What if your dishes could also lighten your calorie intake? It is the track explored by researchers from Penn State University (United States), who highlighted the surprising effect of paprika on our eating behavior.
Fewer calories thanks to a touch of spice
In a study published in the journal Food Quality and Preferencea team of scientists brought together 130 adults to test the impact of the spice on the amount of food ingested. On the menu: two familiar dishes, Chile Con Carne and Tikka Masala chicken, each offered in a soft or spicy version.
“”The spicy level was checked by carefully varying the proportion of strong and sweet paprika added to the dishes in order to vary the spicy side while keeping the pepper flavor“Specify researchers.
During the meal, each participant was filmed. Objective: to analyze his eating behavior in detail. Time spent eating, ingestion speed, frequency of bites, amount of water consumed, everything has been scrutinized. Volunteers also evaluated their appetite, the taste and intensity of the spice before and after eating.
A difference in size: 11 % less food
The results are clear: those who tasted spicy dishes ate an average of 11 % less than the others.
An effect directly linked to the spice, according to the authors. The sensory intensity of the chili seems to slow down the pace of consumption, thus promoting satiety.
“A slower rhythm of consumption often means that foods stay in the mouth longer, which can help report satiety and encourage you to eat less. (…) The main thing here is that the reduction in consumption has occurred without negative impact on the appreciation of food by volunteers“Explains Dr. John Hayes, professor of food sciences at Penn State.
An observation shared by dietician Julie Boët: “The participants ate more slowly, with a frequency of bites decreased, which led to a lesser overall consumption of food“.
Drink more water? Ineffective
Notable fact: whether the dishes are spicy or not, the amount of water consumed has remained the same. Proof, according to the authors, that it is not hydration that influences satiety. “”This is why we must conduct empirical studies on behavior, because what we could expect intuitively is often not the case“, they add.
An effect on metabolism, and much more
Beyond the behavioral effect, paprika-and more precisely the capsaicin it contains-also has metabolic properties. This molecule, responsible for the spice, activates thermogenesis, a mechanism which slightly increases the energy expenditure after meals.
“”When you eat very spicy, you can be very hot. This physiological phenomenon is linked to a temporary metabolic stimulation“Explains Julie Boët.
But that’s not all. The pepper is rich in antioxidants (carotenoids, vitamin C, flavonoids) and has anti-inflammatory, antimicrobial, or even beneficial virtues for blood circulation, blood pressure and intestinal microbiota.
To be consumed with caution
Be careful however: this spice is not suitable for everyone. “”In some people, regular consumption can cause digestive disorders: stomach burns, reflux, diarrhea or intestinal irritation“, Prevents the dietician. People with irritable intestine syndrome, ulcers or acid reflux should therefore avoid it.
Good news nevertheless for sensitive palates: there are alternatives soft but full of benefits. “”Turmeric, coriander, ginger, cinnamon or cumin are sweet spices, rich in benefits for digestion and metabolism. And for the curious, a pinch of sweet pepper or cayenne pepper can be enough to arouse the senses … without burning the mouth“Concludes Julie Boët.