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Capsaicin and Capsiate: Comparison of Effects at a Traditional Meal
Author(s) -
Swint Jenna,
Beining Katrina,
Bryant Jennifer,
Tucker Robin,
Ludy MaryJon
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.924.11
Subject(s) - capsaicin , meal , appetite , pungency , crossover study , food science , taste , visual analogue scale , pepper , medicine , chemistry , physical therapy , receptor , alternative medicine , pathology , placebo
Spicy foods containing capsaicin, the pungent compound in hot peppers, have been reported to promote negative energy balance. A non‐pungent alternative is capsiate, contained in CH‐19 sweet peppers. This study's purpose was to compare effects of capsaicin and capsiate consumed orally as part of a traditional meal. Subjects (n=11M, 13F; aged 25.2±10.2 y, BMI 21.7±2.4 kg/m 2 ) who consumed spicy foods for 15.4±10.6 y prior to the study (n=3 < monthly, n=8 >3 times weekly, 13 intermediate) participated. In this randomized crossover trial, self‐reported appetitive sensations were recorded at 30‐min intervals for 4.5 hrs after capsaicin (~2 mg), capsiate (~2 mg), or control (no pepper) meals. Blood pressure (BP) was recorded at 15‐min intervals for 1 hr after test meals. Post‐meal energy intake (EI) was measured at an ad libitum challenge meal (4.5 hr after test meals) and self‐reported for the remainder of each test day. While the flavor of the control was better liked than the capsaicin‐containing meal (p=0.022), there were no differences in liking of capsiate and control meals. All meals were well liked (蠅 3.2 on a 5‐pt visual analog scale (VAS)). Likelihood of purchasing a similarly flavored restaurant meal was good for all meals (蠅 2.9 on a 5‐pt VAS), with subjects tending to be more likely to purchase capsiate or control meals (p=0.066). Appetite, BP, or EI did not vary based on meal. These findings suggest that low capsaicin and capsiate doses are well accepted when added to traditional meals and are unlikely to cause adverse effects. Lack of metabolic effects may be related to lack of power to stratify by spicy food use or low capsaicin and capsiate doses.