Relationship between Red Pepper Intake, Capsaicin Threshold, Nutrient Intake, and Anthropometric Measurements in Young Korean Women.
- Author:
Seok Young KIM
1
;
Gyeong Min PARK
Author Information
1. Department of Food and Nutrition, Geongsang National University, Jinju, Korea.
- Publication Type:Original Article
- Keywords:
red pepper;
capsaicin threshold;
nutrient intake;
fat mass;
pulse
- MeSH:
Ascorbic Acid;
Burns;
Calcium;
Capsaicin*;
Capsicum*;
Female;
Humans;
Iron;
Niacin;
Riboflavin;
Sensation;
Thiamine;
Vitamin A;
Vitamin E;
Vitamins
- From:The Korean Journal of Nutrition
2005;38(1):76-81
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The effects of the amount of red pepper intake per a day on the capsaicin threshold, nutrient intake, and anthropometric 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 10ml 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 B2, niacin, and vitamin E intakes. However, it was not correlated with intake of calcium, vitamin B1, 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.
