Effect of capsaicin on satiety and diet-induced thermogenesis

Background: One way to reduce net energy intake is by using bioactives, such as capsaicin, which has both satiating effects and can also increase energy expenditure through diet-induced thermogenesis (DIT). In terms of energy stored as body fat, and over a prolonged period, an increase in thermogenesis can have a substantial impact on obesity. Objectives: To determine the effect of capsaicin on satiety and diet-induced thermogenesis. Design: Rice and rice plus tabasco sauce was fed to 10 subjects using a two-way cross over design. Height, weight, waist and hip circumference and, body fat content of the subjects were measured together with blood pressure, heart rate, energy expenditure (thermogenesis), and satiety which was measured using visual analogue scale. Outcomes: Using the area under the curve of thermogenesis versus time, DIT was greater but not significantly so when the subjects consumed rice+Tabasco sauce (treatment containing capsaicin) rather than rice only. Scores for feeling full/not hungry/having less desire to eat 2.5 h after the meal were significantly higher for rice+tabasco sauce than for rice alone. Changes in blood pressure and heart rate were not significantly different in subjects eating the diets. Conclusion: Capsaicin increased DIT and had a significant satiating effect, but because of inter-subject variability measurement of DIT needs to be more highly powered to reach statistical significance