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

doi:10.5720/kjcn.2015.20.6.468

Articles

Page Path: HOME > Korean J Community Nutr > Volume 20(6); 2015 > Article

Research Article
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.

91 Views
0 Download

Full Article

Download PDF

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

1. Schutz Y, Bessard T, Jequier E. Diet-induced thermogenesis measured over a whole day in obese and nonobese women. Am J Clin Nutr 1984; 40(3): 542-552.Article PubMed
2. Reed GW, Hill JO. Measuring the thermic effect of food. Am J Clin Nutr 1996; 63(2): 164-169.Article PubMed
3. Ogawa A, Nosaka N, Kasai M, Aoyama T, Okazaki M, Igarashi O. Dietary medium- and long-chain triacylglycerols accelerate diet-induced thermogenesis in humans. J Oleo Sci 2007; 56(6): 283-287.Article PubMed
4. Hill JO, Peters JC, Yang D, Sharp T, Kaler M, Abumrad NN. Thermogenesis in humans during overfeeding with mediumchain triglycerides. Metab 1989; 38(7): 641-648.Article
5. Seaton TB, Welle SL, Warenko MK, Campbell RG. Thermic effect of medium-chain and long-chain triglycerides in man. Am J Clin Nutr 1986; 44(5): 630-634.Article PubMed
6. de Jonge L, Bray GA. The thermic effect of food and obesity: A critical review. Obes Res 1997; 5(6): 622-631.Article PubMed
7. von Voit C. Untersuchungen uber die Respiration. Ann Chem Pharm 1862; 3(2): 52-70.
8. Acheson KJ. Influence of autonomic nervous system on nutrientinduced thermogenesis in humans. Nutr 1993; 9(4): 373-380.
9. Westerterp KR. Diet induced thermogenesis. Nutr Metab 2004; 1(1): 5.Article PDF
10. Welle S, Lilavivat U, Campbell RG. Thermic effect of feeding in man: increased plasma norepinephrine levels following glucose but not protein or fat consumption. Metabolism 1981; 30(10): 953-958.Article PubMed
11. Kim MH, Kim EK. Thermic effect of food and macronutrient oxidation rate in men and women after consumption of a mixed meal. Korean J Nutr 2011; 44(6): 507-517.
12. Oh SH, Park JJ, Choi IS, No HK. Effects of cellulose and pectin on diet-induced thermogenesis in young women. J Korean Soc Food Sci Nutr 2007; 36(2): 194-200.
13. Tsani AF, Kim MH, Kim EK. Comparison of thermogenic effect between meals containing protein predominantly from animal and plant sources. Int J Biosci Biochem Bioinform 2012; 2(5): 320-323.
14. Lee MJ, Tsani AF, Kim EK. Thermic effect of food, macronutrient oxidation rate and satiety of high-fat meals with butter and sesame oil on healthy adults. Korean J Community Nutr 2012; 17(2): 215-225.
15. Seo GH, Seo JS, Lee BH, Lee SG, Choi MS. Advanced Nutrition for Clinical Dietitian. 1st ed. Paju: Jigu publishing Co; 2011. p. 71-177.
16. Paddon-Jones D, Westman E, Mattes RD, Wolfe RR, Astrup A, Westerterp-Plantenga M. Protein, weight management, and satiety. Am J Clin Nutr 2008; 87(5): 1558S-1561S.
17. Holt SH, Miller JC, Petocz P, Farmakalidis E. A satiety index of common foods. Eur J Clin Nutr 1995; 49(9): 675-690.
18. Donini LM, Savina C, Cannella C. Eating habits and appetite control in the elderly: the anorexia of aging. Int Psychogeriatr 2003; 15(1): 73-87.
19. Mayer J. Glucostatic mechanism of regulation of food intake. N Engl J Med 1953; 249(1): 13-16.
20. Mayer J. Regulation of energy intake and the body weight: the glucostatic theory and the lipostatic hypothesis. Ann N Y Acad Sci 1955; 63(1): 15-43.
21. Melanson KJ, Westerterp-Plantenga MS, Saris WH, Smith FJ, Campfield LA. Blood glucose patterns and appetite in timeblinded humans: carbohydrate versus fat. Am J Physiol 1999; 277(2): R337-R345.
22. Randle PJ, Garland PB, Hales CN, Newsholme EA. The glucose fatty acid cycle: its role in insulin sensitivity and the metabolic disturbances of diabetes mellitus. Lancet 1963; 281(7285): 785-789.
23. Van Wymelbeke V, Louis-Sylvestre J, Fantino M. Substrate oxidation and control of food intake in men after a fat-substitute meal compared with meals supplemented with an isoenergetic load of carbohydrate, long-chain triacylglycerols, or medium-chain triacylglycerols. Am J Clin Nutr 2001; 74(5): 620-630.
