Abstract
<jats:p>Gastroesophageal reflux disease (GERD) is a prevalent chronic disorder where dietary modifications, particularly reducing spicy foods, are a primary management strategy. Salsa, a widely consumed condiment whose spiciness comes from capsaicin, lacks standardized heat labelling, potentially leading to inconsistent capsaicin exposure for consumers. To address this, our study aimed to develop and apply an LCMS workflow for accurate capsaicin quantification in commercially available salsas. This approach seeks to provide objective reflux-conscious spice classification, supporting evidence-based dietary recommendations for individuals with GERD. In the eight commercial brands we examined, we found that products labelled mild had significantly lower capsaicin levels as compared to medium or hot, but that there was an almost 15-fold range of capsaicin within this group. Surprisingly, there was no statistical difference in capsaicin content between those groups labelled medium or hot facilitating unambiguous assignment to either category, revealing that product labelling alone is insufficient to guide consumers seeking to control capsaicin exposure in their food. The results in this study enable improved brand-specific recommendations for GERD symptom management.</jats:p>