Death of teen who ate a spicy chip has experts rethinking capsaicin and its effects
The tragic death of a Massachusetts teenager who collapsed after eating an extremely spicy tortilla chip last year may prompt both doctors and food manufacturers to take a closer look at the ingredient that provides the punch — capsaicin.
The tragic death of a Massachusetts teenager who collapsed after eating an extremely spicy tortilla chip last year may prompt both doctors and food manufacturers to take a closer look at the ingredient that provides the punch — capsaicin.
Harris Wolobah died in September at age 14 from cardiopulmonary arrest “in the setting of recent ingestion of food substance with high capsaicin concentration,” according to a statement released Thursday by Elaine Driscoll, a spokesperson for the Massachusetts Executive Office of Public Safety and Security.
He had consumed a chip manufactured by Paqui that was packed with the chili pepper extract and marketed as the “One Chip Challenge.”
Paqui pulled the chips, which came individually wrapped and in a coffin-shaped container with a skull on the front, from shelves after Wolobah’s death.
“I think this case is going to force us to pause and look more closely at capsaicin and its effects,” said Dr. Stuart Berger, head of cardiology at Lurie Children’s Heart Center in Chicago.
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