Examination of the Effects of Four Different Spices on Energy Metabolism

Study Overview
=================
Brief Summary
-----------------
The objective of this study is to examine whether four different spices (ginger, black pepper, horseradish and mustard) are able to increase energy metabolism. Since chili and other spices have been shown to increase energy expenditure compared to placebo, we expect that some or all of the four spices may actually increase energy expenditure - although not to a large degree.

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. We expect to see some small effects on these parameters.

Official Title
-----------------
Bioactive Food Ingredients and Energy Metabolism: The Effects of Ginger, Black Pepper, Horseradish and Mustard on Meal-Induced Thermogenesis and Fat Oxidation

Conditions
-----------------
Healthy

Intervention / Treatment
-----------------
* Dietary Supplement: ginger
* Dietary Supplement: black pepper
* Dietary Supplement: horseradish
* Dietary Supplement: mustard
* Dietary Supplement: placebo


Participation Criteria
=================
Eligibility Criteria
-----------------
Inclusion Criteria: male healthy and not use medication (regularly) normal weight non smoker tolerate and like spicy food stable body weight last two months Exclusion Criteria: increased blood pressure abnormal EKG mental, metabolic and chronic diseases

Ages Eligible for Study
-----------------
Minimum Age: 18 Years
Maximum Age: 50 Years

Sexes Eligible for Study
-----------------
Male

Accepts Healthy Volunteers
-----------------
Accepts Healthy Volunteers

Study Plan
=================
How is the study designed?
-----------------

Design Details

Primary Purpose: Prevention
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: A<br>Spice | Dietary Supplement: ginger<br>* added to a brunch meal<br>|
| Experimental: B<br>Spice | Dietary Supplement: black pepper<br>* Added to a brunch meal<br>|
| Experimental: C<br>Spice | Dietary Supplement: horseradish<br>* Added to a brunch meal<br>|
| Experimental: D<br>Spice | Dietary Supplement: mustard<br>* Added to a brunch meal<br>|
| Placebo Comparator: E<br>Placebo | Dietary Supplement: placebo<br>* Added to a bruch meal<br>|

What is the study measuring?
-----------------
Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| energy expenditure |  | November 2007 | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| blood pressure |  | December 2007 | 
| heart rate |  | December 2007 | 
| VAS-scores for appetite, hunger, fullness, etc. - and palatability |  | November 2007 | 
| tolerance |  | November 2007 | 
| Fat and carbohydrate oxidation |  | November 2007 | 
| Meal-induced thermogenesis |  | November 2007 | 

 Terms related to the study
=================
Keywords Provided by Centre Hospitalier Valida
-----------------
Thermogenesis, Meal-induced thermogenesis, energy expenditure, fat oxidation, bioactive ingredients, spices, ginger, horseradish, black pepper, mustard