Structured medium and long chain triglycerides show short-term increases in fat oxidation, but no changes in adiposity in men

Roynette, Catherine E.; Rudkowska, Iwona; Nakhasi, Dilip K.; Jones, Peter J.H.

doi:10.1016/j.numecd.2006.11.004

« Previous Next »Nutrition, Metabolism & Cardiovascular Diseases
Volume 18, Issue 4 , Pages 298-305, May 2008

Structured medium and long chain triglycerides show short-term increases in fat oxidation, but no changes in adiposity in men

Catherine E. Roynette
- School of Dietetics and Human Nutrition, Faculty of Agricultural and Environmental Sciences, McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, QC, Canada, H9X 3V9
Iwona Rudkowska
- School of Dietetics and Human Nutrition, Faculty of Agricultural and Environmental Sciences, McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, QC, Canada, H9X 3V9
Dilip K. Nakhasi
- New Product Development - NBD, Bunge Oils, 725 North Kinzie Av, Bardley, IL 60915, USA
Peter J.H. Jones
- School of Dietetics and Human Nutrition, Faculty of Agricultural and Environmental Sciences, McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, QC, Canada, H9X 3V9
- Corresponding author. Present address: Departments of Food Science and Human Nutritional Sciences, 196 Innovation Drive, University of Manitoba, Winnipeg, Manitoba, Canada, R3T 6C5. Tel.: +1 (204) 474 8883; fax: +1 (204) 474 7552.

Received 30 June 2006; received in revised form 8 November 2006; accepted 22 November 2006. published online 19 March 2007.

Abstract

Background

Medium chain triglycerides (MCT) have been suggested as modulators of human energy expenditure (EE) and thus may influence total and regional body fat distribution.

Objective

To investigate in overweight men the effects of structured medium and long chain triglycerides on EE, substrate oxidation and body adiposity, compared to extra virgin olive oil (OO).

Methods

In a 6week single-blind crossover study, 23 overweight men were randomly assigned to consume a standard high-fat diet of which 75% total fat was provided as either structured medium and long chain triglycerides referred to as structured oil (StO), or OO. EE and body composition were measured using indirect calorimetry and magnetic resonance imaging, respectively, at weeks 1 and 6 of each phase.

Results

Body weight decreased (p<0.01) from baseline to end-point during consumption of both the StO (−1.46±0.4kg) and OO (−1.17±0.4kg); however, no significant treatment differences were observed. There were no changes in body composition among treatment groups. No differences between diets for EE measurements were reported. Fat oxidation rates did not differ between oils, but were reduced (p<0.05) in the StO group between baseline (0.0020±0.0003g/kg fat free mass per min) in comparison to after week 6 (0.0013±0.0001g/kg fat free mass per min). No differences in carbohydrate oxidation rate were noted across diets or time.

Conclusion

The present structured medium and long chain triglyceride oil increases short-term fat oxidation but fails to modulate body weight or adiposity through a change in EE.

keywords: Structured oil, Adipose tissue, Magnetic resonance imaging, Indirect calorimetry, Fat oxidation

Abbreviations: BW, body weight, CHO, carbohydrate, EE, energy expenditure, LAT, lower adipose tissue, LCT, long chain triglycerides, MCFA, medium chain fatty acids, MCT, medium chain triglycerides, MRI, magnetic resonance imaging, OO, olive oil, PA, physical activity, RMR, resting metabolic rate, RQ, respiratory quotient, SAT, subcutaneous adipose tissue, StO, structured oil, TAT, total adipose tissue, TEE, total energy expenditure, TEF, thermic effect of food, UAT, upper adipose tissue, VAT, visceral adipose tissue