Comparison of Capsaicin and Capsiates Effects at a Meal

Jenna M. Swint, Katrina M. Beining, Jennifer A. Bryant, Robin M. Tucker, Mary-Jon Ludy

Objective
The purpose of this randomized cross-over trial was to compare effects of capsaicin and capsiate consumed orally at a meal.

Methods
Participants were 24 healthy, lean individuals. Following capsaicin (2 mg), capsiate (2 mg), or control (no pepper) meals, appetitive sensations were recorded at 30-minute intervals for 4.5 hours, and blood pressure was taken every 15 min for one hour. Energy intake was recorded at an ad libitum challenge meal (4.5 hours after test meals) and self-reported for the remainder of the day.

Results
All meals were neutral to liked (≥3.2 on a 5-point category scale). The flavor of the control was better liked than the capsaicin-containing meal (p = 0.022). Purchase intent for similarly flavored restaurant meals was neutral to likely (≥2.9 on a 5-point category scale), with participants tending to prefer the capsiate or control meals (p = 0.066). Appetite, blood pressure, and energy intake did not vary between meals.

Conclusions
These findings suggest that meals with low capsaicin and capsiate doses are acceptable and unlikely to cause unfavorable effects. Lack of metabolic changes could be related to dose, insufficient power to stratify by habitual spicy food intake, or that capsaicin and capsiate are not effective stimuli.

Reference
Swint, JM, Beining, KM, Bryant, JA, Tucker, RM, Ludy, MJ. Comparison of Capsaicin and Capsiate’s Effects at a Meal. Chemosensory Perception. 8: 174-182. 2015.