Key result
Dietary capsaicin drives sex-specific cholesterol changes, raising levels in females and lowering them in males.
Why the study?
Dietary capsaicin is suggested to reduce CVD events, but the direct mechanism remains unclear, prompting investigation into sex-specific and CVD-risk-factor-related changes in CVD risk measures.
Does dietary capsaicin supplementation improve measures associated with CVD risk in individuals with or without CVD risk factors?
RCT
Double-blind
Randomized
Does dietary capsaicin supplementation improve measures associated with CVD risk in individuals with or without CVD risk factors?
p-value: p=0.04
Dietary capsaicin supplementation for 6 weeks exhibits a sex-dimorphic effect on blood lipid profiles, increasing total cholesterol in females and decreasing it in males.
Sex may modify capsaicin effects on total cholesterol; leaves open confirmation before clinical adoption.
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Melnick et al. (2026) conducted an RCT in CVD risk. Dietary capsaicin vs. Placebo was evaluated on Total cholesterol (TC) levels (p=0.04). Dietary capsaicin supplementation for 6 weeks resulted in a sex-specific response in total cholesterol levels, increasing in females and decreasing in males (p=0.04 for interaction).
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