Effects of Margarine Containing Medium-Chain Triglycerides on Diet-Induced Thermogenesis

Yoshie SUZUKI; Naohisa NOSAKA; Hideaki MAKI; Michio KASAI; Toshiaki AOYAMA; Hirofumi HARUNA; Tooru TODA; Mitsuko OKAZAKI; Osamu IGARASHI; Kazuo KONDO

doi:10.5650/jos.54.299

Biochemistry & Biotechnology

Effects of Margarine Containing Medium-Chain Triglycerides on Diet-Induced Thermogenesis

Yoshie SUZUKI, Naohisa NOSAKA, Hideaki MAKI, Michio KASAI, Toshiaki AOYAMA, Hirofumi HARUNA, Tooru TODA, Mitsuko OKAZAKI, Osamu IGARASHI, Kazuo KONDO

Author information

Yoshie SUZUKI
Division of Healthcare Science Research Laboratory, The Nisshin Oillio Group, LTD.
Naohisa NOSAKA
Division of Healthcare Science Research Laboratory, The Nisshin Oillio Group, LTD.
Hideaki MAKI
Division of Healthcare Science Research Laboratory, The Nisshin Oillio Group, LTD.
Michio KASAI
Division of Healthcare Science Research Laboratory, The Nisshin Oillio Group, LTD.
Toshiaki AOYAMA
Division of Healthcare Science Research Laboratory, The Nisshin Oillio Group, LTD.
Hirofumi HARUNA
Food Research and Development Center, The Nisshin Oillio Group, LTD.
Tooru TODA
Food Research and Development Center, The Nisshin Oillio Group, LTD.
Mitsuko OKAZAKI
Kagawa Nutrition University
Osamu IGARASHI
Ibaraki Christian University
Kazuo KONDO
Institute of Environmental Science for Human Life, Ochanomizu University

Keywords: medium-chain triglyceride, diet-induced thermogenesis, margarine, pound cake, ice cream, human

JOURNAL FREE ACCESS

2005 Volume 54 Issue 5 Pages 299-304

DOI https://doi.org/10.5650/jos.54.299

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Abstract

This study investigates the effects of margarine containing medium-chain triglycerides (MCT-M) on diet-induced thermogenesis(DIT) and was conducted in double-blind, cross-over design. Twenty-five healthy subjects in the first part of the study (study1) and 7 healthy women in the second (study2) participated in this examination. Long-chain triglycerides (LCT) were prepared with a blend of rapeseed oil and soybean oil (LCT-M). Sandwiches with MCT-M or LCT-M and clear soup were used as test food in the first part and in the second pound cake and ice cream containing MCT-M or LCT-M. Oxygen consumption and carbon dioxide production were measured by indirect calorimetry. Resting energy expenditure was determined based on there parameters, applying the equation of Weir. Increase in oxygen consumption after eating MCT-M sandwiches at 60 and 120min was found significantly greater than for LCT-M sandwiches, as was also noted after eating MCT-M pound cake and MCT-M ice cream at 60 min. DIT after eating sandwiches with MCT-M during 6h was clearly more than noted for LCT-M, and after pound cake and ice cream consumption with MCT-M during 4h significantly exceeded that for LCT-M. The intake of MCT-M would thus appear to lead to greater DIT, compared to that following LCT-M consumption, irrespective of the made of food preparation.

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