Hostname: page-component-7c8c6479df-94d59 Total loading time: 0 Render date: 2024-03-26T10:54:41.425Z Has data issue: false hasContentIssue false

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
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 ANGELO.TREMBLAY@KIN.MSP.ULAVAL.CA
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

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.

Type
Research Article
Copyright
Copyright © The Nutrition Society 1998

References

Abbott, WGH, Howard, BV, Ruotolo, G & Ravussin, E (1990) Energy expenditure in humans: effects of dietary fat and carbohydrate. American Journal of Physiology 258, E347E351.Google ScholarPubMed
Acheson, KJ, Jéquier, E & Wahren, J (1983) Influence of beta-adrenergic blockade on glucose-induced thermogenesis in man. Journal of Clinical Investigation 72, 981986.CrossRefGoogle ScholarPubMed
Acheson, KJ, Ravussin, E & Wahren, J (1984) Thermic effects of glucose in man: obligatory and facultative thermogenesis. Journal of Clinical Investigation 74, 15721580.CrossRefGoogle ScholarPubMed
Acheson, KJ, Schutz, Y, Bessard, T, Anantharaman, K, Flatt, J-P & Jéquier, E (1988) Glycogen storage capacity and de novo lipogenesis during massive carbohydrate overfeeding in man. American Journal of Clinical Nutrition 48, 240247.CrossRefGoogle ScholarPubMed
Behnke, AR & Wilmore, JH (1974) Evaluation and Regulation of Body Build and Composition, pp. 2037. Englewood Cliffs, NJ: Prentice-Hall.Google Scholar
Bennett, C, Reed, GW, Peters, JC, Abumrad, NN, Sun, M & Hill, JO (1992) Short-term effects of dietary-fat ingestion on energy expenditure and nutrient balance. American Journal of Clinical Nutrition 55, 10711077.CrossRefGoogle ScholarPubMed
Boivin, A, Montplaisir, I & Deshaies, Y (1994) Postprandial modulation of lipoprotein lipase in rats with insulin resistance. American Journal of Physiology 267, E620E627.Google Scholar
Drewnowski, A & Greenwood, MRC (1983) Cream and sugar: human preferences for high-fat foods. Physiology and Behaviour 30, 629633.CrossRefGoogle ScholarPubMed
Drewnowski, A, Kurth, C, Holden-Wiltse, J & Saari, J (1992) Food preferences in human obesity: carbohydrates vs fats. Appetite 18, 207221.CrossRefGoogle Scholar
Duncan, KH, Bacon, JA & Weinsier, RL (1983) The effects of high and low energy density diets on satiety, energy intake, and eating time of obese and nonobese subjects. American Journal of Clinical Nutrition 37, 763767.CrossRefGoogle ScholarPubMed
Ellis, GS, Lanza-Jacoby, S, Gow, A & Kendrick, ZV (1994) Effects of estradiol on lipoprotein lipase activity and lipid availability in exercised male rats. Journal of Applied Physiology 77, 209215.CrossRefGoogle ScholarPubMed
Erskine, JM, Jensen, DR & Eckel, RH (1994) Macronutrient regulation of lipoprotein lipase is posttranslational. Journal of Nutrition 124, 500507.CrossRefGoogle ScholarPubMed
Flatt, JP, Ravussin, E, Acheson, KJ & Jéquier, E (1985) Effects of dietary fat on postprandial substrate oxidation and on carbohydrate and fat balances. Journal of Clinical Investigation 76, 10191024.Google Scholar
Hill, AJ & Blundell, JE (1986) The effects of a high-protein or high-carbohydrate meal on subjective motivation to eat and food preferences. Nutrition and Behavior 3, 133144.Google Scholar
Hill, JO, Lin, D, Yakubu, F & Peters, JC (1992) Development of dietary obesity in rats: influence of amount and composition of dietary fat. International Journal of Obesity 16, 321333.Google ScholarPubMed
