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Effects On Weight Loss and Regain
There is no evidence showing that weight loss is directly correlated with ingesting capsaicin, but there is a positive correlation between ingesting capsaicin and a decrease in weight regain. The effects of capsaicin are said to cause "a shift in substrate oxidation from carbohydrate to fat oxidation (1)." This leads to a decrease in appetite as well as a decrease in food intake (1). Even though ingestion of capsaicin causes thermogenesis, the increase in body temperature does not affect weight loss. However, both oral and gastrointestinal exposure to capsaicin increases satiety and reduces energy as well as fat intake (2). Oral exposure proves to yield stronger reduction suggesting that capsaicin has sensory effects. Short-term studies suggest that capsaicin aids in the decrease of weight regain. However, long-term studies are limited because of the pungency of capsaicin (3). Another recent study has suggested that the ingestion of capsaicinoids can increase levels of brown adipose tissue (BAT) through an increase in energy expenditure and oxidation caused by the capsaicin (4). {reflist}

(1) Lejeune, Manuela P. G. M., Eva M. R. Kovacs, and Margriet S. Westerterp-	Plantenga. "Effect of Capsaicin on Substrate Oxidation and Weight 	Maintenance after Modest Body-weight Loss in Human Subjects." British 	Journal of Nutrition 90.03 (2003): 651

(2) Westerterp-Plantenga, M. S., A. Smeets, and M P G. Lejeune. "Sensory and 	Gastrointestinal Satiety Effects of Capsaicin on Food Intake." International 	Journal of Obesity 29.6 (2004): 682-88.

(3) Diepvens, K., K. R. Westerterp, and M. S. Westerterp-Plantenga. "Obesity and Thermogenesis Related to the Consumption of Caffeine, Ephedrine, Capsaicin, and Green Tea." AJP: Regulatory, Integrative and Comparative Physiology 292.1 (2006): R77-85.

(4) Yoneshiro, Takeshi, Sayuri Aita, Yuko Kawai, Toshihiko Iwanaga, and Mayayuki Saito. "Nonpungent Capsaicin Analogs (capsinoids) Increase Energy Expenditure through the Activation of Brown Adipose Tissue in Humans." American Society for Nutrition (2012).