Weight-loss diet that includes consumption of medium-chain triacylglycerol oil leads to a greater rate of weight and fat mass loss than does olive oil
St-Onge MP, Bosarge A
The American journal of clinical nutrition · 83 citas
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Center for Research Resources
- Gobierno
- NCRR NIH HHS
- Subvenciones
- National Center for Research Resources (M01RR00032); National Center for Research Resources (M01RR000032)
Según 2 financiadores declarados.
Publicación
- Publicado
- 2008-03-01 · Am J Clin Nutr · vol. 87 · número 3 · págs. 621–626
- Editorial
- Elsevier BV
- Citado
- 127 citas · más que el 91% de estudios similares · 3.4× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 26 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Diet and metabolism studies · Fatty Acid Research and Health · Dietary Effects on Health
- Palabras clave
- medium-chain triglycerides, MCT oil, olive oil, weight loss, fat loss, trunk fat, energy expenditure, dietary fat quality, overweight adults, weight loss diet
- MeSH
- adipose tissue, humans, weight loss, triglycerides, plant oils, tomography, x-ray computed, absorptiometry, photon, waist-hip ratio, treatment outcome, diet, reducing, body composition, energy metabolism, adult, middle aged, female, male, overweight, olive oil
2 autores
- Marie‐Pierre St‐Onge🇺🇸 · autor de correspondenciaSt. Luke's-Roosevelt Hospital Center; Columbia University
- Aubrey Bosarge🇺🇸St. Luke's-Roosevelt Hospital Center; University of Alabama at Birmingham; Columbia University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Clinical studies have shown that consumption of medium-chain triacylglycerols (MCTs) leads to greater energy expenditure than does consumption of long-chain triacylglycerols. Such studies suggest that MCT consumption may be useful for weight management.
Objective
We aimed to determine whether consumption of MCT oil improves body weight and fat loss compared with olive oil when consumed as part of a weight-loss program.
Design
Forty-nine overweight men and women, aged 19-50 y, consumed either 18-24 g/d of MCT oil or olive oil as part of a weight-loss program for 16 wk. Subjects received weekly group weight-loss counseling. Body weight and waist circumference were measured weekly. Adipose tissue distribution was assessed at baseline and at the endpoint by use of dual-energy X-ray absorptiometry and computed tomography.
Results
Thirty-one subjects completed the study (body mass index: 29.8 +/- 0.4, in kg/m(2)). MCT oil consumption resulted in lower endpoint body weight than did olive oil (-1.67 +/- 0.67 kg, unadjusted P = 0.013). There was a trend toward greater loss of fat mass (P = 0.071) and trunk fat mass (P = 0.10) with MCT consumption than with olive oil. Endpoint trunk fat mass, total fat mass, and intraabdominal adipose tissue were all lower with MCT consumption than with olive oil consumption (all unadjusted P values < 0.05).
Conclusions
Consumption of MCT oil as part of a weight-loss plan improves weight loss compared with olive oil and can thus be successfully included in a weight-loss diet. Small changes in the quality of fat intake can therefore be useful to enhance weight loss.
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