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Effects of red pepper added to high-fat and high-carbohydrate meals on energy metabolism and substrate utilization in Japanese women

Published online by Cambridge University Press:  09 March 2007

Mayumi Yoshioka ,
Sylvie St-Pierre ,
Masashige Suzuki  and
Angelo Tremblay
Mayumi Yoshioka
Affiliation:
Division of Kinesiology, PEPS, Laval University, Ste-Foy, Québec, Canada G1K 7P4
Sylvie St-Pierre
Affiliation:
Division of Kinesiology, PEPS, Laval University, Ste-Foy, Québec, Canada G1K 7P4
Masashige Suzuki
Affiliation:
Institute of Health and Sport Sciences, University of Tsukuba, Tsukuba, Ibaraki 305, Japan
Angelo Tremblay*
Affiliation:
Division of Kinesiology, PEPS, Laval University, Ste-Foy, Québec, Canada G1K 7P4
*
*Dr Angelo Tremblay, fax +1 418 656 2441, email [email protected]
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Abstract

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The effects of dietary red pepper added to high-fat (HF) and high-carbohydrate (HC) meals on energy metabolism were examined in thirteen Japanese female subjects. After ingesting a standardized dinner on the previous evening, the subjects took an experimental breakfast (1883 kJ) under the following four conditions: HF meal, HF and red-pepper (10 g) meal, HC meal, or HC and red-pepper meal. Palatability of the experimental meals was measured immediately after the meals. Expired air was collected before and for 210 min after the meal to determine energy expenditure and macronutrient oxidation. Diet-induced thermogenesis was significantly higher after the HC meals than after the HF meals. Lipid oxidation was significantly lower and carbohydrate oxidation was significantly higher after the HC meals than after the HF meals. Addition of red pepper to the experimental meals significantly increased diet-induced thermogenesis and lipid oxidation, particularly after the HF meal. On the other hand, carbohydrate oxidation was significantly decreased by the addition of red pepper to the experimental meals. Addition of red pepper to the HC meal increased the perceived oiliness of the meal to the same level as that of the HF meals. These results indicate that red pepper increases diet-induced thermogenesis and lipid oxidation. This increase in lipid oxidation is mainly observed when foods have a HF content whereas the increase in the perceived oiliness of the meal was found under the HC meal conditions.

Keywords

Red pepperDiet-induced thermogenesisLipid oxidationPalatability
Type
Research Article
Information
British Journal of Nutrition , Volume 80 , Issue 6 , December 1998 , pp. 503 - 510
Copyright
Copyright © The Nutrition Society 1998

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