Hill, JO, Peters, JC, Reed, GW, Schlundt, DG, Sharp, T & Greene, HL (1991) Nutrient balance in humans: effects of diet composition. American Journal of Clinical Nutrition 54, 1017.Google Scholar
Horton, TJ, Drougas, H, Brachey, A, Reed, GW, Peters, JC & Hill, JO (1995) Fat and carbohydrate overfeeding in humans: different effects on energy storage. American Journal of Clinical Nutrition 62, 1929.CrossRefGoogle ScholarPubMed
Kawada, T, Hagihara, K & Iwai, K (1986a) Effects of capsaicin on lipid metabolism in rats fed a high fat diet. Journal of Nutrition 116, 12721278.CrossRefGoogle ScholarPubMed
Kawada, T, Sakabe, S, Aoki, N, Watanabe, T, Higeta, K, Iwai, K & Sugimoto, E (1991) Intake of sweeteners and pungent ingredients increases the thermogenin content in brown adipose tissue of rat. Journal of Agricultural and Food Chemistry 39, 651654.Google Scholar
Kawada, T, Sakabe, S, Watanabe, T, Yamamoto, M & Iwai, K (1988) Some pungent principles of spices cause the adrenal medulla to secrete catecholamine in anesthetized rats. Proceedings of the Society for Experimental Biology and Medicine 188, 229233.Google Scholar
Kawada, T, Watanabe, T, Takaishi, T, Tanaka, T & Iwai, K (1986b) Capsaicin-induced beta-adrenergic action on energy metabolism in rats: influence of capsaicin on oxygen consumption, the respiratory quotient, and substrate utilization. Proceedings of the Society for Experimental Biology and Medicine 183, 250256.CrossRefGoogle ScholarPubMed
Leaf, A & Weber, PC (1987) A new area for science in nutrition. American Journal of Clinical Nutrition 45, 10481053.CrossRefGoogle Scholar
Lim, K, Yoshioka, M, Kikuzato, S, Kiyonaga, A, Tanaka, H, Shindo, M & Suzuki, M (1997) Dietary red pepper ingestion increased carbohydrate oxidation at rest and during exercise in runners. Medicine and Science in Sports and Exercise 29, 355361.CrossRefGoogle ScholarPubMed
Lissner, L, Levitsky, DA, Strupp, BJ, Kalkwarf, HJ & Roe, DA (1987) Dietary fat and the regulation of energy intake in human subjects. American Journal of Clinical Nutrition 46, 886892.CrossRefGoogle ScholarPubMed
Lusk, G (1931) In The Elements of the Science of Nutrition, pp. 6174. London: Saunders.Google Scholar
Meneely, GR & Kaltreider, NL (1949) Volume of the lung determined by helium dilution. Journal of Clinical Investigation 28, 128139.CrossRefGoogle ScholarPubMed
Miller, WC, Gorski, J, Oscai, LB & Palmer, WK (1989) Epinephrine activation of the heparin-nonreleasable lipoprotein lipase in three skeletal muscle fiber types of the rat. Biochemical and Biophysical Research Communications 164, 615619.Google Scholar
Oscai, LB, Brown, MM & Miller, WC (1984) Effect of dietary fat on food intake, growth, and body composition in rats. Growth 48, 415424.Google ScholarPubMed
Palmer, WK, Oscai, RA, Bechtel, PJ & Fisher, GA (1990) Dibutyryl cAMP-induced increases in triacylglycerol lipase activity in developing L8 myotube cultures. Canadian Journal of Physiology and Pharmacology 68, 689693.CrossRefGoogle ScholarPubMed
Porikos, KP, Booth, G & Van, Italie TB (1977) Effect of covert nutritive dilution on the spontaneous food intake of obese individuals: a pilot study. American Journal of Clinical Nutrition 30, 16381644.CrossRefGoogle ScholarPubMed
Raben, A, Christensen, NJ, Madsen, J, Holst, JJ & Astrup, A (1994) Decreased postprandial thermogenesis and fat oxidation but increased fullness after a high-fiber meal compared with a low-fiber meal. American Journal of Clinical Nutrition 59, 13861394.CrossRefGoogle ScholarPubMed
