Effects of a Specific Spice on Energy Metabolism

Study Overview
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Brief Summary
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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.

Detailed Description
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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.

Official Title
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Effects of a Specific Spice on Energy Expenditure, Substrate Oxidation, Appetite and Energy Intake

Conditions
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Healthy

Intervention / Treatment
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* Dietary Supplement: Mustard (dijon)
* Dietary Supplement: Placebo


Participation Criteria
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Eligibility Criteria
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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

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

Sexes Eligible for Study
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Male

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: Prevention
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Double


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: 1<br>Mustard | Dietary Supplement: Mustard (dijon)<br>* The specific spice added to a brunch meal<br>|
| Experimental: 2<br>Placebo | Dietary Supplement: Placebo<br>* Placebo added to a brunch meal<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Energy expenditure (resting)/Meal-induced thermogenesis |  | November 2008 | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| VAS-scores for different appetite parameters (incl. satiety, hunger, fullness, prospective food intake, well-being, thirst etc.) |  | November 2008 | 
| Blood pressure |  | November 2008 | 
| Heart rate |  | November 2008 | 
| Substrate oxidation (fat and carbohydrate) |  | November 2008 | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Thermogenesis, Meal-induced thermogenesis, Energy expenditure, Fat oxidation, Carbohydrate oxidation, Bioactive ingredient, Spice