title: Comparison of diet-induced thermogenesis of foods containing medium- versus long-chain triacylglycerols.
abstract: The purpose of this study was to investigate the effect of 5-10 g of medium-chain triacylglycerols (MCT) on diet-induced thermogenesis in healthy humans. The study compared diet-induced thermogenesis after ingestion of test foods containing MCT and long-chain triacylglycerols (LCT), using a double-blind, crossover design. Eight male and eight female subjects participated in study 1 and study 2, respectively. In both studies, the LCT was a blend of rapeseed oil and soybean oil. In study 1, the liquid meals contained 10 g MCT (10M), a mixture of 5 g MCT and 5 g LCT (5M5L), and 10 g LCT (10L). In study 2, the subjects were given a meal (sandwich and clear soup) with the mayonnaise or margarine containing 5 g of MCT or LCT. Postprandial energy expenditure was measured by indirect calorimetry before and during the 6 h after ingestion of the test meals. Diet-induced thermogenesis was significantly greater after 5M5L and 10M Ingestion as compared to 10L ingestion. Ingestion of the mayonnaise or margarine containing 5 g MCT caused significantly larger diet-induced thermogenesis as compared to that of LCT. These results suggest that, in healthy humans, the intake of 5-10 g of MCT causes larger diet-induced thermogenesis than that of LCT, irrespective of the form of meal containing the MCT.
authors.affiliation: Research Laboratory, Nisshin Oil Mills, Ltd., Shinmei-cho, Yokosuka, Kanagawa 239-0832, Japan. m-kasai@nisshin.oilliogroup.com
authors.forename: Michio
authors.initials: M
authors.lastname: Kasai
authors.forename: Naohisa
authors.initials: N
authors.lastname: Nosaka
authors.forename: Hideaki
authors.initials: H
authors.lastname: Maki
authors.forename: Yoshie
authors.initials: Y
authors.lastname: Suzuki
authors.forename: Hiroyuki
authors.initials: H
authors.lastname: Takeuchi
authors.forename: Toshiaki
authors.initials: T
authors.lastname: Aoyama
authors.forename: Atsushi
authors.initials: A
authors.lastname: Ohra
authors.forename: Youji
authors.initials: Y
authors.lastname: Harada
authors.forename: Mitsuko
authors.initials: M
authors.lastname: Okazaki
authors.forename: Kazuo
authors.initials: K
authors.lastname: Kondo
mesh_terms: D000328:Adult; D002153:Calorimetry, Indirect; D018592:Cross-Over Studies; D004032:Diet; D004041:Dietary Fats / Q000008:administration & dosage; D004311:Double-Blind Method; D004734:Energy Metabolism / Q000502:physiology; D005227:Fatty Acids / Q000008:administration & dosage; D005260:Female; D006801:Humans; D008297:Male; D010101:Oxygen Consumption / Q000502:physiology; D022722:Thermogenesis / Q000502:physiology*; D014280:Triglycerides / Q000008:administration & dosage*
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D014280:Triglycerides