall and is most frequently diagnosed in younger men (about ages 20–39), regardless of diet. ^[1]

What the evidence says

• Established clinical sources outline risk factors for testicular cancer and do not implicate diet or spicy foods. Key factors repeatedly cited are undescended testis, prior testicular cancer, and family history, with the highest incidence in younger men. ^{[1] [2]}
• Broad reviews of adolescent and adult exposures suggest that many lifestyle factors including general diet are unlikely to increase testicular cancer risk. In these reviews, diet was specifically categorized as unlikely to raise risk, whereas some occupational and environmental exposures showed possible signals. ^{[3] [4]}

Spicy foods and capsaicin

Spiciness mainly comes from capsaicin, a natural compound in chili peppers. Human and animal research on capsaicin has shown mixed findings across different organs, but there is no credible evidence linking capsaicin to testicular cancer in people. Some laboratory and animal studies even suggest capsaicin can have anti‑cancer effects in certain contexts, while other models show organ‑specific increases or decreases in risk none of which translate into a proven human risk for testicular cancer. ^{[5] [6] [7]}
More importantly for your question, epidemiologic and clinical guidance on testicular cancer risk does not identify spicy food or capsaicin intake as a risk factor. ^{[1] [2] [3] [4]}

What does influence testicular cancer risk?

• Undescended testicle (cryptorchidism): risk remains elevated even if surgically corrected. ^[2]
• Prior testicular cancer in the other testis and certain abnormal developmental conditions. ^[1]
• Age and ancestry: most common in ages 20–39; higher incidence in some populations. ^[1]

Practical guidance

• Based on current evidence, eating spicy foods appears unlikely to affect your testicular cancer risk. ^{[3] [4]}
• Focus on general cancer‑prevention habits that are broadly recommended for overall health: maintain a healthy weight, stay physically active, and eat a diet rich in fruits, vegetables, whole grains, while limiting alcohol and excessive salt. ^{[8] [9] [10]}
• Stay aware of your own baseline risk: if you had an undescended testicle, a family history, or a prior testicular cancer, discuss personalized surveillance with your clinician. ^{[1] [2]}

When to seek care

If you notice a painless lump, swelling, heaviness, or any change in a testicle, it’s sensible to get evaluated promptly. While most scrotal lumps are not cancer, early evaluation helps ensure appropriate care when needed. ^[2]

Bottom line

There is no evidence that spicy foods increase the risk of testicular cancer, and current authoritative risk lists do not include diet or capsaicin as a cause. Known risks center on testicular development history, prior cancer, and age patterns, not spicy food consumption. ^{[1] [2] [3] [4]}