Bioactivity and emerging role of short and medium chain fatty acids

Abstract

AbstractCardiovascular disease (CVD) and insulin resistance are directly linked to overweight and obesity. Thus, any dietary strategy capable of causing weight reduction will lower CVD and diabetes risk. Oils rich in medium‐chain saturated fatty acids (MCFA) are among several dietary components that may have potential in the treatment of obesity. MCFA are less energy dense and highly ketogenic compared to long‐chain saturated and unsaturated fatty acids (LCFA). MCFA also differ from LCFA in their digestive and metabolic pathways, since they are easily oxidized and utilized as energy, with little tendency to deposit as body fat. The dietary intake of short (SCFA) and medium‐chain saturated fatty acids from natural food sources is approximately 2.4 g/day and accounts for about 9% of the total saturated fatty acid (SFA) intake. Although early clinical studies with high levels of MCFA resulted in increased levels of plasma triacylglycerols (TAG) and low‐density lipoprotein cholesterol (LDL‐C), and reduced levels of high‐density lipoprotein cholesterol (HDL‐C) compared to diets enriched in unsaturated LCFA, these adverse effects have not been observed in more recent studies with smaller more realistic amounts of MCFA. The lower caloric value of SCFA and MCFA and their unique metabolic features form the basis for their clinical use in enteral and parenteral nutrition and for novel reduced calorie lipids for use in conventional food products.