Public and Allied Health Faculty Publications
Document Type
Article
Abstract
Capsaicin, the major pungent component of hot peppers, promotes negative energy balance; however, many individuals avoid capsaicin-containing foods due to pungency. Capsiate, a capsaicin analog found in CH-19 sweet peppers, is a non-pungent alternative that promotes negative energy balance when consumed as an encapsulated supplement. No studies have investigated capsiate’s effects on energy balance when consumed orally with a meal. This randomized crossover trial’s purpose was to compare effects of capsaicin and capsiate consumed orally at a meal. Participants were 24 healthy, lean individuals. Following capsaicin (2 mg), capsiate (2 mg), or control (no pepper) meals, appetitive sensations were recorded at 30-minute intervals for 4.5 hours and blood pressure was taken every 15 minutes for one hour. Energy intake was recorded at an ad libitum challenge meal (4.5 hours after test meals) and self-reported for the remainder of the day. All meals were neutral to liked (≥3.2 on a 5-pt category scale). The flavor of the control was better liked than the capsaicin-containing meal (p=0.022). Purchase intent for similarly-flavored restaurant meals was neutral to likely (≥2.9 on a 5-pt category scale), with participants tending to prefer the capsiate or control meals (p=0.066). Appetite, blood pressure, and energy intake did not vary between meals. This suggests that meals with low capsaicin and capsiate doses are acceptable and unlikely to cause unfavorable effects. Lack of metabolic changes could be related to dose, insufficient power to stratify by habitual spicy food intake, or that capsaicin and capsiate are not effective stimuli.
Copyright Statement
Post-print
Publisher's Statement
This version of the article has been accepted for publication, after peer review (when applicable) and is subject to Springer Nature’s AM terms of use, but is not the Version of Record and does not reflect post-acceptance improvements, or any corrections. The Version of Record is available online at: https://doi.org/10.1007/s12078-015-9188-5
Repository Citation
Swint, Jenna M.; Beining, Katrina M.; Bryant, Jennifer A.; Tucker, Robin M.; and Ludy, Mary-Jon, "Comparison of Capsaicin and Capsiate’s Effects at a Meal" (2015). Public and Allied Health Faculty Publications. 43.
https://scholarworks.bgsu.edu/publ_allied_health_pub/43
Publication Date
8-1-2015
Publication Title
Chemosensory Perception
Publisher
Springer
DOI
https://doi.org/10.1007/s12078-015-9188-5
Volume
8
Start Page No.
174
End Page No.
182
