Examination of the Effects of Four Different Spices on Energy Metabolism

Healthy Clinical Trial

Official title:

Bioactive Food Ingredients and Energy Metabolism: The Effects of Ginger, Black Pepper, Horseradish and Mustard on Meal-Induced Thermogenesis and Fat Oxidation

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT00611156
• Other study ID #: B228-IHE-2006-NTG
• Status: Completed
• Phase: N/A
• First received: January 28, 2008
• Last updated: February 7, 2008
• Start date: October 2006
• Est. completion date: June 2007

Study information

• Verified date: August 2007
• Source: University of Copenhagen
• Contact: n/a
• Is FDA regulated: No
• Health authority: Denmark: The Regional Committee on Biomedical Research Ethics
• Study type: Interventional

Clinical Trial Summary

The objective of this study is to examine whether four different spices (ginger, black pepper, horseradish and mustard) are able to increase energy metabolism.

Since chili and other spices have been shown to increase energy expenditure compared to placebo, we expect that some or all of the four spices may actually increase energy expenditure - 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. We expect to see some small effects on these parameters.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 22
• Est. completion date: June 2007
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Male
• Age group: 18 Years to 50 Years

Eligibility

Inclusion Criteria:

• male

• healthy and not use medication (regularly)

• normal weight

• non smoker

• tolerate and like spicy food

• stable body weight last two months

Exclusion Criteria:

• increased blood pressure

• abnormal EKG

• mental, metabolic and chronic diseases

Study Design

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

Related Conditions & MeSH terms

• Healthy

Intervention

Dietary Supplement:
• ginger
added to a brunch meal
• black pepper
Added to a brunch meal
• horseradish
Added to a brunch meal
• mustard
Added to a brunch meal
• placebo
Added to a bruch meal

Locations

Country	Name	City	State
Denmark	Department of Human Nutrition, The Royal Veterinary and Agricultural University	Frederiksberg

Sponsors (2)

Lead Sponsor	Collaborator
University of Copenhagen	University of Aarhus

Country where clinical trial is conducted

Denmark, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	energy expenditure		November 2007
Secondary	blood pressure		December 2007
Secondary	heart rate		December 2007
Secondary	VAS-scores for appetite, hunger, fullness, etc. - and palatability		November 2007
Secondary	tolerance		November 2007
Secondary	Fat and carbohydrate oxidation		November 2007
Secondary	Meal-induced thermogenesis		November 2007