Romieu, I, Willett, WC, Stampfer, MJ, Colditz, GA, Sampson, L, Rosner, B, Hennekens, CH & Speizer, FE (1988) Energy intake and other determinants of relative weight. American Journal of Clinical Nutrition 47, 406412.Google Scholar
Schutz, Y, Flatt, JP & Jéquier, E (1989) Failure of dietary fat intake to promote fat oxidation: a factor favoring the development of obesity. American Journal of Clinical Nutrition 50, 307314.CrossRefGoogle ScholarPubMed
Schutz, Y & Tremblay, A (1991) Does lipid oxidation differ in gynoid and android obese women? International Journal of Obesity 16, 6769.Google Scholar
Simoneau, JA, Lortie, G, Boulay, MR, Thibault, M-C, Thériault, G & Bouchard, C (1985) Skeletal muscle histochemical and biochemical characteristics in sedentary male and female subjects. Canadian Journal of Physiology and Pharmacology 63, 3035.CrossRefGoogle ScholarPubMed
Siri, WE (1956) The gross composition of the body. Advances in Biological and Medical Physics 4, 239280.CrossRefGoogle ScholarPubMed
Tappy, L, Girardet, K, Schwaller, N, Vollenweider, L, Jéquier, E, Nicod, P & Scherrer, U (1995) Metabolic effects of an increase in sympathetic activity in healthy humans. International Journal of Obesity 19, 419422.Google ScholarPubMed
Thomas, CD, Peters, JC, Reed, GW, Abumrad, NN, Sun, M & Hill, JO (1992) Nutrient balance and energy expenditure during ad libitum feeding of high-fat and high-carbohydrate diets in humans. American Journal of Clinical Nutrition 55, 934942.CrossRefGoogle ScholarPubMed
Tremblay, A, Lavallée, N, Alméras, N, Allard, L, Després, JP & Bouchard, C (1991) Nutritional determinants of the increase in energy intake associated with a high-fat diet. American Journal of Clinical Nutrition 53, 11341137.CrossRefGoogle ScholarPubMed
Tremblay, A, Plourde, G, Després, JP & Bouchard, C (1989) Impact of dietary fat content and fat oxidation on energy intake in humans. American Journal of Clinical Nutrition 49, 799805.CrossRefGoogle ScholarPubMed
Warwick, ZS & Schiffmann, SS (1992) Role of dietary fat in calorie intake and weight gain. Neuroscience and Biobehavioral Reviews 16, 585596.CrossRefGoogle ScholarPubMed
Watanabe, T, Kawada, T & Iwai, K (1987a) Enhancement by capsaicin of energy metabolism in rats through secretion of catecholamine from adrenal medulla. Agricultural and Biological Chemistry 51, 7579.CrossRefGoogle Scholar
Watanabe, T, Kawada, T & Iwai, K (1988a) Effect of capsaicin pretreatment on capsaicin-induced catecholamine secretion from the adrenal medulla in rat. Proceedings of the Society for Experimental Biology and Medicine 187, 370374.CrossRefGoogle Scholar
Watanabe, T, Kawada, T, Kurosawa, M, Sato, A & Iwai, K (1988b) Adrenal sympathetic efferent nerve and catecholamine secretion excitation caused by capsaicin in rats. American Journal of Physiology 255, E23E27.Google Scholar
Watanabe, T, Kawada, T, Yamamoto, M & Iwai, K (1987b) Capsaicin, a pungent principle of hot red pepper, evokes catecholamine secretion from the adrenal medulla of anesthetized rats. Biochemical and Biophysical Research Communications 142, 259264.CrossRefGoogle ScholarPubMed
Yoshioka, M, Lim, K, Kikuzato, S, Kiyonaga, A, Tanaka, H, Shindo, M & Suzuki, M (1995) Effects of red-pepper diet on the energy metabolism in men. Journal of Nutritional Science and Vitaminology 41, 647656.Google Scholar