Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
권호 표지

Relationship between Red Pepper Intake, Capsaicin Threshold, Nutrient Intake, and Anthropometric Measurements in Young Korean Women

젊은 한국여성에서 붉은고추의 섭취량, 캡사이신 역치, 영양소 섭취량 및 신체계측치간의 관련성

  • 김석영 (경상대학교 식품영양학과) ;
  • 박경민 (경상대학교 식품영양학과)
  • Published : 2005.01.01
Download PDF
⟨ Previous Next ⟩

Abstract

The effects of the amount of red pepper intake per a day on the capsaicin threshold, nutrient intake, and anthropo-metric measurements were investigated in 100 female students of university. Three 24-hour recalls were performed to estimate usual nutrient and red pepper intake of free-living participants. The solutions containing capsaicin at concentration of 0.05, 0.1, 0.2, 0.3, 0.4, 0.5ppm used for the evaluation of hot-taste detection threshold. Subjects were asked to recognize the burning sensation after tasting l0ml of each test solution in ascending order of capsaicin concentrations. Mean intake of red pepper was 4.6 g/d and the capsaicin threshold was 0.27 ppm. The detection threshold for capsaicin was correlated with the amount of pepper intake per a day. Red pepper intake was correlated with energy, protein, lipid, carbohydrate, Iron, vitamin A, vitamin B$_2$ niacin, and vitamin E intakes. However, it was not correlated with intake of calcium, vitamin B$_1$ or vitamin C. The red pepper intake was negatively correlated with fat mass and waist girth and the capsaicin threshold was also negatively correlated with pulse. In conclusion, red pepper intake was associated with nutrient intake and capsaicin threshold whereas it was negatively correlated with fat mass and waist girth.

