<![CDATA[Background: Dyspepsia is a digestive disorder that commonly occurs in the community and is influenced by various factors, one of which is the consumption of spicy foods made with chili peppers. In the Palmerah District Community Health Center (Puskesmas) area, a relatively high habit of eating spicy foods has been observed, while the severity of dyspepsia varies among individuals. This indicates the need for research to determine the relationship between the frequency of spicy chili-based food consumption and the severity of dyspepsia in adults. Methods: This study used a quantitative analytical design with a cross-sectional approach. The sample consisted of 87 respondents selected based on inclusion and exclusion criteria. The research instruments included the FFQ (Food Frequency Questionnaire) to assess the frequency of spicy food consumption and the NDI questionnaire to determine the severity of dyspepsia. Data were analyzed using the Chi-Square test. Results: The majority of respondents were categorized as frequently consuming spicy foods, with 44 individuals (50.6%), while 43 individuals (49.4%) were categorized as infrequent consumers. Regarding dyspepsia severity, 45 respondents (51.7%) experienced mild dyspepsia, 34 respondents (39.1%) had moderate dyspepsia, and 8 respondents (9.2%) had severe dyspepsia. The Chi-Square test yielded a p-value of 0.003. Conclusion: There is a relationship between the frequency of consuming spicy chili-based foods and the severity of dyspepsia among adult patients at the Palmerah District Community Health Center (Puskesmas).]]>
