Coconut oil is primarily comprised of medium chain triglycerides, which do indeed hold merit in claims of increased metabolism and weight loss purposes, as well as holding other benefits especially in regard to lipids:
Comparison of diet-induced thermogenesis of foods containing medium- versus long-chain triacylglycerols.
Kasai M, Nosaka N, Maki H, Suzuki Y, Takeuchi H, Aoyama T, Ohra A, Harada Y, Okazaki M, Kondo K.
J Nutr Sci Vitaminol (Tokyo). 2002 Dec;48(6):536-40.
Research Laboratory, Nisshin Oil Mills, Ltd., Shinmei-cho, Yokosuka, Kanagawa 239-0832, Japan.
[email protected]
The purpose of this study was to investigate the effect of 5-10 g of medium-chain triacylglycerols (MCT) on diet-induced thermogenesis in healthy humans. The study compared diet-induced thermogenesis after ingestion of test foods containing MCT and long-chain triacylglycerols (LCT), using a double-blind, crossover design. Eight male and eight female subjects participated in study 1 and study 2, respectively. In both studies, the LCT was a blend of rapeseed oil and soybean oil. In study 1, the liquid meals contained 10 g MCT (10M), a mixture of 5 g MCT and 5 g LCT (5M5L), and 10 g LCT (10L). In study 2, the subjects were given a meal (sandwich and clear soup) with the mayonnaise or margarine containing 5 g of MCT or LCT. Postprandial energy expenditure was measured by indirect calorimetry before and during the 6 h after ingestion of the test meals. Diet-induced thermogenesis was significantly greater after 5M5L and 10M Ingestion as compared to 10L ingestion. Ingestion of the mayonnaise or margarine containing 5 g MCT caused significantly larger diet-induced thermogenesis as compared to that of LCT. These results suggest that, in healthy humans, the intake of 5-10 g of MCT causes larger diet-induced thermogenesis than that of LCT, irrespective of the form of meal containing the MCT.
Larger diet-induced thermogenesis and less body fat accumulation in rats fed medium-chain triacylglycerols than in those fed long-chain triacylglycerols.
Noguchi O, Takeuchi H, Kubota F, Tsuji H, Aoyama T.
J Nutr Sci Vitaminol (Tokyo). 2002 Dec;48(6):524-9.
Research Laboratory, The Nisshin OilliO Ltd., 1 Shinmei-cho, Yokosuka, Kanagawa 239-0832, Japan.
[email protected]
It has been previously shown that a diet containing medium-chain triacylglycerols (MCT) leads to less body fat accumulation as compared to a diet containing long-chain triacylglycerols (LCT). We investigated the involvement of diet-induced thermogenesis in the accumulation of body fat in rats fed a diet containing MCT. Twelve male Wistar rats were administered 1 g of MCT or LCT by gavage, and their oxygen consumption was measured for 6 h (experiment 1). Forty male Wistar rats were fed a diet containing 10% MCT or LCT for 6 wk, and their body composition was determined (experiment 2). In experiment 1, oxygen consumption increased to a greater extent after MCT administration than after LCT administration. Diet-induced thermogenesis was significantly (0.67 +/- 0.14 kcal) larger after the administration of 1 g of MCT. In experiment 2, there were no differences in food intake or carcass protein content between the LCT group and MCT group. However, carcass fat and intra-abdominal fat content were significantly lower in rats fed MCT than in those fed LCT. We calculated that ingestion of 1 g of MCT decreased body fat by 0.94 +/- 0.27 kcal relative to the ingestion of LCT. These results suggest that the larger diet-induced thermogenesis observed in rats fed MCT, compared to that of those fed LCT, is one of the main factors involved in the suppression of body fat accumulation in rats fed MCT.
Consumption of a functional oil rich in phytosterols and medium-chain triglyceride oil improves plasma lipid profiles in men.
St-Onge MP, Lamarche B, Mauger JF, Jones PJ.
J Nutr. 2003 Jun;133(6):1815-20.
School of Dietetics and Human Nutrition, McGill University, Ste-Anne-de-Bellevue, Québec, Canada, H9X 3V9.
