Impact of Black Pepper on Energy Expenditure and Substrate Utilization

Not Applicable

Completed

• Conditions: Obesity
• Interventions: Other: 24-hour energy expenditure and substrate utilization

• Registration Number: NCT01729143
• Lead Sponsor: University of North Carolina, Chapel Hill

Brief Summary

As obesity rates worldwide continue to increase, there is a focus on identifying active food ingredients which increase metabolic rate which can be used as a dietary supplement in the treatment of overweight and obesity. Promising animal and cell studies have suggested a role for black pepper and an active component of black pepper, piperine, in energy expenditure. However, the effects of black pepper have not been determined in humans. The investigators hypothesis if that consumption of 1.5g black pepper (0.5g in each of three meals over one day) will result in an elevation in 24-h resting energy expenditure when contrasted to a control day (no black pepper, same diet intake).

Detailed Description

Not available

Study Timeline

• Study Start: 2011-04
• Primary Completion: 2011-07
• Study Completion: 2011-07
• Status Verified: 2012-11
• Study First Submitted: 2012-11-13
• Study First Submitted QC: 2012-11-19
• Study First Posted: 2012-11-20
• Last Update Submitted: 2016-04-05
• Last Update Posted: 2016-04-06

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Female
• Target Recruitment: 18

Inclusion Criteria

• Woman
• Postmenopausal
• Aged 50-65 years
• BMI 25-35kg/m2
• Not taking blood pressure or anti-inflammatory medications or any other medications that may impact the results
• Thyroid hormone profile within the normal reference range
• No medical condition which may impact the results (e.g. diabetes)
• Accustomed to eating regular meals including breakfast

Read More

Exclusion Criteria

• Smoker
• Heavy exerciser (defined as >150 minutes/week for more than 3 months)
• Abuses alcohol or drugs
• Vegetarian

Read More

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
No pepper control	24-hour energy expenditure and substrate utilization	During the no pepper control study day, subjects consumed an identical menu without black pepper. 60.8g of vegetable juice (vehicle) was consumed at each of the three study meals. 24-hour energy expenditure and substrate utilization will be measured.
Black pepper	24-hour energy expenditure and substrate utilization	During the black pepper study day, subjects consumed 1.5g of black pepper (0.5g/meal) in 60.8g of vegetable juice. Black pepper was consumed was a meal on each occasion. 24-hour energy expenditure and substrate utilization will be measured.

Primary Outcome Measures

Name	Time	Method
Energy expenditure and substrate oxidation	24-hours	A primary outcome of this study was the 24-hour energy expenditure (measured in the metabolic chamber at the UNC NRI) following black pepper and no pepper control.

Secondary Outcome Measures

Name	Time	Method
Gut peptides	30 minutes after lunch	Change in gut peptide secretion 30 minutes following a meal containing black pepper compared with no pepper control.

Trial Locations

Locations (1)

UNC Chapel Hill Nutrition Research Institute; 🇺🇸 Kannapolis, North Carolina, United States