Ginger consumption enhances the thermic effect of food and promotes feelings of satiety without affecting metabolic and hormonal parameters in overweight men: a pilot study.
Level 2 - randomized trial
Randomized crossover trial
PubMed 22538118 · doi:10.1016/j.metabol.2012.03.016
What was done
Ten overweight men (mean age 39.1 ± 3.3 years, BMI 27.2 ± 0.3 kg/m²) completed a randomized crossover study evaluating the acute effects of a breakfast meal consumed with or without 2 g of ginger powder dissolved in hot water. Indirect calorimetry measured resting energy expenditure and the thermic effect of food for 6 hours postprandially. Visual analog scales (VAS) assessed appetite and satiety hourly, and blood samples were collected fasted and for 3 hours post-meal to assess metabolic and inflammatory markers.
What was found
Ginger consumption increased the thermic effect of food compared to control (42.7 ± 21.4 kcal/d, P = .049), but the area under the curve did not differ (P = .43). Resting energy expenditure (P = .43) and respiratory quotient (P = .41) were unaffected. Ginger significantly reduced visual analog scale ratings for hunger (P = .002) and prospective food intake (P = .004), with a non-significant increase in fullness (P = .064). Ginger had no effect on glucose, insulin, lipids, or inflammatory markers.
Why it matters
This pilot study indicates that acute ginger intake may modestly increase postprandial thermogenesis and promote satiety, offering a potential dietary strategy for weight management.
Limits
The sample size was very small (n = 10) and limited entirely to overweight men. Only single-meal, short-term outcomes were measured, the thermic effect difference was borderline significant with no change in area under the curve, and long-term effects on body weight or total caloric intake were not assessed.