Faculty of Nutrition, Kagawa Nutrition University, Chiyoda, Sakado, Saitama, Japan.
Tosoh Corporation, Ayase-shi, Kanagawa, Japan; Faculty of Health Sciences, Saitama Prefectural University, Saitama, Japan.
Am J Clin Nutr. 2023 Jun;117(6):1240-1247. doi: 10.1016/j.ajcnut.2023.03.015. Epub 2023 Mar 21.
Approximately 84% of the fatty acids contained in coconut oil (CO) are saturated fatty acids (SFAs), and approximately 47% of the SFA are lauric acid with 12 carbon atoms. Lauric acid carbon chain length is intermediate between medium and long-chain fatty acids (LCFAs). We examined how CO acts on lipid-related substances in the blood to determine whether its properties were similar to medium-chain fatty acids (MCFAs) or LCFAs.
This is a randomized controlled, single-blind, crossover study. Fifteen females were enrolled, using 3 test meals containing 30 g each of 3 different oils: CO (CO-meal), medium-chain triacylglycerol oil (MCT-meal), and long-chain triacylglycerol oil (LCT-meal). Blood samples were collected at fasted baseline and every 2 h for 8 h after the intake of each test meal.
Repeated measures ANOVA of the ketone bodies and triglyceride (TG) showed an interaction between time and the test meal (P < 0.01 and P < 0.001, respectively). In subsequent Tukey's honestly significant difference (HSD) test of the ketone bodies, statistically significant differences were observed between the CO-meal and the LCT-meal (P < 0.05) 83.8 (95% CI, 14.7, 153.0) and between the MCT-meal and the LCT-meal (P < 0.05) 79.2 (95% CI, 10.0, 148.4). The incremental area under the curve (iAUC) and maximum increase in very low-density lipoprotein cholesterol (VLDL-C) and intermediate-density lipoprotein cholesterol (IDL-C) were the lowest for CO-meal intake.
The characteristics of lauric acid contained in CO, including the kinetics of β-oxidation and effects on blood TG, were very similar to those of MCFA. Moreover, regarding the iAUC and peak increment, VLDL-C and IDL-C were the lowest with the CO-meal. These results suggest that the intake of CO after fasting does not increase the TG, VLDL-C, and IDL-C, and may help prevent dyslipidemia. This trial was registered at UMIN (URL of registration: https://www.umin.ac.jp) as UMIN000019959.
椰子油(CO)中约 84%的脂肪酸为饱和脂肪酸(SFAs),其中约 47%为 12 个碳原子的月桂酸。月桂酸的碳链长度在中链脂肪酸(MCFAs)和长链脂肪酸(LCFAs)之间。我们研究了 CO 如何作用于血液中的脂质相关物质,以确定其性质与 MCFAs 还是 LCFAs 相似。
这是一项随机对照、单盲、交叉研究。纳入了 15 名女性,使用 3 种含有 30 克不同油的测试餐:CO(CO-餐)、中链三酰甘油油(MCT-餐)和长链三酰甘油油(LCT-餐)。在摄入每种测试餐之前和之后的 8 小时内,每 2 小时采集一次空腹基线血样。
酮体和甘油三酯(TG)的重复测量方差分析显示时间和测试餐之间存在交互作用(P<0.01 和 P<0.001)。随后,对酮体进行 Tukey 的诚实显著差异(HSD)检验,CO-餐和 LCT-餐之间存在统计学差异(P<0.05)83.8(95%CI,14.7,153.0),MCT-餐和 LCT-餐之间也存在统计学差异(P<0.05)79.2(95%CI,10.0,148.4)。CO-餐摄入后的曲线下面积(iAUC)和极低密度脂蛋白胆固醇(VLDL-C)和中间密度脂蛋白胆固醇(IDL-C)的最大增加量最低。
CO 中月桂酸的特点,包括β-氧化的动力学和对血液 TG 的影响,与 MCFA 非常相似。此外,就 iAUC 和峰值增量而言,CO-餐的 VLDL-C 和 IDL-C 最低。这些结果表明,空腹后摄入 CO 不会增加 TG、VLDL-C 和 IDL-C,可能有助于预防血脂异常。该试验在 UMIN(注册 URL:https://www.umin.ac.jp)注册,注册号为 UMIN000019959。