Results
In the men as well as the women, average daily energy intake
over 2 days was 10-16% lower after consuming 0.9 g red
pepper (0.25% capsaicin; 80 000 STU) before each meal, that
is, it was 1071% lower after red pepper in capsules, and
1672% lower after red pepper in tomato juice (Po0.01) (see
Figure 1).
When capsaicin was ingested in the juice, energy intake was more strongly reduced than when capsaicin was ingested in capsules (Po0.05) (see Figure 1).
In both capsaicin conditions as compared to placebo, the macronutrient composition of the 16 h food intake was different; the percentage energy from carbohydrate increased and from fat decreased (Po0.01) (see Figure 2).
Consequently, energy density of the 16 h food intake decreased after capsaicin ingestion compared to placebo (Po0.01) (see Figure 3).
Changes in the weight of the food ingested were not statistically significant (see Tables 1 and 2).
The reduction in energy intake took place at lunch and
at dinner, as did the changes in macronutrient compo-
sition and the reduction in energy density. No changes
in these variables occurred at breakfast or with snacks (Tables
1 and 2).
The reduction in average daily energy intake was related to
food choice and thereby resulted in a change in macronu-
trient composition. Reduction in energy intake was related
to the increase in en% CHO as well as to the decrease in en%