Abstract
Consuming medium-chain triglycerides (MCT) may reduce subsequent energy intake and increase satiety compared to long-chain triglycerides (LCT) but this may be dependent on the physical form in which MCT is ingested. Twenty-nine participants completed four trials where they consumed a breakfast containing either LCT or MCT in solid (Con-S and MCT-S, respectively) or liquid (Con-L and MCT-L, respectively) form. Appetite ratings and gastric emptying (GE) were taken at baseline and at 15 min intervals for 4 h. Energy intake was assessed at an ad libitum meal and via weighed food records for the remainder of the day. Ad libitum energy intake was highest in Con-L (4101 ± 1278 kJ vs. Con-S, 3323 ± 1196; MCT-S, 3516 ± 1058; MCT-L, 3257 ± 1345; p = 0.001). Intake over the whole day was significantly lower in MCT-L (7904 ± 3244) compared to Con-L (9531 ± 3557; p = 0.001). There were significant differences in GE times (p < 0.05), with MCT breakfasts delaying GE to a greater extent than LCT, and MCT-L having the longest GE times. There were no differences in appetite sensations. MCT reduce subsequent intake without affecting subjective sensations of appetite when consumed in liquid form.
Highlights
Medium-chain triglycerides (MCT) are triglycerides with fatty acid chain lengths of 6–12 carbon atoms long, which includes capronic acid (C6:0), caprylic acid (C8:0), capric acid (C10:0) and lauric acid (C12:0) [1]
There were small significant main effects for oil (F(1,28) = 8.715, p = 0.006, d = 0.26) and for food form (F(1,28) = 4.687, p = 0.039, d = 0.21), as intake was reduced by an average of 325.9 ± 1247.3 kJ in MCT compared to long-chain triglycerides (LCT) trials and a reduction of 259.5 ± 1245.9 kJ in solid trials
Post hoc testing identified that energy intake in control oil (Con-L) was higher by 779.6 ± 1237.0 kJ than in control oil (Con-S) (p = 0.001, d = 0.63), 585.9 ± 1168.9 kJ than in MCT oil (MCT-S) (p = 0.008, d = 0.17), and 844.8 ± 1311.4 kJ than in MCT-L
Summary
Medium-chain triglycerides (MCT) are triglycerides with fatty acid chain lengths of 6–12 carbon atoms long, which includes capronic acid (C6:0), caprylic acid (C8:0), capric acid (C10:0) and lauric acid (C12:0) [1]. Unlike traditional long-chain triglycerides (LCT), MCT are absorbed quickly through the portal venous system and transported directly to the liver where they undergo β-oxidation [2]. This accelerated transport is due to MCT not requiring bile salts for emulsification, or carnitine palmitoyl transferase to cross the mitochondrial membrane, and they are absorbed more like glucose than fat [3]. The rapid absorption has been linked to increased satiety, as MCT are fully absorbed at the point of ingestion, as opposed to LCT, where some remain in the intestinal lumen until subsequent food intake [4]; and due to the production of the ketone β-hydroxybutyrate which has been shown to be anorexigenic [5] due to the sparing of glucose [6]. There are clear differences in study design which may influence the effect MCT has on satiety, such as the dose of MCT, and the time between MCT ingestion and the ad libitum meal
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