It does seem to be the case. The chemical capsaicin latches on to receptors in the mouth and throat that detect heat, sending messages back to the brain that the food we are eating is hot. This process registers pain, hence the “ow” factor when you take your first mouthful of a hot curry or chilli con carne. What happens next is that the body releases endorphins, natural painkillers that take away the initial burning sensation and give us a sense of pleasure.

As well as possibly helping to lift your mood, hot chilli sauces eaten with meals have been found slightly to raise the rate at which calories are burnt for a couple of hours after eating. Chillies also seem to stimulate digestion and relieve wind.

If you have irritable bowel syndrome, though, chillies may make things worse.

I’ve heard that everyone over 50 should eat foods fortified with vitamin B12. Is this true?

It is not an official recommendation in the UK but it could be a good move because it seems that many people over 50 make too little acid in their stomachs properly to absorb this vitamin.

It is also possible that as we get older, levels of normal bacteria found in the stomach increase. These bacteria use vitamin B12 for their own purposes, effectively making even less available.

Certain drugs used to treat type 2 diabetes, such as metformin, can also interfere with B12 absorption.

Whatever the cause, a lack of B12 can, over time, cause irreversible damage to nerves, leading ultimately to confusion, memory loss, tingling and weakness in the arms and legs, not to mention hallucinations and general listlessness.

The recommended intake of B12, 1.5mcg for adults, is met by an omnivorous diet — but anyone over 50 could benefit from foods fortified with the vitamin, which include some breakfast cereals and soya milks. It is probably also worth considering taking a daily multivitamin and mineral supplement to optimise the chances of getting enough. Vegans are already encouraged to do this.

Is there anything I can eat to prevent varicose veins? I’m only 30 but they run in the family.

Genetics does strongly determine the likelihood of developing varicose veins, which are four times more common in women than in men. However, there are some dietary steps that may help you to reduce the risk.

First, try to maintain the right weight for your size. Varicose veins occur when the valves in veins that open and close to keep blood flowing back to the heart become weak and do not close completely. This causes blood to pool and varicose veins to develop. Carrying excess weight increases the risk of weakened valves, as does too little physical activity.

Eating foods rich in flavonoids may help to strengthen the walls of veins. These include berries, cherries, aubergines, green tea, black tea, apples, onions, lollo rosso lettuce and oranges.

It could also be worth considering a supplement of horse chestnut, which may help to control inflammation and swelling in veins. Consult a medical herbalist for individual advice.

If you have a nutrition question, e-mail

amanda.ursell@thetimes.co.uk