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Effects of a Specific Spice on Energy Metabolism

Information source: University of Copenhagen
ClinicalTrials.gov processed this data on August 23, 2015
Link to the current ClinicalTrials.gov record.

Condition(s) targeted: Healthy

Intervention: Mustard (dijon) (Dietary Supplement); Placebo (Dietary Supplement)

Phase: N/A

Status: Completed

Sponsored by: University of Copenhagen

Official(s) and/or principal investigator(s):
Arne Astrup, Professor MD, Study Chair, Affiliation: Department of Human Nutrition, Faculty of Life Sciences, University of Copenhagen

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.

Clinical Details

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

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

Primary outcome: Energy expenditure (resting)/Meal-induced thermogenesis

Secondary outcome:

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

Blood pressure

Heart rate

Substrate oxidation (fat and carbohydrate)

Detailed 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.

Eligibility

Minimum age: 18 Years. Maximum age: 50 Years. Gender(s): Male.

Criteria:

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

Locations and Contacts

Department of Human Nutrition, Faculty of Life Sciences, university of Copenhagen, Frederiksberg C, Copenhagen DK-1958, Denmark
Additional Information

Starting date: August 2008
Last updated: February 10, 2009

Page last updated: August 23, 2015

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