Thermic Effect of Medium-Chain (MCT) and Long-Chain Triglycerides (LCT) in Man


Am J Clin Nutr. 1986 Nov;44(5):630-4

Thermic effect of medium-chain and long-chain triglycerides in man.

Seaton TB, Welle SL, Warenko MK, Campbell RG.

Abstract

BACKGROUND:
The thermic effects of 400 kcal meals of medium-chain triglycerides (MCT) and long-chain triglycerides (LCT) were compared in seven healthy men. Metabolic rate was measured before the meals and for 6 h after the meals by indirect calorimetry. Mean postprandial oxygen consumption was 12% higher than basal oxygen consumption after the MCT meal but was only 4% higher than the basal oxygen consumption after the LCT meal. There was a 25-fold increase in plasma beta-hydroxybutyrate concentration and a slight increase in serum insulin concentration after MCT ingestion but not after LCT ingestion. Plasma triglyceride concentrations increased 68% after the LCT meal and did not change after the MCT meal.

CONCLUSION:
These data raise the possibility that long-term substitution of MCT for LCT would produce weight loss if energy intake remained constant.

PMID: 3532757 [PubMed – indexed for MEDLINE]


Article originally published at http://www.ncbi.nlm.nih.gov/pubmed/3532757 and appeared there on April 13, 2014.

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