Combined effects of red pepper and caffeine consumption on 24 h energy balance in subjects given free access to foods
Yoshioka M, Doucet E, Drapeau V, Dionne I, Tremblay A
The British journal of nutrition · 90 citas
Etiquetas de revisión
Financiación no declaradaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2001-02-01 · Br J Nutr · vol. 85 · número 2 · págs. 203–211
- Editorial
- Cambridge University Press
- Citado
- 139 citas · más que el 87% de estudios similares · 2.2× el promedio de su campo
- Referencias
- 53 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Coffee research and impacts · Regulation of Appetite and Obesity · Adipose Tissue and Metabolism
- Palabras clave
- red pepper, caffeine, energy balance, ad libitum food intake, energy expenditure, macronutrient balance, heart rate variability, appetite regulation
- MeSH
- humans, capsicum, plants, medicinal, caffeine, electrocardiography, analysis of variance, energy metabolism, energy intake, heart rate, adult, male
5 autores
- Mayumi Yoshioka🇨🇦Université Laval
- Éric Doucet🇨🇦Université Laval
- Vicky Drapeau🇨🇦Université Laval
- Isabelle J. Dionne🇨🇦Université Laval
- Angelo Tremblay🇨🇦 · autor de correspondenciaUniversité Laval
Resumen
El texto original del estudio, en el idioma en que se publicó.
The effects of red pepper and caffeine ingestion on energy and macronutrient balances were examined in eight Caucasian male subjects. All subjects participated in two randomly assigned conditions: control and experimental (red pepper and caffeine). After ingesting a standardized breakfast, subjects ate three meals ad libitum (lunch, dinner and breakfast) and snacks which were served approximately 2 h after the lunch and dinner over a 24 h period. Two appetizers with or without 3 g red pepper) were given before lunch and dinner, and a drink (decaffeinated coffee with or without 200 mg caffeine) was served at all meals and snacks except for the after-dinner snack. It is also important to note that on the experimental day, 8.6 and 7.2 g red pepper were also added to lunch and dinner respectively. Red pepper and caffeine consumption significantly reduced the cumulative ad libitum energy intake and increased energy expenditure. The mean difference in energy balance between both conditions was 4000 kJ/d. Moreover, the power spectral analysis of heart rate suggested that this effect of red pepper was associated with an increase in sympathetic:parasympathetic nervous system activity ratio. These results indicate that the consumption of red pepper and caffeine can induce a considerable change in energy balance when individuals are given free access to foods.
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