Greater rise in fat oxidation with medium-chain triglyceride consumption relative to long-chain triglyceride is associated with lower initial body weight and greater loss of subcutaneous adipose tissue

@article{StOnge2003GreaterRI,
  title={Greater rise in fat oxidation with medium-chain triglyceride consumption relative to long-chain triglyceride is associated with lower initial body weight and greater loss of subcutaneous adipose tissue},
  author={M. St-Onge and P. J. Jones},
  journal={International Journal of Obesity},
  year={2003},
  volume={27},
  pages={1565-1571}
}
OBJECTIVE: Medium-chain triglyceride (MCT) consumption has been shown to increase energy expenditure (EE) and lead to greater losses of the adipose tissue in animals and humans. The objective of this research was to examine the relationship between body composition and thermogenic responsiveness to MCT treatment.DESIGN: Randomized, crossover, controlled feeding trial, with diets rich in either MCT or long-chain triglyceride (LCT) (as olive oil) for periods of 4 weeks each.SUBJECTS: A total of… Expand
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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. Expand
Medium-chain triglycerides are advantageous in promoting weight loss although not beneficial to exercise performance
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Results indicate that MCT feeding is ineffective in improving exercise performance and future work should focus on the health benefits and applications of MCT. Expand
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The results suggest a link between moderate consumption of MCT and improved risk factors in moderately overweight humans in a low-cost, free-living setting. Expand
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TLDR
For premenopausal, normal-weight women consuming a diet with 25% of the energy content from MCT, there were no changes in resting metabolic rate, transient increases in postprandial energy expenditure, and significant increases inPostprandials fat oxidation. Expand
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TLDR
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Medium- versus long-chain triglycerides for 27 days increases fat oxidation and energy expenditure without resulting in changes in body composition in overweight women
OBJECTIVE: To determine the effects of long-term consumption of medium chain (MCT) versus long chain triglycerides (LCT) on energy expenditure (EE), substrate oxidation and bodyExpand
Medium-chain triglycerides increase energy expenditure and decrease adiposity in overweight men.
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Consumption of a diet rich in MCTs results in greater loss of AT compared with LCTs, perhaps due to increased energy expenditure and fat oxidation observed with MCT intake, which may help in the prevention of obesity or potentially stimulate weight loss. Expand
Dietary medium-chain triacylglycerols suppress accumulation of body fat in a double-blind, controlled trial in healthy men and women.
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The results suggest that the MCT diet may reduce body weight and fat in individuals (BMI > or = 23 kg/m(2)) more than the LCT diet. Expand
Enhanced postprandial energy expenditure with medium-chain fatty acid feeding is attenuated after 14 d in premenopausal women.
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This review encompasses most aspects of MCT metabolism arguing this slimming hypothesis pro and con, and concludes that long-term compliance to such slimming regimens is unlikely in human nutrition. Expand
Consumption of an oil composed of medium chain triacyglycerols, phytosterols, and N-3 fatty acids improves cardiovascular risk profile in overweight women.
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Since SMLPL activity is related to the ratio of whole body fat/CHO oxidation rate, a decreased muscle LPL activity may, therefore, predispose to obesity. Expand
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It is demonstrated that excess dietary energy as MCT stimulates thermogenesis to a greater degree than does excess energy as LCT, providing evidence that excess energy derived from MCT is stored with a lesser efficiency than is excess energyderived from dietary LCT. Expand
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The thermic effect of medium-chain triglyc- erides (MD's) was studied in six lean and six obese young males by evaluating postprandial thermogenesis (PPT) after the inges- tion of mixed mealsExpand
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Structured fats do not change short-term postprandial appetite sensations or ad libitum energy intakes but do result in higher postprandedial energy expenditure and fat oxidation than do conventional fats and hence promote negative energy and fat balance. Expand
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