![]() Test days were held at least 3 d, but no more than 14 d, apart.įor 2 d prior to test day, participants were asked to refrain from alcohol consumption. The random allocation sequence and participant enrollment were determined by a study investigator. A random digit table was used to determine test oil sequence. 26).īoth studies employed a 2-arm, randomized, single-blind, cross-over design with each arm consisting of one test day differing in the type of oil incorporated in the breakfast: MCT oil (Neobee 1053, Stepan Company, Northfield, IL) or corn oil (LCT, Mazola, ACH Food Companies, Cordova, TN). have reported that post-meal levels of ghrelin and GLP-1 were correlated with food intake at an ad libitum meal 3 h later (ref. We hypothesized (1) lower food intake after a pre-load high in MCT compared to LCT (2) lower circulating levels of ghrelin and higher circulating levels of peptide YY (PYY) and glucagon-like peptide 1 (GLP-1) after MCT consumption relative to LCT and (3) that the effect of MCT on hormones would be related to the difference in food intake observed after the consumption of either MCT or LCT. The main purpose of this study was to determine whether (1) MCT consumption suppresses food intake relative to LCT (2) MCT induces a profile of gut hormone responses indicating increased satiety/reduced appetite signaling relative to LCT and (3) whether the hormonal response to MCT is related to the differences in food intake after the consumption of MCT or LCT. In this study, we chose to provide oils as would be consumed in a typical diet. Of note is that those studies have used fat duodenal infusions rather than oral intakes. The authors suggested that the greater effect of LCT may be due to its stimulation of CCK release, which then stimulates PYY release. One study showed that both MCT and LCT stimulated the release of peptide YY (PYY), when infused intraduodenally, but that LCT did so to a greater extent (ref. 24) does not support the role of endogenous CCK as being responsible for the food intake reduction after LCT infusion. Studies have shown that long chain fatty acids, but not medium chain fatty acids, stimulate CCK release to reduce food intake (ref. ![]() 8, 20, 22) beyond their effect on cholecystokin (CCK). 16, 21), their role in modulating food intake has not been extensively studied (ref. While an abundance of research on MCT’s effects on energy expenditure and body composition is available (ref. Considering these effects of MCT consumption, it has been hypothesized that substituting MCT oil for LCT oils could potentially be used as an adjunct in weight-loss programs (ref. 11, 12, 13, 14, 15, 16) and promotes satiety in animal models (ref. Indeed, MCT consumption produces a greater thermic effect when compared to LCT(ref. 8, 9).Įx vivo studies have shown that the rate of medium chain fatty acid oxidation is 10-fold faster than that of long chain fatty acids (ref. In humans, MCT consumption enhances reductions in adiposity (ref. MCT bypass chylomicron incorporation for lymphatic transportation, providing the liver with a ready supply of energy and reducing peripheral fat deposition into adipose tissue (ref. One functional food that has been proposed to act on both energy expenditure and energy intake is medium chain triglycerides (MCT). 2) via decreased lipid storage and uptake, enhanced rates of fat oxidation, and increased satiety (ref. 1), have been suggested to provide benefits for weight management (ref. ![]() Functional foods, “those foods that encompass potentially healthful products including any modified food or ingredient that may provide a health benefit beyond the traditional nutrients it contains”(ref.
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