Keywords

References

  1. 한복려. 밥, 뿌리깊은 나무, 서울, pp.240-243, 1991
  2. 농협연감(2003년판), 농업협동조합중앙회. 서울, pp.73, pp.336-337, 2003
  3. Kawada T, Hagihara KI, Iwai K. Effects of capsaicin on lipid metabolism in rats fed a high fat diet. J Nutr 116: 1272-1278, 1986
  4. Yoshioka M, Matsuo T, Lim KW, Tremblay A, Suzuki M. Effects of capsaicin on abdominal fat and serum free-fatty acids in exercise-trained rats. Nutrition Research 20(7): 1041-1045, 2000 https://doi.org/10.1016/S0271-5317(00)00180-9
  5. Yoshioka M, St-Pierre S, Suzuki M, Tremblay A. Effects of red pepper added to high-fat and high-carbohydrate meals on energy metabolism and substrate utilization in Japanese women. Br J Nutr 80: 503-510, 1998
  6. Ma L, Chow JYC, Wong BCY, Cho CH. Role of capsaicin sensory nerves and EGF in the healing of gastric ulcer in rats. Life Sciences 66 (15): PL213-220, 2000 https://doi.org/10.1016/S0024-3205(00)00459-8
  7. Lee SY, Paik HY. The effect of hot taste preference on dietary intake and level of serum ${\beta}$-carotene concentration in Korean female college students. J Korean Soc Food Nutr 24 (4): 530-536, 1995
  8. Yu RN, Kim JM, Han IS, Kim BS, Lee SH, Kim MH, Cho SH. Effects of hot taste preference on food intake pattern, serum lipid and antioxidative vitamin levels in Korean college students. J Korean Soc Food Nutr 25 (2): 338-345, 1996
  9. Yoshioka M, St-Pierre S, Drapeau V, Dionne I, Doucet E, Suzuki M, Tremblay A. Effects of red pepper on appetite and energy intake. Br J Nutr 82(2): 115-123, 1999
  10. Kim SY, Kim JY, Park GM, Jang HA. Effects of spicy soup with red pepper on body temperature, blood pressure, appetite and energy intake. Korean J Nutr 36 (8): 870-881, 2003
  11. Karrer T, Bartoshuk L. capsaicin desensitization and recovery on the human tongue. Physiol Behav 49(4): 757-764, 1991 https://doi.org/10.1016/0031-9384(91)90315-F
  12. Karrer T, Bartoshuk L. Effects of capsaicin desensitization on taste in humans. Physiol Behav 57 (3): 421-429, 1995 https://doi.org/10.1016/0031-9384(94)E0076-G
  13. The Korean Nutrition Information Center of The Korean Nutrition Society. Food values of portions commonly used, Seoul, 1998
  14. 염초애, 장명숙, 윤숙자, 한국음식, 효일문화사, 서울, 1992
  15. Nasrawi CW, Pangborn RM. Temporal effectiveness of mouth-rinsing on capsaicin mouth-burn. Physiol Behav 47 (4) : 617-623, 1990 https://doi.org/10.1016/0031-9384(90)90067-E
  16. Bray GA. Pathophysiology of obesity. Am J Clin Nutr 55: 488S-494S, 1992
  17. Lee RD, Nieman DC. Nutritional assessment. Mosby, St. Louis, pp.361-363, 1996
  18. 유지영. 한국 농촌 성인의 식이섭취조사를 위한 식품섭취빈도 조사지 개발 및 평가에 관한 연구, 서울대학교 대학원 석사학위 논문, pp.44-46, 1994
  19. Shim JE, Ryu JY, Paik HY. Contribution of seasonings to nutrient intake assessed by food frequency questionnaire in adults in rural area of Korea. Korean J Nutrition 30(10): 1211-1218,1997
  20. Mozsik G, Vincze A, Szolcsanyi J. Four response stages of capsaicin-sensitive primary afferent neurons to capsaicin and its analog: Gastric acid secretion, gastric mucosal damage and protection. J Gastroenterol Hepatol 16: 1093-1097, 2001 https://doi.org/10.1046/j.1440-1746.2001.02598.x
  21. Prescott J, Stevenson RJ. Effects of oral chemical irritation on tasters and flavors in frequent and infrequent users of chili. Physiol Behav 58 (6): 1117-1127, 1995 https://doi.org/10.1016/0031-9384(95)02052-7
  22. Nasrawi CW, Pangborn RM. Temporal gustatory and salivary responses to capsaicin upon repeated stimulation. Physiol Behav 47(4): 611-615, 1990 https://doi.org/10.1016/0031-9384(90)90066-D
  23. Hong SM, Bak KJ, Jung SH, Oh KW, Hong YA. A study on nutrient intakes and hematological status of female college students of Ulsan city. Korean J Nutrition 26 (3) : 338-346, 1993
  24. Kim SH. Patterns of dietary fat intake by university female students living in Kongju city: Comparisions among groups divided by living arrangement. Korean J Nutrition 30(3): 286-298, 1997
  25. Jingying C, Himms-Hagen J. Long-term decrease in body fat and in brown adipose tissue in capsaicin-desensitized rats. Am J Physiol 262: R568-R573, 1992
  26. Watanabe T, Kawada T, Kurosawa M, Sato A, Iwai K. Thermogenic action of capsaicin and its analogs. In Romsos D, Himms-Hagen J, Suzuki M, ed. Obesity: Dietary factors and control, pp.67-77, Japan Scientific Societies Press and Karger. Tokyo, 1991
  27. Choo JJ, Shin HJ. Body-fat suppressive effects of capsaicin through ${\beta}$-adrenergic stimulation in rats fed a high-fat diet. Korean J Nutrition 32(5): 533-539, 1999
  28. Chang UJ, Kim DG, Kim JM, Suh HJ, Oh SH. Weight reduction effect of extract of fermented red pepper on female college students. J Korean Soc Food Sci Nutr 32 (3) : 479-484, 2003
  29. Tsi D, Nah AK, Kiso Y, Moritani T, Ono H. Clinical study on the combined effect of capsaicin, green tea extract and essence of chicken on body fat content in human subjects. J Nutr Sci Vitaminol(Tokyo) 49 (6): 437-441, 2003
  30. Hoeger WW, Harris C, Long EM, Hopkins DR. Four-week supplementation with a natural dietary compound produces favorable changes in body composition. Adv Ther 15 (5): 305-314, 1998
  31. Marieb EN. The cardiovasculra system: blood vessels, Human anatomy and physiology, p624, The Benjamin/Cummings Publishing Company, Inc. Redwood City, 1989
  32. Yoshioka M, Doucet E, Drapeau V, Dionne I, Tremblay A: Combined effects of red pepper and caffeine consumption on 24h energy balance in subjects given free access to foods. Br J Nutr 85 (2): 203-211, 2001 https://doi.org/10.1079/BJN2000224