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Effects of a Specific Spice on Energy Metabolism

This study has been completed.
Sponsor:
Information provided by:
University of Copenhagen
ClinicalTrials.gov Identifier:
NCT00841893
First received: February 10, 2009
Last updated: NA
Last verified: February 2009
History: No changes posted

February 10, 2009
February 10, 2009
August 2008
December 2008   (final data collection date for primary outcome measure)
Energy expenditure (resting)/Meal-induced thermogenesis [ Time Frame: November 2008 ] [ Designated as safety issue: No ]
Same as current
No Changes Posted
  • VAS-scores for different appetite parameters (incl. satiety, hunger, fullness, prospective food intake, well-being, thirst etc.) [ Time Frame: November 2008 ] [ Designated as safety issue: Yes ]
  • Blood pressure [ Time Frame: November 2008 ] [ Designated as safety issue: Yes ]
  • Heart rate [ Time Frame: November 2008 ] [ Designated as safety issue: Yes ]
  • Substrate oxidation (fat and carbohydrate) [ Time Frame: November 2008 ] [ Designated as safety issue: No ]
Same as current
Not Provided
Not Provided
 
Effects of a Specific Spice on Energy Metabolism
Effects of a Specific Spice on Energy Expenditure, Substrate Oxidation, Appetite and Energy Intake

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.

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.
Interventional
Not Provided
Allocation: Randomized
Endpoint Classification: Safety/Efficacy Study
Intervention Model: Crossover Assignment
Masking: Double Blind (Investigator, Outcomes Assessor)
Primary Purpose: Prevention
Healthy
  • Dietary Supplement: Mustard (dijon)
    The specific spice added to a brunch meal
  • Dietary Supplement: Placebo
    Placebo added to a brunch meal
  • Experimental: 1
    Mustard
    Intervention: Dietary Supplement: Mustard (dijon)
  • Experimental: 2
    Placebo
    Intervention: Dietary Supplement: Placebo
Not Provided

*   Includes publications given by the data provider as well as publications identified by ClinicalTrials.gov Identifier (NCT Number) in Medline.
 
Completed
16
December 2008
December 2008   (final data collection date for primary outcome measure)

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
Male
18 Years to 50 Years
Yes
Contact information is only displayed when the study is recruiting subjects
Denmark
 
NCT00841893
B253-IHE-spice2-NTG
No
Nikolaj Ture Gregersen/Ph.D.student, Department of Human Nutrition, University of Copenhagen
University of Copenhagen
Not Provided
Study Chair: Arne Astrup, Professor MD Department of Human Nutrition, Faculty of Life Sciences, University of Copenhagen
University of Copenhagen
February 2009

ICMJE     Data element required by the International Committee of Medical Journal Editors and the World Health Organization ICTRP