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KMID : 0123420150200060468
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Korean Journal of Community Nutrition
2015 Volume.20 No. 6 p.468 ~ p.478
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Thermic Effect of Food, Macronutrient Oxidation Rate and Satiety of Medium-chain Triglyceride
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Son Hee-Ryoung
Lee Myung-Ju
Kim Eun-Kyung
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Abstract
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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.
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KEYWORD
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medium-chain triglyceride, thermic effect of food, macronutrient oxidationrate, satiety
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