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Effects of a Specific Spice on Energy Metabolism

This study has been completed.
Information provided by:
University of Copenhagen Identifier:
First received: February 10, 2009
Last updated: NA
Last verified: February 2009
History: No changes posted

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.

Condition Intervention
Healthy Dietary Supplement: Mustard (dijon) Dietary Supplement: Placebo

Study Type: Interventional
Study Design: Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Double Blind (Investigator, Outcomes Assessor)
Primary Purpose: Prevention
Official Title: Effects of a Specific Spice on Energy Expenditure, Substrate Oxidation, Appetite and Energy Intake

Resource links provided by NLM:

Further study details as provided by University of Copenhagen:

Primary Outcome Measures:
  • Energy expenditure (resting)/Meal-induced thermogenesis [ Time Frame: November 2008 ]

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

Enrollment: 16
Study Start Date: August 2008
Study Completion Date: December 2008
Primary Completion Date: December 2008 (Final data collection date for primary outcome measure)
Arms Assigned Interventions
Experimental: 1
Dietary Supplement: Mustard (dijon)
The specific spice added to a brunch meal
Experimental: 2
Dietary Supplement: Placebo
Placebo added to a brunch meal

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, 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.

Ages Eligible for Study:   18 Years to 50 Years   (Adult)
Sexes Eligible for Study:   Male
Accepts Healthy Volunteers:   Yes

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
  Contacts and Locations
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Please refer to this study by its identifier: NCT00841893

Department of Human Nutrition, Faculty of Life Sciences, university of Copenhagen
Frederiksberg C, Copenhagen, Denmark, DK-1958
Sponsors and Collaborators
University of Copenhagen
Study Chair: Arne Astrup, Professor MD Department of Human Nutrition, Faculty of Life Sciences, University of Copenhagen
  More Information

Responsible Party: Nikolaj Ture Gregersen/Ph.D.student, Department of Human Nutrition, University of Copenhagen Identifier: NCT00841893     History of Changes
Other Study ID Numbers: B253-IHE-spice2-NTG
Study First Received: February 10, 2009
Last Updated: February 10, 2009

Keywords provided by University of Copenhagen:
Meal-induced thermogenesis
Energy expenditure
Fat oxidation
Carbohydrate oxidation
Bioactive ingredient

Additional relevant MeSH terms:
Alkylating Agents
Molecular Mechanisms of Pharmacological Action
Antineoplastic Agents, Alkylating
Antineoplastic Agents processed this record on June 23, 2017