Attenuation of Adaptive Thermogenesis by a Culinary Dose of Red Pepper During 24-Hour Negative Energy Balance
Abstract
Abstract Obesity treatment requires weight loss through a negative energy balance (EB) followed by sustained weight maintenance. Adaptive thermogenesis, increased hunger, and decreased fullness challenge long-term success. Capsaicin, the pungent principle in red pepper (RP), has been reported to modestly increase energy expenditure (EE) and fat oxidation (lower respiratory quotient [RQ]) while reducing energy intake (EI). 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. Twenty-two publications representing 24 randomized controlled studies were synthesized. Meta-analyses assessed EE and RQ differentiated by duration, dose, EB status, and protein level. One-meal studies showed that EE (diet-induced thermogenesis) and RQ changes did not reach statistical significance. Long-term studies revealed that EE changes did not reach statistical significance, whereas RQ was consistently lower, indicating enhanced fat oxidation. Appetite and EI findings were mixed. Designs were heterogenous and possibly too short to capture sustained effects or too long to ensure adherence. To address these limitations, we incorporated 24-hour controlled respiratory chamber studies comparing capsaicin and capsaicin combined with elevated protein vs placebo across all 3 meals, in both neutral and negative EB. Meta-analyses…
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Evidence Hub reads this as a meta-analysis. Its evidence level is 1 of 5 (Highest · pooled evidence). Pooled evidence from several studies sits at the top of the evidence pyramid.
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