Acute effects of capsaicin.

Acute effects of capsaicin on energy expenditure, fat oxidation and satiety in negative energy balance.

Status

Recruiting

Phases

Unknown

Study type

Interventional

Source

NL-OMON

Registry ID

NL-OMON29649

Enrollment

Registered

2011-06-20

Start date

2011-07-01

Completion date

Unknown

Last updated

2024-02-28

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Obesitas, overgewicht

Interventions

Subjects will stay for four conditions in a respiration chamber for 36h, twice receiving an energy-balanced (100 En%) diet and twice an energy-restricted (75 En%) diet, both with and without added cap

Eligibility

Inclusion criteria

Inclusion criteria: A total of 16 subjects (8 males and 8 females) with BMI 20-30 kg/m2 and aged between 18- 50 years will be included in the study. All subjects will be healthy, non-smoking, not using a more than moderate amount of alcohol (> 10 consumptions/wk) or caffeine-containing beverages (> 2 cups/d), being weight stable (weight change < 3kg during the last 6 months), dietary unrestraint and not using medication or supplements except for oral contraceptives in women.

Exclusion criteria

Exclusion criteria: Subjects will be excluded if they are not healthy, smoking, using a more than moderate amount of alcohol or caffeine-containing beverages, not being weight stable, dietary restraint, using medication or supplements except for oral contraceptives in women, or if they do not meet the criteria for BMI and age. Pregnant and lactating women, and subjects with allergies for the used food items will also be excluded from participation.

Design outcomes

Primary

Measure	Time frame
The primary endpoint of this study is the change in 36h energy expenditure.	—

Secondary

Measure	Time frame
1. Substrate oxidation (fat and carbohydrates); 2. Sleeping metabolic rate (SMR); 3. Diet-induced thermogenesis (DIT); 4. Activity induced thermogenesis (AEE); 5. Substrate oxidation: carbohydrate, protein, respiratory quotient (RQ); 6. Feelings of hunger and satiety: VAS for hunger, fullness, appetite, satiety, thirst, prospective food consumption, desire to eat; 7. Ad libitum energy intake; 8. Age; 9. Body composition: body weight, BMI, body fat percentage, fat mass index (FMI); 10. Body fat distribution: Waist circumference, waist-to-hip ratio (WHR).	—

Measure

Time frame

1. Substrate oxidation (fat and carbohydrates); 2. Sleeping metabolic rate (SMR); 3. Diet-induced thermogenesis (DIT); 4. Activity induced thermogenesis (AEE); 5. Substrate oxidation: carbohydrate, protein, respiratory quotient (RQ); 6. Feelings of hunger and satiety: VAS for hunger, fullness, appetite, satiety, thirst, prospective food consumption, desire to eat; 7. Ad libitum energy intake; 8. Age; 9. Body composition: body weight, BMI, body fat percentage, fat mass index (FMI); 10. Body fat distribution: Waist circumference, waist-to-hip ratio (WHR).

—

Contacts

Public ContactRick Hursel

Maastricht University Dept. Humane Biology PO Box 616

rick.hursel@hb.unimaas.nl+31 43 3882123

Outcome results

None listed

Source: NL-OMON (via WHO ICTRP)