Roynette Catherine E, Rudkowska Iwona, Nakhasi Dilip K, Jones Peter J H
School of Dietetics and Human Nutrition, Faculty of Agricultural and Environmental Sciences, McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, QC, Canada.
Nutr Metab Cardiovasc Dis. 2008 May;18(4):298-305. doi: 10.1016/j.numecd.2006.11.004. Epub 2007 Mar 26.
Medium chain triglycerides (MCT) have been suggested as modulators of human energy expenditure (EE) and thus may influence total and regional body fat distribution.
To investigate in overweight men the effects of structured medium and long chain triglycerides on EE, substrate oxidation and body adiposity, compared to extra virgin olive oil (OO).
In a 6 week single-blind crossover study, 23 overweight men were randomly assigned to consume a standard high-fat diet of which 75% total fat was provided as either structured medium and long chain triglycerides referred to as structured oil (StO), or OO. EE and body composition were measured using indirect calorimetry and magnetic resonance imaging, respectively, at weeks 1 and 6 of each phase.
Body weight decreased (p<0.01) from baseline to end-point during consumption of both the StO (-1.46+/-0.4k g) and OO (-1.17+/-0.4 kg); however, no significant treatment differences were observed. There were no changes in body composition among treatment groups. No differences between diets for EE measurements were reported. Fat oxidation rates did not differ between oils, but were reduced (p<0.05) in the StO group between baseline (0.0020+/-0.0003 g/kg fat free mass per min) in comparison to after week 6 (0.0013+/-0.0001 g/kg fat free mass per min). No differences in carbohydrate oxidation rate were noted across diets or time.
The present structured medium and long chain triglyceride oil increases short-term fat oxidation but fails to modulate body weight or adiposity through a change in EE.
中链甘油三酯（MCT）被认为是人体能量消耗（EE）的调节因子，因此可能影响全身和局部体脂分布。
与特级初榨橄榄油（OO）相比，研究超重男性中结构化中链和长链甘油三酯对能量消耗、底物氧化和身体肥胖的影响。
在一项为期6周的单盲交叉研究中，23名超重男性被随机分配食用标准高脂饮食，其中75%的总脂肪分别由结构化中链和长链甘油三酯（称为结构化油，StO）或OO提供。在每个阶段的第1周和第6周，分别使用间接量热法和磁共振成像测量能量消耗和身体成分。
在食用StO（-1.46±0.4kg）和OO（-1.17±0.4kg）期间，体重从基线到终点均下降（p<0.01）；然而，未观察到显著的治疗差异。各治疗组之间的身体成分没有变化。未报告能量消耗测量在饮食之间的差异。两种油之间的脂肪氧化率没有差异，但与第6周后（0.0013±0.0001g/kg无脂肪体重每分钟）相比，StO组在基线时（0.0020±0.0003g/kg无脂肪体重每分钟）的脂肪氧化率降低（p<0.05）。各饮食或时间之间的碳水化合物氧化率没有差异。
目前的结构化中链和长链甘油三酯油可增加短期脂肪氧化，但未能通过改变能量消耗来调节体重或肥胖。
Zotero 插件