Comparing acute effects of extra virgin coconut oil and extra virgin olive oil consumption on appetite and food intake in normal-weight and obese male subjects
Metin ZE, Bilgic P, Tengilimoğlu Metin MM, Akkoca M
PloS one · 10 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación independiente
- Universidad u hospital
- Hacettepe Üniversitesi
- Universidad u hospital
- hacettepe üniversitesi
- Subvenciones
- Hacettepe Üniversitesi (THD-2019-17987)
Según 2 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2022-09-16 · PLoS One · vol. 17 · número 9 · pág. e0274663
- Editorial
- Public Library of Science
- Citado
- 12 citas · más que el 64% de estudios similares · 0.7× el promedio de su campo
- Referencias
- 58 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Coconut Research and Applications · Regulation of Appetite and Obesity · Diet and metabolism studies
- Palabras clave
- extra virgin olive oil, medium-chain fatty acids, long-chain fatty acids, appetite, hunger, dietary intake, postprandial energy expenditure, obesity, normal weight, ad libitum energy intake
- MeSH
- humans, obesity, peptide yy, insulin, glucose, fatty acids, triglycerides, appetite, eating, adult, male, young adult, olive oil, coconut oil
4 autores
- Ziya Erokay Metin🇹🇷Sağlık Bilimleri Üniversitesi
- Pelin Bilgiç🇹🇷 · autor de correspondenciaHacettepe University
- M.merve Tengilimoğlu Metin🇹🇷Hacettepe University
- Muzaffer Akkoca🇹🇷Sağlık Bilimleri Üniversitesi; Dışkapı Yıldırım Beyazıt Eğitim ve Araştırma Hastanesi
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objectives
The aim of this study is to compare acute effects of consuming extra virgin coconut oil (EVCO) as a source of medium chain fatty acids and extra virgin olive oil (EVOO) as a source of long chain fatty acids in normal weight and obese subjects.
Design
Randomised, crossover design.
Participants
Metabolically healthy twenty male subjects (10 normal weight; 10 obese) aged 19-40 years.
Intervention
Subjects consumed breakfast meals containing skimmed milk, fat-free white cheese, bread and EVCO (25 g) or EVOO (25 g).
Outcome measures
Visual analog scale evaluations, resting metabolic rate measurements and selected blood parameters analysis (glucose, triglyceride, insulin and plasma peptide YY) were performed before and after the test breakfast meals. In addition, energy intakes were evaluated by ad libitum lunch meal at 180 min.
Results
Visual analogue scale values of hunger and desire to eat decreased significantly after EVCO consumption than EVOO consumption in normal weight subjects at 180 min. There was an increase trend in plasma PYY at 30 and 180 min after EVCO breakfast compared to EVOO breakfast. Ad libitum energy intakes after EVCO and EVOO consumption in normal weight subjects were 924 ± 302; 845 ± 158 kcal (p = 0.272), respectively whereas in obese subjects were 859 ± 238; 994 ± 265 kcal (p = 0.069) respectively.
Conclusion
The results of this study shows that consumption of EVCO compared to EVOO may have suppressive effect on hunger and desire to eat, may affect postprandial PYY levels differently and have no effect on postprandial energy expenditure.
Trial registration
Clinical Trials NCT04738929.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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