Impact of Black Pepper on Energy Expenditure and Substrate Utilization

Study Overview
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Brief Summary
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As obesity rates worldwide continue to increase, there is a focus on identifying active food ingredients which increase metabolic rate which can be used as a dietary supplement in the treatment of overweight and obesity. Promising animal and cell studies have suggested a role for black pepper and an active component of black pepper, piperine, in energy expenditure. However, the effects of black pepper have not been determined in humans. The investigators hypothesis if that consumption of 1.5g black pepper (0.5g in each of three meals over one day) will result in an elevation in 24-h resting energy expenditure when contrasted to a control day (no black pepper, same diet intake).

Official Title
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A Randomized, Cross-Over Trial to Evaluate the Acute Effects of Black Pepper on Energy Expenditure and Fat Oxidation in Humans

Conditions
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Obesity

Intervention / Treatment
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* Other: 24-hour energy expenditure and substrate utilization


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Woman Postmenopausal Aged 50-65 years BMI 25-35kg/m2 Not taking blood pressure or anti-inflammatory medications or any other medications that may impact the results Thyroid hormone profile within the normal reference range No medical condition which may impact the results (e.g. diabetes) Accustomed to eating regular meals including breakfast Exclusion Criteria: Smoker Heavy exerciser (defined as >150 minutes/week for more than 3 months) Abuses alcohol or drugs Vegetarian

Ages Eligible for Study
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Minimum Age: 50 Years
Maximum Age: 65 Years

Sexes Eligible for Study
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Female

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Basic Science
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Active Comparator: Black pepper<br>During the black pepper study day, subjects consumed 1.5g of black pepper (0.5g/meal) in 60.8g of vegetable juice. Black pepper was consumed was a meal on each occasion. 24-hour energy expenditure and substrate utilization will be measured. | Other: 24-hour energy expenditure and substrate utilization<br>* Subjects spent two x 24-hour periods inside the metabolic chamber at the UNC NRI (black pepper and no pepper control) each separated by one week. Subjects were requested to arrive at the study center each morning in a fasted state (at least 10 hours). During each study day, subjects remained sedentary. All meals were provided and were tailored to each subject's specific energy requirements. Study meals (with the exception of the 1.5g of black pepper) were identical between the black pepper and no pepper control study days.<br>|
| Placebo Comparator: No pepper control<br>During the no pepper control study day, subjects consumed an identical menu without black pepper. 60.8g of vegetable juice (vehicle) was consumed at each of the three study meals. 24-hour energy expenditure and substrate utilization will be measured. | Other: 24-hour energy expenditure and substrate utilization<br>* Subjects spent two x 24-hour periods inside the metabolic chamber at the UNC NRI (black pepper and no pepper control) each separated by one week. Subjects were requested to arrive at the study center each morning in a fasted state (at least 10 hours). During each study day, subjects remained sedentary. All meals were provided and were tailored to each subject's specific energy requirements. Study meals (with the exception of the 1.5g of black pepper) were identical between the black pepper and no pepper control study days.<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Energy expenditure and substrate oxidation | A primary outcome of this study was the 24-hour energy expenditure (measured in the metabolic chamber at the UNC NRI) following black pepper and no pepper control. | 24-hours | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Gut peptides | Change in gut peptide secretion 30 minutes following a meal containing black pepper compared with no pepper control. | 30 minutes after lunch | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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black pepper, metabolic chamber, respiratory chamber