Capsaicinoids supplementation decreases percent body fat and fat mass: adjustment using covariates in a post hoc analysis

Abstract

BackgroundCapsaicinoids (CAPs) found in chili peppers and pepper extracts, are responsible for enhanced metabolism. The objective of the study was to evaluate the effects of CAPs on body fat and fat mass while considering interactions with body habitus, diet and metabolic propensity.MethodsSeventy-five (N = 75) volunteer (male and female, age: 18 and 56 years) healthy subjects were recruited. This is a parallel group, randomized, double-blind, placebo controlled exploratory study. Subjects were randomly assigned to receive either placebo, 2 mg CAPs or 4 mg CAPs dosing for 12 weeks. After initial screening, subjects were evaluated with respect to fat mass and percent body fat at baseline and immediately following a 12-week treatment period. The current study evaluates two measures of fat loss while considering six baseline variables related to fat loss. Baseline measurements of importance in this paper are those used to evaluate body habitus, diet, and metabolic propensity. Lean mass and fat mass (body habitus); protein intake, fat intake and carbohydrate intake; and total serum cholesterol level (metabolic propensity) were assessed. Body fat and fat mass were respectively re-expressed as percent change in body fat and change in fat mass by application of formula outcome = (12-week value – baseline value) / baseline value) × 100. Thus, percent change in body fat and change in fat mass served as dependent variables in the evaluation of CAPs. Inferential statistical tests were derived from the model to compare low dose CAPs to placebo and high dose CAPs to placebo.ResultsPercent change in body fat after 12 weeks of treatment was 5.91 percentage units lower in CAPs 4 mg subjects than placebo subjects after adjustment for covariates (p = 0.0402). Percent change in fat mass after 12 weeks of treatment was 6.68 percentage units lower in Caps 4 mg subjects than placebo subjects after adjustment for covariates (p = 0.0487).ConclusionThese results suggest potential benefits of Capsaicinoids (CAPs) on body fat and fat mass in post hoc analysis. Further studies are required to explore pharmacological, physiological, and metabolic benefits of both chronic and acute Capsaicinoids consumption.Trial registrationISRCTN10458693 ‘retrospectively registered’.

Effects of Capsicum annuum supplementation on the components of metabolic syndrome: a systematic review and meta-analysis

“…Three out of the 12 included studies had a high ROB, whereas the remaining nine studies had some ROB concerns. Bias arising from the randomization process was low in three studies 16,20,25 , eight studies had some ROB concerns 17,19,[21][22][23][24]26,27 , and one study had a high ROB 18 because the only information in this article was a sentence stating that the study was randomized. Bias due to deviations from the intended intervention were low in all studies except for one 17 , in which allocation concealment was not reported.…”

“…Out of the 12 studies, five were conducted in the United States 18,19,[21][22][23] , three in Korea 17,24,25 , two in Japan 20,26 , one in Australia 27 , and one in China 16 . Ten of the studies were parallel-arm studies 16,17,[19][20][21][22][23][24][25][26] whereas the other two were crossover studies 18,27 . Ten studies were conducted on individuals with body mass index (BMI) above 25 kg/m [21][22][23][24][25]27 , and two studies were conducted on healthy individuals with BMI below 25 kg/m 220, 26 .…”

“…Ten of the studies were parallel-arm studies 16,17,[19][20][21][22][23][24][25][26] whereas the other two were crossover studies 18,27 . Ten studies were conducted on individuals with body mass index (BMI) above 25 kg/m [21][22][23][24][25]27 , and two studies were conducted on healthy individuals with BMI below 25 kg/m 220, 26 . Six studies focused on intervention with purified capsaicinoids or capsinoids capsules [19][20][21][22][23]26 , three studies were on pepper powder or juice supplementation 16,18,27 , and another three were on fermented red pepper paste supplementation 17,24,25 .…”

“…Ten studies were conducted on individuals with body mass index (BMI) above 25 kg/m [21][22][23][24][25]27 , and two studies were conducted on healthy individuals with BMI below 25 kg/m 220, 26 . Six studies focused on intervention with purified capsaicinoids or capsinoids capsules [19][20][21][22][23]26 , three studies were on pepper powder or juice supplementation 16,18,27 , and another three were on fermented red pepper paste supplementation 17,24,25 . The duration of the interventions in the included studies varied from 4 to 12 weeks.…”

Effects of Visual Cues on Consumer Expectation, Emotion and Wellness Responses, and Purchase Intent of Red Chili Powders

“…Chili pepper is widely cultivated in South America, Asia, and Africa as well as some Mediterranean countries where it is used in hundreds of food recipes and as a condiment either fresh or in processed forms, such as dried chili powder, hot sauce, and pickle. The average chili pepper consumption in some countries is, for example, 20 g/person/day in Mexico, 8 g/person/day in Korea, 5 g/person/day in Thailand, 2.5 g/person/day in India, and 0.05 to 0.50 g/person/day in the United States (Ludy & Mattes, ; Othman, Ahmed, Habila, & Ghafar, ; Rogers et al., ). Thailand has the fifth largest area dedicated to chili pepper production at 92,126 ha, and is the second largest producer of red and dried chili at 349,397 tons per year, which is worth over $3 million in yearly exports (FAO, ; MOC, ).…”