Table 3.

Estimation of the probable capsaicinoid and capsaicin intake levels and upper intake levels.

	Probable Intake Level (1)	Upper Intake Level (2)	Maximum Intake (3)
Capsaicinoid consumption level (mg/day/person)	1–5	12.15–29.16	118.01
Capsaicin consumption level (4) (mg/day/person)	0.67–3.33	8.10–19.44	78.67
Percentage (%)	58	18

⁽¹⁾ Consumption range for the low (LC) and moderate (MC) capsaicinoid intake subgroups. ⁽²⁾ The values were calculated by multiplying the consumption range for the high capsaicinoid (HC) intake subgroup with the ratio of the mean intake level (7.91 mg) estimated with the capsaicinoid content of extremely hot red pepper powder to the mean intake level (3.25 mg) estimated with the capsaicinoid content of medium-hot red pepper powder. ⁽³⁾ Maximum intake level when capsaicinoid intake level was estimated with the capsaicinoid content of extremely hot red pepper powder. ⁽⁴⁾ Capsaicin levels were estimated as two-thirds of the capsaicinoid levels.