Dietary Medium- and Long-chain Triacylglycerols Accelerate Diet-Induced Thermogenesis in Humans
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概要
- 論文の詳細を見る
This study investigated the effects of a liquid meal containing medium- and long-chain triacylglycerols (MLCT) on diet-induced thermogenesis (DIT) and was conducted in double-blind cross-over manner. Twenty subjects participated in this examination. The subjects consumed the liquid meal, which was made with 14g of canola oil (LCT, long-chain triacylglycerols) or MLCT containing about 12% medium-chain fatty acids (MCFA). Oxygen consumption and carbon dioxide production were measured by indirect calorimetry. Resting energy expenditure (REE) was determined based on there parameters, applying the equation of Weir. Increase in DIT after ingesting the liquid meal with MLCT during 6h was significantly greater than with LCT (P<0.05). The results suggest that the substitution of MLCT for cooking oil is useful to control body weigh and fat in subjects.
- 日本油化学会の論文
著者
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KONDO Kazuo
Institute of Environmental Science for Human Life, Ochanomizu University
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Kondo Kazuo
Institute Of Environmental Science For Human Life Ochanomizu University
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OKAZAKI Mitsuko
Kagawa Nutrition University
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Nosaka Naohisa
The Nisshin Oillio Group Ltd.
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Kasai M
The Nisshin Oillio Group Ltd.
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Kasai Michio
The Nisshin Oillio Group Ltd.
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Ogawa Akiko
Health and Nutrition Science Division, Research Laboratory, The Nisshin OilliO Group, LTD.
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Nosaka Naohisa
Health and Nutrition Science Division, Research Laboratory, The Nisshin OilliO Group, LTD.
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Kasai Michio
Health and Nutrition Science Division, Research Laboratory, The Nisshin OilliO Group, LTD.
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Aoyama Toshiaki
Health and Nutrition Science Division, Research Laboratory, The Nisshin OilliO Group, LTD.
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Igarashi Osamu
Ibaraki Christian University
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