Hee-Ryoung Son; Myung-Ju Lee; Eun-Kyung Kim

doi:10.5720/kjcn.2015.20.6.468

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Thermic Effect of Food, Macronutrient Oxidation Rate and Satiety of Medium-chain Triglyceride: Hee-Ryoung Son, Myung-Ju Lee, Eun-Kyung Kim; Korean Journal of Community Nutrition 2015;20(6):468-478.
DOI: https://doi.org/10.5720/kjcn.2015.20.6.468
Published online: December 31, 2015

Department of Food and Nutrition, Gangneung-Wonju National University, Gangneung, Korea.

Corresponding author Eun-Kyung Kim. Department of Food and Nutrition, Gangneung-Wonju National University, 7 Jukheon road, Gangneung, Gangwon-do, 25457, Korea. Tel: (033) 640-2336, Fax: (033) 640-2330, ekkim@gwnu.ac.kr

• Received: November 11, 2015 • Revised: December 8, 2015 • Accepted: December 18, 2015

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Abstract
Acknowledgments
ACKNOWLEDGEMENTS
REFERENCES

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

Acknowledgments

ACKNOWLEDGEMENTS

This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science and Technology (2010-0004472).

REFERENCES

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Fig. 1

Study design

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

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

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

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).

Table 1

Fatty acid profile of the test oils (Unit: gram per 100 g oil)

1) From the USDA National Nutrient Database for standard Reference, Release 25(2012) U.S. Department of Agriculture, Agricultural Research service. 2012. Homepage, http://www.ars.usda.gov/nutrientdata

2) Number of carbon atoms : number of double bonds

3) ND, not detected.

Table 2

Baseline characteristics of the subjects

Body fat was measured by Inbody 720.

1) Weight (kg) / [Height (m)]²

2) Weight (kg) – Fat mass (kg)

Table 3

Comparison of resting energy expenditure and thermic effect of food between MCT meal and LCT meal

1) The meal containing MCT oil

2) The meal containing corn oil

3) [Thermic effect of food (kcal/6 h) ÷ energy intake from test meal (kcal)] × 100

4) [Thermic effect of food (kcal/6 h) ÷ resting energy expenditure (kcal/6 h)] × 100

^*: p < 0.05 Significantly different between MCT meal and LCT meal by paired t-test.

Figure & Data

REFERENCES

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

Korean J Community Nutr. 2015;20(6):468-478. Published online December 31, 2015

DOI: https://doi.org/10.5720/kjcn.2015.20.6.468

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

Fig. 1 Study design

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

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

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

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).

Fig. 1

Fig. 2

Fig. 3

Fig. 4

Fig. 5

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

Table 1

Fatty acid profile of the test oils (Unit: gram per 100 g oil)

2) Number of carbon atoms : number of double bonds

3) ND, not detected.

Table 2

Baseline characteristics of the subjects

Body fat was measured by Inbody 720.

1) Weight (kg) / [Height (m)]²

2) Weight (kg) – Fat mass (kg)

Table 3

Comparison of resting energy expenditure and thermic effect of food between MCT meal and LCT meal

1) The meal containing MCT oil

2) The meal containing corn oil

3) [Thermic effect of food (kcal/6 h) ÷ energy intake from test meal (kcal)] × 100

4) [Thermic effect of food (kcal/6 h) ÷ resting energy expenditure (kcal/6 h)] × 100

^*: p < 0.05 Significantly different between MCT meal and LCT meal by paired t-test.

Table 1 Fatty acid profile of the test oils (Unit: gram per 100 g oil)

2) Number of carbon atoms : number of double bonds

3) ND, not detected.

Table 2 Baseline characteristics of the subjects

Body fat was measured by Inbody 720.

1) Weight (kg) / [Height (m)]²

2) Weight (kg) – Fat mass (kg)

Table 3 Comparison of resting energy expenditure and thermic effect of food between MCT meal and LCT meal

1) The meal containing MCT oil

2) The meal containing corn oil

3) [Thermic effect of food (kcal/6 h) ÷ energy intake from test meal (kcal)] × 100

4) [Thermic effect of food (kcal/6 h) ÷ resting energy expenditure (kcal/6 h)] × 100

^*: p < 0.05 Significantly different between MCT meal and LCT meal by paired t-test.