Effects of a Specific Spice on Energy Metabolism

• Sponsor: University of Copenhagen (Other)
• Overall Status: Completed
• CT.gov ID: NCT00841893
• Collaborator: (none)
• Enrollment: 16
• Location: 1
• Arms: 2
• Duration (Months): 4
• Patients Per Site Per Month: 4

Study Details

Study Description

Brief 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.

Condition or Disease	Intervention/Treatment	Phase
Healthy	Dietary Supplement: Mustard (dijon); Dietary Supplement: Placebo	N/A

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.

Study Design

• Study Type: Interventional
• Actual Enrollment: 16 participants
• Allocation: Randomized
• Intervention Model: Crossover Assignment
• Masking: Double (Investigator, Outcomes Assessor)
• Primary Purpose: Prevention
• Official Title: Effects of a Specific Spice on Energy Expenditure, Substrate Oxidation, Appetite and Energy Intake
• Study Start Date: Aug 1, 2008
• Actual Primary Completion Date: Dec 1, 2008
• Actual Study Completion Date: Dec 1, 2008

Arms and Interventions

Arm	Intervention/Treatment
Experimental: 1 Mustard	Dietary Supplement: Mustard (dijon); The specific spice added to a brunch meal
Experimental: 2 Placebo	Dietary Supplement: Placebo; Placebo added to a brunch meal

Outcome Measures

Primary Outcome Measures

1. Energy expenditure (resting)/Meal-induced thermogenesis [November 2008]

Secondary Outcome Measures

1. VAS-scores for different appetite parameters (incl. satiety, hunger, fullness, prospective food intake, well-being, thirst etc.) [November 2008]

2. Blood pressure [November 2008]

3. Heart rate [November 2008]

4. Substrate oxidation (fat and carbohydrate) [November 2008]

Eligibility Criteria

Criteria

• Ages Eligible for Study: 18 Years to 50 Years
• Sexes Eligible for Study: Male
• Accepts Healthy Volunteers: Yes

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

Contacts and Locations

Locations

	Site	City	State	Country	Postal Code
1	Department of Human Nutrition, Faculty of Life Sciences, university of Copenhagen	Frederiksberg C	Copenhagen	Denmark	DK-1958

Sponsors and Collaborators

• University of Copenhagen

Investigators

• Study Chair: Arne Astrup, Professor MD, Department of Human Nutrition, Faculty of Life Sciences, University of Copenhagen

Study Documents (Full-Text)

None provided.

More Information

Publications

None provided.

• ClinicalTrials.gov Identifier: NCT00841893
• Other Study ID Numbers: B253-IHE-spice2-NTG
• First Posted: Feb 11, 2009
• Last Update Posted: Feb 11, 2009
• Last Verified: Feb 1, 2009

• Keywords provided by , ,: Thermogenesis; Meal-induced thermogenesis; Energy expenditure; Fat oxidation; Carbohydrate oxidation; Bioactive ingredient; Spice
• Additional relevant MeSH terms: Mechlorethamine

Study Results

No Results Posted as of Feb 11, 2009