October, 2020MSI Funded Study: The addition of spices and herbs to vegetables in the National School Lunch Program increased vegetable intake at an urban, economically-underserved, and predominantly African-American high school
Review Paper on Red Pepper and Energy Balance
Ludy M, Moore G, and Mattes R
Consuming spicy foods containing capsaicin, an active compound in red pepper, chili pepper, and other pungent spices, reportedly promotes negative energy balance. This review looks at the evidence of both capsaicin and capsiate on thermogenesis, and appetite when consumed in foods and in supplemental form.
Seventeen studies were evaluated for their effects on thermogenesis and appetite. Meta-analyses were performed on thermogenic outcomes, and a systematic review was conducted for both thermogenesis and appetite.
The evidence indicates that both capsaicin and capsiate increase energy expenditure and enhance fat oxidation. The review also suggests that capsaicin and capsiate may suppress appetite by a small amount. Thus, including capsaicin and capsiate containing foods in the diet may play a small role in maintaining weight management in healthy individuals.