Ginger consumption enhances the thermic effect of food and promotes satiety in overweight men

Ginger is traditionally used for medicinal purposes but little research has been done to examine its metabolic effects in humans. The objective of this study was to measure the effects of ginger consumption on energy expenditure in overweight men. Ten men, age 39.1 ± 10.5 y and body mass index 27.2 ± 0.9 kg/m 2 , participated in this randomized cross‐over study. Energy expenditure was measured using indirect calorimetry before and for 6 h after consumption of a breakfast meal with or without 2 g dried ginger powder. Subjective feelings of satiety and appetite were assessed hourly using visual analog scales (VAS). There was no significant effect of treatment on resting energy expenditure (P = 0.425) or respiratory quotient (P = 0.409). However, there was a greater increase in the thermic effect of food after ginger administration compared to control (42.7 ± 21.4 kcal/d, P = 0.049). Average VAS ratings showed significant treatment effects on questions of hunger (P = 0.029), satiety (P = 0.049), fullness (P = 0.033), and prospective food intake (P < 0.0001), all of which showing lower hunger and appetite and greater fullness after ginger consumption compared to control. Although preliminary, these results show that ginger consumption can enhance thermogenesis and reduce feelings of hunger which suggest a potential role of ginger as a nutraceutical to assist in weight management. Grant Funding Source : NIH UL1RR024156, McCormick Science Insitute