Diabetes, Impaired Glucose Tolerance, Obesity
Conditions
Brief summary
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
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.
Interventions
DIETARY_SUPPLEMENTCapsinoid/placebo and rice
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.
Sponsors
Singapore Institute of Food and Biotechnology Innovation
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Masking
DOUBLE (Subject, Investigator)
Eligibility
Sex/Gender
MALE
Age
21 Years to 30 Years
Healthy volunteers
Yes
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
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Temperature at supraclavicular region | 2.5 hours post-consumption | The temperature at the supraclavicular region following consumption of capsinoids will be determined using infrared thermal imaging. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Glycaemic response | 2.5 hours post-consumption | The blood glucose response to capsinoids measured over 2.5 hours following their consumption. |
Countries
Singapore
Outcome results
None listed