Korean J Community Nutr.  2015 Dec;20(6):468-478. 10.5720/kjcn.2015.20.6.468.

Thermic Effect of Food, Macronutrient Oxidation Rate and Satiety of Medium-chain Triglyceride

• Son HR
• Lee MJ
• Kim EK

• KMID: 2152500
• DOI: http://doi.org/10.5720/kjcn.2015.20.6.468

Abstract

OBJECTIVES
The objective of this study was to evaluate the thermic effects, the macronutrient oxidation rates and the satiety of medium-chain triglycerides (MCT).
METHODS
The thermic effects of two meals containing MCT or long-chain triglycerides (LCT) were compared in ten healthy men (mean age 24.4 +/- 2.9 years). Energy content of the meal was 30% of resting metabolic rate of each subject. Metabolic rate and macronutrient oxidation rate were measured before the meals and for 6 hours after the meals by indirect calorimetry. Satiety was estimated by using visual analogue scales (VAS) at 8 times (before the meal and for 6 hours after meal).
RESULTS
Total thermic effect of MCT meal (42.8 kcal, 8.0% of energy intake) was significantly higher than that (26.8 kcal, 5.1% of energy intake) of the LCT meal. Mean postprandial oxygen consumption was also significantly different between the two types of meals (MCT meal: 0.29 +/- 0.35 L/min, LCT meal: 0.28 +/- 0.27 L/min). There were no significant differences in total postprandial carbohydrate and fat oxidation rates between the two meals. However, from 30 to 120 minutes after consumption of meals, the fat oxidation rate of MCT meal was significantly higher than that of the LCT meal. Comparison of satiety values (hunger, fullness and appetite) between the two meals showed that MCT meal maintained satiety for a longer time than the LCT meal.
CONCLUSIONS
This study showed the possibility that long-term substitution of MCT for LCT would produce weight loss if energy intake remained constant.

Keyword

medium-chain triglyceride; thermic effect of food; macronutrient oxidation rate; satiety

MeSH Terms

Calorimetry, Indirect
Energy Intake
Humans
Male
Meals
Oxygen Consumption
Triglycerides*
Weight Loss
Weights and Measures
Triglycerides

Figure

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  Fig. 1 Study design

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  Fig. 2 Changes in incremental energy expenditure from the REE (%(TEF/REE)) at each 30 min time point over 6 hours after two type of meals (A), Post-prandial total TEF of 6 hours after MCT meal and LCT meal (B). All p-values were derived by paired t-tests between MCT meal and LCT meal. *p < 0.05: Significantly different between MCT meal and LCT meal

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  Fig. 3 Changes in oxygen consumption (L/min) from the base line (REE) at each 30 min time point over 6 hours after two type of meals (A), Post-prandial average oxygen consumption of 6 hours after MCT meal and LCT meal (B). All p-values were derived by paired t-tests between MCT meal and LCT meal. *p < 0.05, **p < 0.01: Significantly different between MCT meal and LCT meal

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  Fig. 4 Changes in carbohydrate and fat oxidation rates and total carbohydrate (A) and fat (B) oxidation rates for 6 hours after two type of meals. All p-values were derived by paired t-tests between MCT meal and LCT meal. *p < 0.05, **p < 0.01: Significantly different between MCT meal and LCT meal

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  Fig. 5 Satiety sensations after two type of meals. All datas mean changing from fasting levels. * means result of paired ttest with pre-prandial data within MCT meal (*: p < 0.05, **: p < 0.01), # means result of paired t-test with preprandial data within LCT meal (#: p < 0.05).

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