Effects of a Specific Spice on Energy Expenditure, Substrate Oxidation, Appetite and Energy Intake
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 16
- 试验地点
- 2
- 主要终点
- Energy expenditure (resting)/Meal-induced thermogenesis
研究概览
简要总结
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.
详细描述
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.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Prevention
- 盲法
- Double (Investigator, Outcomes Assessor)
入排标准
- 年龄范围
- 18 Years 至 50 Years（Adult）
- 性别
- Male
- 接受健康志愿者
- 是
入选标准
- •healthy and not using medication (regularly)
- •normal weight
- •non-smoker
- •tolerate and like spicy food
- •stable body weight last two months
排除标准
- •increased blood pressure
- •mental, metabolic and chronic diseases
结局指标
主要结局
Energy expenditure (resting)/Meal-induced thermogenesis
时间窗: November 2008
次要结局
- VAS-scores for different appetite parameters (incl. satiety, hunger, fullness, prospective food intake, well-being, thirst etc.)(November 2008)
- Blood pressure(November 2008)
- Heart rate(November 2008)
- Substrate oxidation (fat and carbohydrate)(November 2008)