Journal of Oleo Science
Online ISSN : 1347-3352
Print ISSN : 1345-8957
ISSN-L : 1345-8957
Oils and Fats
Dietary Medium- and Long-chain Triacylglycerols Accelerate Diet-Induced Thermogenesis in Humans
Akiko OgawaNaohisa NosakaMichio KasaiToshiaki AoyamaMitsuko OkazakiOsamu IgarashiKazuo Kondo
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2007 Volume 56 Issue 6 Pages 283-287

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Abstract

This study investigated the effects of a liquid meal containing medium- and long-chain triacylglycerols (MLCT) on diet-induced thermogenesis (DIT) and was conducted in double-blind cross-over manner. Twenty subjects participated in this examination. The subjects consumed the liquid meal, which was made with 14g of canola oil (LCT, long-chain triacylglycerols) or MLCT containing about 12% medium-chain fatty acids (MCFA). Oxygen consumption and carbon dioxide production were measured by indirect calorimetry. Resting energy expenditure (REE) was determined based on there parameters, applying the equation of Weir. Increase in DIT after ingesting the liquid meal with MLCT during 6h was significantly greater than with LCT (P<0.05). The results suggest that the substitution of MLCT for cooking oil is useful to control body weigh and fat in subjects.

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© 2007 by Japan Oil Chemists' Society
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