Wine and spicy chicken wings, beer and meatballs spiked with red chilli paste, whisky and Jamaican jerk chicken - these combinations may sound like a joyous late night symphony to many. Spicy and nice-y, but if you are salivating at the thought of it, chances are, you might be more prone to alcohol problems. A study conducted by South Korea’s Busan National University explains why spicy food lovers are more likely to suffer from alcoholism.

Both alcohol and spicy food stimulate the same part of the brain, triggering the release of pleasure-sensing endorphins

The receptors in the brain connected to the opioid (or reward) system can be triggered by the consumption of alcohol. The same receptors can be triggered when people eat really spicy food. Both alcohol and spicy food work on the same region of the brain, releasing pleasure-sensing endorphins.

The fact that spicy food activates the same receptors as alcohol in the brain, makes spicy food lovers more vulnerable to alcohol addiction

Since the opioid system is easily activated by spicy food, in the case of people who love their food hot and burning, they can easily give way to alcohol to get the same kick out of it.