topicProtein Intake Satiety Meta-Analysis
claimCapsaicin was found to increase EE and fat oxidation, particularly at high doses, although results on the possible reduction in EI were mixed.In the present narrative review and updated meta-analysis, we evaluated whether culinary doses of RP can attenuate adaptive thermogenesis and decreased fullness during negative EB in humans.
evidence level3
citationLudy Mary-Jon (2026)
sourceAttenuation of Adaptive Thermogenesis by a Culinary Dose of Red Pepper During 24-Hour Negative Energy Balance
topicProtein Intake Satiety Meta-Analysis
claimOverall, long-term capsaicin consumption in free-living conditions did not provide statistically significant evidence for an EE increase but did significantly reduce RQ, suggesting sustained higher fat oxidation.
evidence level3
citationLudy Mary-Jon (2026)
sourceAttenuation of Adaptive Thermogenesis by a Culinary Dose of Red Pepper During 24-Hour Negative Energy Balance
topicProtein Intake Satiety Meta-Analysis
claimSubgroup analysis by EB showed that capsaicin significantly increased EE in controlled EB (SMD = 0.74; 95% CI, 0.25 to 1.24), while the increase in EE during controlled negative EB did not reach statistical significance (SMD = 0.90; 95% CI, –0.13 to 1.94) ().
evidence level3
citationLudy Mary-Jon (2026)
sourceAttenuation of Adaptive Thermogenesis by a Culinary Dose of Red Pepper During 24-Hour Negative Energy Balance
topicProtein Intake Satiety Meta-Analysis
claimRelatively higher protein diets, which reduce total EI by lowering fat and carbohydrate intake, have shown benefits such as sustained satiety, preserved FFM, and sustained EE that counteract adaptive thermogenesis.
evidence level3
citationLudy Mary-Jon (2026)
sourceAttenuation of Adaptive Thermogenesis by a Culinary Dose of Red Pepper During 24-Hour Negative Energy Balance