Studying the Effect of Capsinoids on Brown Fat Using Infrared Thermal Imaging.

Study Overview
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Brief Summary
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The primary hypothesis of this study is that consumption of capsinoids increases brown adipose tissue activity, detectable by infrared thermal imaging. The secondary hypothesis is that consumption of capsinoids can affect an individual's glycaemic response.

Detailed Description
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It has been recently established that brown adipose tissue (BAT) exists in adult humans. BAT is a thermogenic tissue which dissipates energy as heat. The primary objective of this study is to use thermal imaging to assess the effect of capsinoids on BAT activity in adult humans, and whether there is a relationship between the increase in energy expenditure and BAT activity after capsinoids intake. The secondary objective is to investigate whether capsinoids will have an effect on an individual's glycaemic response. Lean, healthy male volunteers will be recruited. There will be two test sessions which are randomized, where subjects will consume either capsinoids or placebo capsules, and a standardized amount of white rice (equivalent to 50g carbohydrates). Indirect calorimetry will be used to assess energy expenditure before and after consumption of the test meal. Thermal imaging of supraclavicular BAT, the primary BAT depot in humans, will be undertaken using an infrared thermal camera to assess changes in BAT temperature. Blood glucose levels will be monitored by finger prick blood sampling method. This study aims to investigate whether capsinoids consumption leads to changes in BAT temperatures detectable by the infrared thermal camera, to confirm the feasibility of using thermal imaging as a rapid, noninvasive, and reproducible way of studying BAT activity thus providing a platform to advance research in this emerging field of human BAT.

Official Title
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Infrared Thermal Imaging for Assessing the Effect of Capsinoids on Brown Adipose Tissue Activity.

Conditions
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Obesity, Diabetes, Impaired Glucose Tolerance

Intervention / Treatment
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* Dietary Supplement: Capsinoid/placebo and rice


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Chinese ethnicity Male Healthy Age 21 - 30 years BMI 18.0 - 22.9 kg/m2 Not on any prescribed medication Infrequent spicy food or chilli user (less than 3 times per week) Exclusion Criteria: Smoker Fasting blood glucose > 5.5 mmol/L Resting blood pressure > 140/90 mmHg Any major medical conditions including diabetes, hypertension, cardiovascular disease, thyroid disorders Allergic or intolerant to foods presented in the study

Ages Eligible for Study
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Minimum Age: 21 Years
Maximum Age: 30 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

Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Double


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Capsinoid arm<br>On capsinoids | Dietary Supplement: Capsinoid/placebo and rice<br>* The subject will ingest six capsinoid/placebo capsules and a standardized amount of white rice (equivalent to 50g carbohydrates). Each capsule consists 1.5mg of capsinoids, making a total dose of 9mg capsinoids.<br>|
| Placebo Comparator: Placebo arm<br>Placebo | Dietary Supplement: Capsinoid/placebo and rice<br>* The subject will ingest six capsinoid/placebo capsules and a standardized amount of white rice (equivalent to 50g carbohydrates). Each capsule consists 1.5mg of capsinoids, making a total dose of 9mg capsinoids.<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Temperature at supraclavicular region | The temperature at the supraclavicular region following consumption of capsinoids will be determined using infrared thermal imaging. | 2.5 hours post-consumption | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Glycaemic response | The blood glucose response to capsinoids measured over 2.5 hours following their consumption. | 2.5 hours post-consumption |