Medium-chain triglycerides (MCT) have been proposed as weight-lowering agents, although there is some concern regarding their hyperlipidemic effect. This study evaluates the effects of a combination of MCT oil, phytosterols and flaxseed oil [functional oil (FctO)] on plasma lipid concentrations and LDL particle size. Twenty-four healthy overweight men (body mass index 28.2 +/- 0.4 kg/m(2)) consumed controlled diets designed to maintain weight for two periods of 29 d each. Diets contained 40% of energy as fat, 75% of which was added fat, either FctO or olive oil (OL). Body composition and blood samples were analyzed at the baseline and the endpoint of each period. Total cholesterol concentration decreased 12.5% (-0.68 mmol/L; P < 0.05) when subjects consumed FctO and 4.7% when they consumed OL. Similarly, FctO consumption lowered LDL cholesterol concentrations by 13.9%, whereas OL consumption did not. There was no difference in absolute change in LDL-cholesterol between FctO and OL consumption. Peak LDL particle size was greater in those who consumed FctO than in those who consumed OL (P < 0.05), with no effect of diet on proportion of large, medium or small particles. We conclude that those who consume a diet containing FctO have a better lipid profile than those who consume a diet rich in OL, which also leads to a larger lipoprotein particle size. Functional oil consumption can therefore help reduce the risk of cardiovascular disease
Medium-chain triglycerides increase energy expenditure and decrease adiposity in overweight men.
St-Onge MP, Ross R, Parsons WD, Jones PJ.
Obes Res. 2003 Mar;11(3):395-402.
School of Dietetics and Human Nutrition, McGill University, Ste-Anne-de-Bellevue, Quebec, Canada.
OBJECTIVE: The objectives of this study were to compare the effects of diets rich in medium-chain triglycerides (MCTs) or long-chain triglycerides (LCTs) on body composition, energy expenditure, substrate oxidation, subjective appetite, and ad libitum energy intake in overweight men. RESEARCH METHODS AND PROCEDURES: Twenty-four healthy, overweight men with body mass indexes between 25 and 31 kg/m(2) consumed diets rich in MCT or LCT for 28 days each in a crossover randomized controlled trial. At baseline and after 4 weeks of each dietary intervention, energy expenditure was measured using indirect calorimetry, and body composition was analyzed using magnetic resonance imaging. RESULTS: Upper body adipose tissue (AT) decreased to a greater extent (p < 0.05) with functional oil (FctO) compared with olive oil (OL) consumption (-0.67 +/- 0.26 kg and -0.02 +/- 0.19 kg, respectively). There was a trend toward greater loss of whole-body subcutaneous AT volume (p = 0.087) with FctO compared with OL consumption. Average energy expenditure was 0.04 +/- 0.02 kcal/min greater (p < 0.05) on day 2 and 0.03 +/- 0.02 kcal/min (not significant) on day 28 with FctO compared with OL consumption. Similarly, average fat oxidation was greater (p = 0.052) with FctO compared with OL intake on day 2 but not day 28. DISCUSSION: Consumption of a diet rich in MCTs results in greater loss of AT compared with LCTs, perhaps due to increased energy expenditure and fat oxidation observed with MCT intake. Thus, MCTs may be considered as agents that aid in the prevention of obesity or potentially stimulate weight loss.
Medium- versus long-chain triglycerides for 27 days increases fat oxidation and energy expenditure without resulting in changes in body composition in overweight women.
St-Onge MP, Bourque C, Jones PJ, Ross R, Parsons WE.
Int J Obes Relat Metab Disord. 2003 Jan;27(1):95-102.
School of Dietetics and Human Nutrition, McGill University, Ste-Anne-de-Bellevue, Québec, Canada.
OBJECTIVE: To determine the effects of long-term consumption of medium chain (MCT) versus long chain triglycerides (LCT) on energy expenditure (EE), substrate oxidation and body composition. HYPOTHESIS: MCT consumption will not result in greater EE, substrate oxidation, and body weight loss compared with LCT consumption. RESEARCH METHODS AND PROCEDURES: Seventeen healthy obese women participated in this randomized, crossover inpatient trial. Meals were prepared and consumed on site for two periods of 27 days. Diets containing 40% of energy as fat, with treatment fat comprising 75% of the total fat, were designed to supply each subject with their individual weight-maintaining energy needs. The MCT diet contained 67% of treatment fat as MCT oil (49% octanoate, 50% decanoate) whereas the LCT diet contained exclusively beef tallow as treatment fat. Body composition was assessed by magnetic resonance imaging (MRI) on day 1 and 28 of each phase while energy expenditure was measured on day 2 and 27. RESULTS: Changes in total and subcutaneous adipose tissue volumes following consumption of MCT and LCT were not different (-0.61+/-0.38 l vs -0.54+/-0.48 l and -0.58+/-0.35 l vs -0.48+/-0.40 l, respectively). Average EE and fat oxidation were greater (P<0.05) during MCT than LCT consumption (0.95+/-0.019 vs 0.90+/-0.024 kcal/min, respectively, for EE and 0.080+/-0.0026 vs 0.075+/-0.0022 g/min, respectively for fat oxidation). DISCUSSION: These results show that long-term consumption of MCT enhances EE and fat oxidation in obese women, when compared to LCT consumption. The difference in body composition change between MCT and LCT consumption, although not statistically different, was consistent with differences predicted by the shifts in EE. It can be concluded that substitution of MCT for LCT in a targeted energy balance diet may prevent long-term weight gain via increased EE.
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