Healthy
Conditions
Keywords
Heart rate variability, Resting energy expenditure, Facial thermography, Blood pressure, Spices ingestion
Brief summary
Human studies have shown that capsaicin, a compound extracted from chilly peppers, can stimulate certain physiologic functions (for example, energy expenditure, thermogenesis, lipid oxidation, heart rate, etc.). The purpose of this study is to measure the impact of ingesting various spicy molecules on a set of physiologic parameters compared to a placebo. The molecules were selected for their different sensory properties. The results of this study will allow us to implement an effective method for measuring the impact of ingesting spices on certain body functions (for example, metabolism and autonomic nervous system activity). This study will also allow us to identify the beneficial properties of eating certain spices.
Detailed description
Primary objective and outcome: The main objective of this study is to establish a methodology to evaluate the acute impact of spice ingestion on metabolism and autonomic nervous system activity. Primary outcomes: Impact of the spice on autonomic nervous system activity: Power spectra analysis on heart rate variability (HRV) changes during the 90 post ingestive minutes (measured by ECG). Impact of the spice on metabolism: Energy expenditure changes during the 90 post ingestive minutes (measured by indirect calorimetry). As secondary outcomes blood pressure changes and facial temperature changes on specific area (nose, cheeks and forehead) will be evaluated. Substrate oxidation (carbohydrates and fat utilization) and the respiratory quotient (RQ) will be calculated using indirect calorimetry data for energy expenditure measure.
Interventions
OTHERSpices intake
Each subject had to ingest a single dose of each of the spices and placebo. Recording of outcomes was realized throughout the 90 minutes following ingestion.
OTHERPlacebo
Tomato juice intake
Sponsors
Société des Produits Nestlé (SPN)
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Masking
TRIPLE (Subject, Investigator, Outcomes Assessor)
Eligibility
Sex/Gender
MALE
Age
20 Years to 50 Years
Healthy volunteers
Yes
Inclusion criteria
* Healthy * BMI: 19-25 kg/m2, ≥ 60 kg body weight * Moderate spicy food eaters * Having signed the informed consent.
Exclusion criteria
* Any gastrointestinal disorder * Subject sensitive or not used to eat spicy food * Smokers * Subject with beard or mustache * Abnormal thyroid function * Intake of medication that could affect body weight and/or energy expenditure * Weight loss \> 5% in the last 3 months * Under antibiotics or regular treatments (medical or nutritional program) affecting body weight, appetite, energy expenditure, lipid-lowering, hypertension or inflammation or glucose control for the last 3 months or taking hormone replacement therapy * History of allergy * Physical activity level \> 300 min of moderate or intense exercise per week * Have a alcohol consumption higher than than 1 drink/day * Consumption of illicit drugs * Subject who cannot be expected to comply with the study procedures, including consuming the test products * Currently participating or having participated in another clinical trial during the last 4 weeks prior to the beginning of this study
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Resting energy expenditure | change from baseline to 90 minutes following product intake | Calculation of the resting energy expenditure from continuous measurement of oxygen consumption and carbon dioxid production (indirect calorimetry). |
| Heart rate variability | Change from baseline to 90 minutes following product intake | Power spectral analysis of heart rate variability from continuous measurement of very low, low and high frequency range electrocardiographic signals. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Substrat oxidation | Change from baseline to 90 minutes following product intake | Carbohydrate oxidation, lipid oxidation, and respiratory quotient from continuous measurements by indirect calorimetryof oxygen consumption and carbon dioxide production. |
| Blood pressure | every 15 minutes over 90 minutes of recording following product intake | Standard blood pressure monitoring using an arm cuff |
| Facial skin temperature modification | Change from baseline to 90 minutes following product intakeover 90 min | Measurement of the skin temperature of the face using an infrared camera (FLIR A325) |
Countries
Switzerland
Outcome results
None listed