researcher mixing spices in a lab (IMAGE)
Caption
A team of researchers at Penn State found that increasing spiciness slightly using dried chili pepper slowed down eating and reduced the amount of food and energy consumed at a meal, all without negatively affecting the palatability of the dish. The study was led by Paige Cunningham, pictured, a postdoctoral researcher who earned her doctorate in nutritional sciences from Penn State in 2023.
Credit
Patrick Mansell / Penn State
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