Abstract
Spices are known to provide orosensory stimulation that can potentially influence palatability, appetite, and energy balance. Previous studies with individual spices have shown divergent effects on appetite and energy intake measures. In a real-life context, however, several spices are consumed in combinations, as in various forms of curries. Therefore, we investigated changes in postprandial appetite and plasma ghrelin in response to the intake of two doses of curry prepared with mixed spices. The study was undertaken in healthy Chinese men, between 21 and 40 years of age and body mass index ≤27.5 kg/m2. Appetite was measured using visual analogue scales (VAS) and plasma ghrelin was measured using multiplex assay. Compared with the control meal (Dose 0 Control (D0C), 0 g mixed spices), we found significantly greater suppression in ‘hunger’ (both p < 0.05, after Bonferroni adjustments) as well in ‘desire to eat’ (both p < 0.01) during the Dose 1 Curry (D1C, 6 g mixed spices) and Dose 2 Curry (D2C, 12 g mixed spices) intake. There were no differences, however, in plasma ghrelin or in other appetite measures such as in ‘fullness’ or in ‘prospective eating’ scores. Overall, the results of our study indicate greater inter-meal satiety due to mixed spices consumption, independent of any changes in plasma ghrelin response.
Highlights
Spices and related flavor compounds consumed worldwide are known to provide orosensory stimulation which can potentially influence palatability and appetite
Compared with the control (D0C) test meal, Dose 1 Curry (D1C) and Dose 2 Curry (D2C) led to significantly greater suppressions in
Given that we have previously shown beneficial effects of curry made with mixed spices on glucose homeostasis [11], in this additional investigation, we wanted to explore the influence of dose-dependent increases in the intake of curry made with mixed spices on appetite and ghrelin responses
Summary
Spices and related flavor compounds consumed worldwide are known to provide orosensory stimulation which can potentially influence palatability and appetite. This in turn can modulate ingestive behavior within meals and between meals and thereby have the potential to alter energy balance [1]. The literature on the intake of individual spices per se indicate that the associations between sensory, appetite, and energy intake to be rather equivocal, with some studies showing an increased palatability/liking of foods when spices are added to them [6], whereas other studies finding no such differences [7]. Regarding appetite response, the findings have been rather variable, with some studies showing no differences in appetite ratings when pepper, ginger, horseradish, etc. Increased use of spices have been reported in individuals with compromised chemosensory function in order to compensate for the loss of appetite [10], supporting the appetite modulating ability of spices
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