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Completed

NCT Number: NCT00841893

Effects of a Specific Spice on Energy Metabolism

The objective of this study is to examine whether a specific spice is capable of affecting energy metabolism.

Since chili and other spices have been shown to increase energy expenditure and in some cases also affect energy intake/appetite compared to placebo, the investigators expect that the specific spice may actually increase energy expenditure and potentially also decrease appetite - although not to a large degree.

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Key information

Conditions

Healthy

Age range

18 year–50 year

Sex eligibility

Male

Study type

Interventional

Phase

Not applicable

Primary location

Department of Human Nutrition, Faculty of Life Sciences, university of Copenhagen

Frederiksberg C, Copenhagen, DK-1958, Denmark

About this study

Several pungent food ingredients, such as chili, and also other bioactive food ingredients, e.g. green tea, have been shown to be able to increase energy expenditure and fat oxidation during the hours following a meal containing the bioactive ingredient. Furthermore, we will also look at the subjects own feelings of appetite and thereby examine whether the appetite is affected by the spicy food, since a few studies have suggested an effect of bioactive ingredients on appetite/energy intake. We expect to see some small effects on these parameters.

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

  • male
  • healthy and not using medication (regularly)
  • normal weight
  • non-smoker
  • tolerate and like spicy food
  • stable body weight last two months

Exclusion criteria

  • increased blood pressure
  • mental, metabolic and chronic diseases

Treatment and study plan

Mustard (dijon)

Dietary Supplement

The specific spice added to a brunch meal

Placebo

Dietary Supplement

Placebo added to a brunch meal

Primary outcomes

  1. Energy expenditure (resting)/Meal-induced thermogenesis

    Time frame: November 2008

Secondary outcomes

  1. VAS-scores for different appetite parameters (incl. satiety, hunger, fullness, prospective food intake, well-being, thirst etc.)

    Time frame: November 2008

  2. Blood pressure

    Time frame: November 2008

  3. Heart rate

    Time frame: November 2008

  4. Substrate oxidation (fat and carbohydrate)

    Time frame: November 2008

Sponsors and collaborators

Lead sponsor

University of Copenhagen

Other

Registry information

Official study title

Effects of a Specific Spice on Energy Expenditure, Substrate Oxidation, Appetite and Energy Intake

Important dates

Study start
2008
Primary completion
2008
Study completion
2008
First posted
Feb 11, 2009
Registry last updated
Feb 11, 2009

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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