McCormick Science Institute

Attenuation of Adaptive Thermogenesis by a Culinary Dose of Red Pepper During 24-Hour Negative Energy Balance

Mary-Jon Ludy, George E. Moore, Richard D. Mattes, Margriet S. Westerterp-Plantenga

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MSI Team
June 2026 - This article updates a previous review and meta-analyses (1995–2010), incorporating studies published through 2024, to evaluate whether culinary RP doses can attenuate adaptive thermogenesis and decreased fullness during negative EB.
In the present narrative review and updated meta-analysis, we evaluated whether culinary doses of RP can attenuate adaptive thermogenesis and decreased fullness during negative EB in humans. First, the previous review and meta-analysis, based on articles published from 1995 to 2010, was updated to include studies published through 2024. Additionally, we assessed whether effects differed according to duration, dose, EB status, and protein level. Since 1-meal studies may have been too brief to capture sustained effects and long-term studies too extended to ensure participant adherence, we incorporated controlled 24-hour studies to address these gaps. These studies were designed to test whether capsaicin, alone or combined with elevated protein across all 3 meals, could offset reductions in EE and fullness typically observed during negative EB, under controlled respiratory chamber conditions. View Full Text

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