Stephen,Nicole;Joseph,Reba;George, Jimmy; Bari, Sabah; Khan, Mishal
College of Science and Mathematics Second Place Winner for COSM
Professor: Dr. Rachel Hopp
ABSTRACT:
According to previous studies, spicy foods (which contain the chemical compound capsaicin) are known to decrease blood pressure and increase heart rate (Harada, 2009). The purpose of this experiment is to determine whether or not dietary differences affect the cardiac response of the body towards spicy foods, using an electrocardiogram (ECG) and a blood pressure cuff. The ECG is a device that records the electrical activity of the heart by placing electrodes on the surface of the skin. The subjects were each seated in a relaxed position, with electrodes placed in the Standard Bipolar Limb Lead I pattern, on the ankle and wrists, as described by BIOPAC Lab exercises (Pflanzer, 2004) . The red lead was attached to the left wrist, the white lead placed on the right wrist, and the black (ground) lead was attached at the right ankle. The positive and negative leads measure the differences in the electrical currents between the electrodes. The ECG and blood pressure (BP) recordings were taken at rest. The subjects were then fed a spicy jalapeno pepper while the ECG continued to record; an additional BP reading was taken. After fifteen minutes had passed, a second ECG and BP recording was taken. Using this method, three different groups of five subjects were tested. The control group was fed a slice of non-spicy bell pepper to ensure that the action of chewing was not solely responsible for the changes in size and shape of the ECG waves. The first experimental group, the “Non-Spicy Group” was a group of subjects who do not regularly eat spicy food, and they, in the same method, would eat a single 2-2.5 inch spicy jalapeno pepper. The second experimental group, the “Spicy Group”, was a group of subjects who regularly eat spicy food, and they also were fed a whole spicy jalapeno pepper. The results exhibited changes in duration and amplitudes of the P waves, QRS complexes, and T waves depending on that individual’s diet. The study also proved how consumption of the jalapeno caused a short-term increase in heart rate and blood pressure.
