Effects of a Specific Spice on Energy Metabolism

Healthy Clinical Trial

Official title:

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

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT00841893
• Other study ID #: B253-IHE-spice2-NTG
• Status: Completed
• Phase: N/A
• First received: February 10, 2009
• Last updated: February 10, 2009
• Start date: August 2008
• Est. completion date: December 2008

Study information

• Verified date: February 2009
• Source: University of Copenhagen
• Contact: n/a
• Is FDA regulated: No
• Health authority: Denmark: The Danish National Committee on Biomedical Research Ethics
• Study type: Interventional

Clinical Trial Summary

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.

Description:

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.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 16
• Est. completion date: December 2008
• Est. primary completion date: December 2008
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Male
• Age group: 18 Years to 50 Years

Eligibility

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

Study Design

Allocation: Randomized, Endpoint Classification: Safety/Efficacy Study, Intervention Model: Crossover Assignment, Masking: Double Blind (Investigator, Outcomes Assessor), Primary Purpose: Prevention

Related Conditions & MeSH terms

• Healthy

Intervention

Dietary Supplement:
• Mustard (dijon)
The specific spice added to a brunch meal
• Placebo
Placebo added to a brunch meal

Locations

Country	Name	City	State
Denmark	Department of Human Nutrition, Faculty of Life Sciences, university of Copenhagen	Frederiksberg C	Copenhagen

Sponsors (1)

Lead Sponsor	Collaborator
University of Copenhagen

Country where clinical trial is conducted

Denmark, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Energy expenditure (resting)/Meal-induced thermogenesis		November 2008	No
Secondary	VAS-scores for different appetite parameters (incl. satiety, hunger, fullness, prospective food intake, well-being, thirst etc.)		November 2008	Yes
Secondary	Blood pressure		November 2008	Yes
Secondary	Heart rate		November 2008	Yes
Secondary	Substrate oxidation (fat and carbohydrate)		November 2008	No