Energy balance
Consuming 2.56 mg of capsaicin with every meal during a negative energy balance prevents the typical reduction in resting energy expenditure and diet-induced thermogenesis, thereby supporting fat oxidation without increasing blood pressure.
If you are dieting, adding a specific amount of capsaicin (approx. 2.56 mg per meal, found in about 1 gram of red chili pepper) to your meals may help maintain your metabolic rate and burn more fat, without raising your blood pressure. This strategy works best if you are already used to eating spicy foods and are in a caloric deficit.
In an effectively 20.5% negative energy balance, consumption of 2.56 mg capsaicin per meal supports negative energy balance by counteracting the unfavorable negative energy balance effect of decrease in components of energy expenditure. Moreover, consumption of 2.56 mg capsaicin per meal promotes fat oxidation in negative energy balance and does not increase blood pressure significantly.
Why this rating
Randomized crossover design with respiration chamber measurements, though the sample size was small (n=15) and the study was short-term (acute effects).
Source
Acute Effects of Capsaicin on Energy Expenditure and Fat Oxidation in Negative Energy Balance
Pilou L. H. R. Janssens et al. · PLoS ONE · 2013
DOI 10.1371/journal.pone.0067786
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