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In response to ‘Capsaicinoids: a spicy solution to the management of obesity?’

International Journal of Obesity volume 40, page 1330 (2016)Cite this article

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In the paper by Tremblay et al.,1 they review the literature surrounding the use of capsaicinoids, and how the regular consumption of such pharmacologically active components of hot peppers facilitates the equilibrium between energy intake and expenditure in those with obesity. In their conclusions, they state that 'these observations reinforce the idea that consumption of capsaicinoids and capsinoids may be helpful to facilitate obesity management'.1 However, when reviewing the literature that they cite with respect to weight loss outcomes, they cite only two short-term studies of 8 weeks duration,2, 3 which achieved a weight loss that was not of clinical relevance (0.9 and 1.5 kg greater than placebo for each of the studies,2, 3 respectively). Importantly, neither of these studies tested the active component as a stand-alone ingredient, but instead tested the multi-ingredient supplements. Therefore, it is not known whether the small amount of weight loss is even attributable to capsaicinoids alone. In the study by Belza et al.,2 the product contained tyrosine, capsaicin, catechins and caffeine, and in the study by Lopez et al.,3 the product consisted of raspberry ketone, caffeine, capsaicin, garlic, ginger and citrus aurantium. There is evidence to suggest that capsaicinoids increase energy expenditure after a meal,4, 5 but whether this is enough to justify its use as a weight loss or weight management solution for obesity is unknown and needs to be investigated.

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References

  1. Tremblay A, Arguin H, Panahi S . Capsaicinoids: a spicy solution to the management of obesity? Int J Obes (Lond) 2016; 40: 1198–1204.

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  2. Belza A, Frandsen E, Kondrup J . Body fat loss achieved by stimulation of thermogenesis by a combination of bioactive food ingredients: a placebo-controlled, double-blind 8-week intervention in obese subjects. Int J Obes 2007; 31: 121–130.

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  3. Lopez HL, Ziegenfuss TN, Hofheins JE, Habowski SM, Arent SM, Weir JP et al. Eight weeks of supplementation with a multi-ingredient weight loss product enhances body composition, reduces hip and waist girth, and increases energy levels in overweight men and women. J Int Soc Sports Nutr 2013; 10: 22.

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  4. Ludy MJ, Mattes RD . The effects of hedonically acceptable red pepper doses on thermogenesis and appetite. Physiol Behav 2011; 102: 251–258.

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  5. Ludy MJ, Moore GE, Mattes RD . The effects of capsaicin and capsiate on energy balance: critical review and meta-analyses of studies in humans. Chem Senses 2012; 37: 103–121.

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Authors and Affiliations

  1. The Boden Institute of Obesity, Nutrition, Exercise & Eating Disorders, Charles Perkins Centre, The University of Sydney, Sydney, New South Wales, Australia

    N R Fuller

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  1. N R Fuller
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Correspondence to N R Fuller.

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Nicholas Fuller has received research grants for clinical trials funded by Australian Egg Corporation, Arnotts Biscuits, SOHO Flordis International Research, Weight Watchers International, Sanofi-Aventis, Novo Nordisk, Allergan, Roche products, MSD and GlaxoSmithKline.

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Fuller, N. In response to ‘Capsaicinoids: a spicy solution to the management of obesity?’. Int J Obes 40, 1330 (2016). https://doi.org/10.1038/ijo.2016.82

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