Should you be concerned when a good meal literally leaves you cold? A slight chill after eating isn’t necessarily something to worry about, but there are instances when it is cause for concern, says integrative medicine specialist Joseph Feuerstein, MD.

There are several possible reasons why you get cold after eating…

  1. Which foods you are eating. Examples: Protein needs energy to burn properly, so when you eat protein, it makes an energy demand on your metabolism and that diverts blood away from other processes. Your body chooses which processes to prioritize and which to temporarily deprive of blood. It won’t starve the brain because that’s essential. So instead, it chooses the least essential thing for survival—your skin. Blood vessels leading to the skin constrict and the skin turns white…and that causes the sensation of being cold.
  2. What kind of carbs you eat. Refined carbohydrates (such as white bread, pasta and rice) cause spikes and dips in blood sugar levels, and those changes often cause you to feel cold.
  3. Your body’s sensitivity. People who are prone to feeling cold likely will feel even colder after eating.
  4. How much you eat. People who are trying to lose weight—either with a low-calorie diet or intermittent fasting—often experience chills after eating. That is the metabolism’s response to receiving less fuel—it attempts to conserve energy by generating less heat and so lowers body temperature. Research from Washington University School of Medicine in St. Louis indicates that long-term calorie restriction in both lean and overweight individuals lowers the body’s core temperature.
  5. The food’s temperature…and how spicy it is. Obviously, ingesting foods and beverages that are cold can contribute to making you feel cold, at least temporarily. This is nothing to worry about.

Less obvious, though, is that so-called “hot” foods—such as those containing chili peppers and other “hot” spices—often have the same effect. Many condiments and hot sauces that cause a warm (or burning) sensation on the palate contain the chemical capsaicin. Capsaicin chemically triggers the nerve endings your body uses to detect heat. The feeling of warmth in your mouth tricks your brain into thinking that the body is heating up…and this prompts a metabolic response in the form of perspiration on the surface of your skin. As the perspiration evaporates, it cools your body and lowers your body temperature. A similar (but much milder version) of this effect comes from ingesting peppermint, especially in tea, which contains high levels of menthol, which increases blood flow, and that also causes a cooling sensation without actually lowering temperature.

When is it time to consult a doctor?

Sometimes feeling cold after eating can be a warning sign that warrants further investigation. See your doctor if your chills are accompanied by cold sweats, shakiness, rapid heart rate, weakness, dizziness or confusion. These can be symptoms of low blood glucose/hypoglycemia, which can be dangerous if not diagnosed and treated.

If treatment is needed: The treatment plan will depend on the cause. If you are deficient in any essential nutrients (B-12 is the most common culprit), the fix might be as simple as vitamin supplements. Lifestyle changes, such as losing weight, quitting smoking and modifying your diet, also may help.

Possible underlying conditions

There are several potentially serious illnesses, including hypothyroidism (the most common medical cause), anemia and diabetes, associated with feeling cold after eating. Most are characterized by chills throughout the day, but these can become especially pronounced after a meal.

Your doctor also may want to evaluate you for idiopathic postprandial syndrome (IPS), a condition associated with low blood sugar levels that are hard to detect because they occur without the usual clinical indicators of hypoglycemia. Chills after eating from IPS usually are accompanied by body tremors, clamminess, dizziness and general weakness. While the cause of IPS is unclear, it usually can be managed with diet changes and medication.

Another possibility is peripheral vascular disease (PVD), a gradual, progressive disorder in which narrowed arteries and veins reduce blood supply to organs or other body parts, such as the legs and feet. Treatments for PVD aim to control symptoms and arrest its progression, which can diminish risk for heart attack, stroke and other serious health problems.

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