What do the advocates say?*
Research suggests that cayenne increases the body’s heat production (thermogenesis) and speeds up the metabolism of fats and carbohydrates. Also in these studies, cayenne increased production of epinephrine and norepinephrine—a sign of increased activity of the sympathetic nervous system, which could account for the reduction in appetite. The studies thus far are few and relatively small (less than 20 participants).
How much is usually taken by dieters?
Controlled studies report that adding 6 to 10 grams of cayenne to a meal or 28 grams to an entire day’s diet reduces hunger after meals and reduces calories consumed during subsequent meals.1 2 Other controlled studies have reported that calorie burning by the body increases slightly when 10 grams of cayenne is added to a meal or 28 grams is added to an entire day’s diet 3 4 5 However, no studies have been done to see if regularly adding cayenne to the diet has any effect on weight loss.
Are there any side effects or interactions?
Besides causing a mild burning during the first few applications (or severe burning if accidentally placed in sensitive areas, such as the eyes), side effects are few with the use of capsaicin cream.6 As with anything applied to the skin, some people may have an allergic reaction to the cream, so the first application should be to a very small area of skin. Do not attempt to use capsaicin cream intra-nasally for headache treatment without professional guidance.
When consumed as food—one pepper per day for many years—cayenne may increase the risk of stomach cancer, according to one study.7 A different human study found that people who ate the most cayenne actually had lower rates of stomach cancer.8 Overall, the current scientific evidence is contradictory. Thus, the relationship between cayenne consumption and increased risk of stomach cancer remains unclear.9 Oral intake of even 1 ml of tincture three times per day can cause burning in the mouth and throat, and can cause the nose to run and eyes to water. People with ulcers, heartburn, or gastritis should use any cayenne-containing product cautiously as it may worsen their condition.
Are there any drug interactions?
Certain medicines may interact with cayenne. Refer to drug interactions for a list of those medicines.
Parts used and where grown
Originally from South America, the cayenne plant is now used worldwide as a food and spice. Cayenne is very closely related to bell peppers, jalapeños, paprika, and other similar peppers. The fruit is used medicinally.
*Dieters and weight-management advocates may claim benefits for cayenne based on their personal or professional experience. These are individual opinions and testimonials that may or may not be supported by controlled clinical studies or published scientific articles on cayenne. For more complete and detailed information, including references and safety information, see Cayenne as an herbal remedy.
References
1. Yoshioka M, Doucet E, Drapeau V, et al. Combined effects of red pepper and caffeine consumption on 24 h energy balance in subjects given free access to foods. Br J Nutr 2001;85:203–11.
2. Yoshioka M, St-Pierre S, Drapeau V, et al. Effects of red pepper on appetite and energy intake. Br J Nutr 1999;82:115–23.
3. Yoshioka M, Doucet E, Drapeau V, et al. Combined effects of red pepper and caffeine consumption on 24 h energy balance in subjects given free access to foods. Br J Nutr2001;85:203–11.
4. 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 1998;80:503–10.
5. Yoshioka M, Lim K, Kikuzato S, et al. Effects of red-pepper diet on the energy metabolism in men. J Nutr Sci Vitaminol (Tokyo) 1995;41:647–56.
6. Siften DW (ed). Physicians’ Desk Reference for Nonprescription Drugs. Montvale, NJ: Medical Economics, 1998, 790–1.
7. Lopez-Carrillo L, Avila M, Dubrow R. Chili pepper consumption and gastric cancer in Mexico: A case-control study. Amer J Epidem 1994;139:263–71.
8. Buiatti E, Palli D, Decarli A, et al. A case-control study of gastric cancer and diet in Italy. Int J Cancer 1989;44:611–6.
9. Surh YJ, Lee SS. Capsaicin in hot chili pepper: Carcinogen, co-carcinogen or anticarcinogen? Food Chem Toxic 1996;34:313–6.
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2006-09-07
