Adding Spicy Chilies May Help Reduce Calorie Intake, Study Finds

A recent study conducted by researchers at Pennsylvania State University suggests that incorporating chilies into your meals could be an effective strategy for controlling calorie consumption. The research focused on how the spicy 'oral burn' sensation from ingredients like chili peppers influences eating behavior. Participants who consumed meals with increased spiciness, carefully controlled by varying the ratio of hot to sweet paprika, tended to eat more slowly and consumed fewer calories during their meals.

The study involved 130 adults who were served two types of lunch dishes—beef chili or chicken tikka masala—in mild or spicy versions. High-definition video recordings monitored their eating behaviors, measuring factors such as meal duration, bite rate, and quantity of food and water intake. Despite eating less, participants reported similar levels of fullness before and after meals, indicating that the spicy meals did not negatively impact their perceived satiety.

Lead researcher Paige Cunningham highlighted that slowing down eating can promote feeling full sooner, which might contribute to overall calorie reduction. The findings suggest that adding chilies could be a simple, natural method to help manage energy intake, potentially supporting weight loss efforts. Professor John Hayes emphasized that this approach doesn’t just influence portion control but can also modify oral processing behaviors, helping people eat less without sacrificing the enjoyment of their food.

This research underscores the importance of empirical behavioral studies, as the intuitive assumption that spicy foods cause increased water intake or reduced hunger may not fully explain the observed effects. Future investigations aim to explore how oral burn impacts other eating behaviors such as snacking. The study points to a promising, flavorful way to support healthier eating habits by leveraging the sensory properties of spicy foods.

For more detailed insights, the full study is available in the journal Food Quality and Preference, DOI: 10.1016/j.foodqual.2025.105566. This research was supported by the Pennsylvania State University.