24. Poppitt SD, Strik CM, MacGibbon AKH, McArdle BH, Budgett SC, McGill AT. Fatty acid chain length, postprandial satiety and food intake in lean men. Physiol Behav 2010; 101(1): 161-167.
25. Weir JB. New methods for calculating metabolic rate with special reference to protein metabolism. J Physiol 1949; 109(1-2): 1-9.
26. Matthews JN, Altman DG, Campbell MJ, Royston P. Analysis of serial measurements in medical research. Br Med J 1990; 300(6719): 230-235.
27. Segal KR, Edaño A, Blando L, Pi-Sunyer FX. Comparison of thermic effects of constant and relative caloric loads in lean and obese men. Am J Clin Nutr 1990; 51(1): 14-21.
28. Péronnet F, Massicotte D. Table of nonprotein respiratory quotient: an update. Can J Sport Sci 1991; 16(1): 23-29.
29. WHO Expert Consultation. Appropriate body-mass index for Asian populations and its implications for policy and intervention strategies. Lancet 2004; 363(9403): 157-163.
30. Storlien LH, Huang XF, Lin S, Xin X, Wang HQ, Else PL. Dietary fat subtypes and obesity. World Rev Nutr Diet 2001; 88(1): 148-154.
31. Mercer SW, TrayHurn P. Effect of high fat diets on the thermogenic activity of brown adipose tissue in cold acclimated mice. J Nutr 1984; 114: 1151-1158.
32. Flatt JP, Ravussin E, Acheson KJ, Jéquier E. Effects of dietary fat on postprandial substrate oxidation and on carbohydrate and fat balances. J Clin Invest 1985; 76(3): 1019-1024.
33. Jones PJ, Pencharz PB, Clandinin MT. Whole body oxidation of dietary fatty acids: implications for energy utilization. Am J Clin Nutr 1985; 42(5): 769-777.
34. DeLany JP, Windhauser MM, Champagne CM, Bray GA. Differential oxidation of individual dietary fatty acids in humans. Am J Clin Nutr 2000; 72(4): 905-911.
35. St-Onge MP, Ross R, Parsons WD, Jones PJ. Medium-chain triglycerides increase energy expenditure and decrease adiposity in overweight men. Obes Res 2003; 11(3): 395-402.
36. Krotkiewski M. Value of VLCD supplementation with medium chain triglycerides. Int J Obes 2001; 25(9): 1393-1400.
37. Dulloo AG, Fathi M, Mensi N, Cirardier L. Twenty-four-hour energy expenditure and urinary catecholamines of humans consuming low-to-moderate amounts of medium-chain triglycerides: a dose-response study in a human respiratory chamber. Eur J Clin Nutr 1996; 50(3): 152-158.
38. Baba N, Bracco EF, Hashim SA. Enhanced thermogenesis and diminished deposition of fat in response to overfeeding with diet containing medium chain triglyceride. Am J Clin Nutr 1982; 35(4): 678-682.
39. Scalfi L, Coltorti A, Contaldo F. Postprandial thermogenesis in lean and obese subjects after meals supplemented with mediumchain and long-chain triglycerides. Am J Clin Nutr 1991; 53(5): 1130-1133.
40. Levine JA. Measurement of energy expenditure. Public Health Nutr 2005; 8(7A): 1123-1132.
41. St-Onge MP. Dietary fats, teas, dairy, and nuts: potential functional foods for weight control? Am J Clin Nutr 2005; 81(1): 7-15.
42. Ruderman NB, Goodman MN. Regulation of ketone body metabolism in skeletal muscle. Am J Physiol 1973; 224(6): 1391-1397.
43. Matsuo T, Matsuo M, Taguchi N, Takeuchi H. The thermic effect is greater for structured medium-and long-chain triacylglycerols versus long-chain triacylglycerols in healthy young women. Metabolism 2001; 50(1): 125-130.

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

Citations

Citations to this article as recorded by

PubReader

Cite

CITE: export Copy Download Format; Close

Download Citation

Download a citation file in RIS format that can be imported by all major citation management software, including EndNote, ProCite, RefWorks, and Reference Manager.

Format:

RIS — For EndNote, ProCite, RefWorks, and most other reference management software
BibTeX — For JabRef, BibDesk, and other BibTeX-specific software

Include:

Citation for the content below
Citation and abstract for the content below

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

XML Download

Figure

We recommend

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.