Comparison of Diet-Induced Thermogenesis of Foods Containing Medium- versus Long-Chain Triacylglycerols
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概要
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The purpose of this study was to investigate the effect of 5-10g of medium- chain triacylglycerols (MCT) on diet-induced thermogenesis in healthy humans. The study compared diet-induced thermogenesis after ingestion of test foods containing MCT and long-chain triacylglycerols (LCT), using a double-blind, crossover design. Eight male and eight female subjects participated in study 1 and study 2, respectively. In both studies, the LCT was a blend of rapeseed oil and soybean oil. In study 1, the liquid meals contained 10g MCT (10M), a mixture of 5g MCT and 5g LCT (5M5L), and 10g LCT (10L). In study 2, the subjects were given a meal (sandwich and clear soup) with the mayonnaise or margarine containing 5g of MCT or LCT. Postprandial energy expenditure was measured by indirect calorimetry before and during the 6 h after ingestion of the test meals. Diet-induced thermogenesis was significantly greater after 5M5L and 10M ingestion as compared to 10L inges- tion. Ingestion of the mayonnaise or margarine containing 5g MCT caused significantly larger diet-induced thermogenesis as compared to that of LCT. These results suggest that, in healthy humans, the intake of 5-10g of MCT causes larger diet-induced thermogenesis than that of LCT, irrespective of the form of meal containing the MCT.
- 財団法人 学会誌刊行センターの論文
- 2002-12-01
著者
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NOSAKA Naohisa
The Nisshin OilliO Group, Ltd.
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KASAI Michio
The Nisshin OilliO Group, Ltd.
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Kondo Kazuo
長野県工業技術総合センター 食品技術部門加工食品部
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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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Kasai M
The Nisshin Oillio Group Ltd.
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Suzuki Yoshie
The Nisshin Oillio Group Ltd.
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Suzuki Yoshie
Research Institute Of Sustainable Humanosphere Kyoto University
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Aoyama Toshiaki
Novelty Materials Research Institute Hannan R&d Center Fuji Oil Co.ltd.
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Aoyama Toshiaki
Division Of Healthcare Science Central Research Laboratory The Nisshin Oillio Group Ltd.
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Takeuchi Hisanao
Department Of Applied Biochemical Chemistry Faculty Of Agriculture Shizuoka University
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Kasai Michio
The Nisshin Oillio Group Ltd.
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MAKI Hideaki
Division of Healthcare Science, Research Laboratory, The Nisshin Oillio, Ltd.
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OHARA Atsushi
Food Research and Development Center, The Nisshin Oillio, Ltd.
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KASAI Michio
Research Laboratory, Nisshin Oil Mills, Ltd.
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NOSAKA Naohisa
Research Laboratory, Nisshin Oil Mills, Ltd.
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MAKI Hideaki
Research Laboratory, Nisshin Oil Mills, Ltd.
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AOYAMA Toshiaki
Research Laboratory, Nisshin Oil Mills, Ltd.
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OHRA Atsushi
Center of Food Research and Development, Nisshin Oil Mills, Ltd.
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Kojima Keiichi
Division Of Healthcare Science Central Research Laboratory The Nisshin Oillio Group Ltd.
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Kondo K
Institute Of Environmental Science For Human Life Ochanomizu University
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Ohara A
Health And Nutrition Sci. Div. Res. Lab. The Nisshin Oillio Group Ltd.
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Harada Youji
Center Of Food Research And Development Nisshin Oil Mills Ltd.
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Takeuchi Hiroyuki
Division Of Healthcare Science Central Research Laboratory The Nisshin Oillio Group Ltd.
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Takeuchi Hiroyuki
Research And Development Laboratories Nippon Terpene Chemicals Inc.
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Okazaki M
Kagawa Nutrition Univ.
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Aoyama Toshiaki
Central Res. Lab. The Nisshin Oillio Group Ltd.
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NOSAKA Naohisa
Research Laboratory Nisshin Oil Mills, Ltd.
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MAKI Hideaki
Research Laboratory Nisshin Oil Mills, Ltd.
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KASAI Michio
Research Laboratory Nisshin Oil Mills, Ltd.
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AOYAMA Toshiaki
Research Laboratory Nisshin Oil Mills, Ltd.
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