Medium-chain triglycerides and conjugated linoleic acids in beverage form increase satiety and reduce food intake in humans

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• 作者：Hannah Coleman ; Paul Quinn ; Miriam E. Clegg ; ^{mclegg@brookes.ac.uk" class="auth_mail" title="E-mail the corresponding author}
• 关键词：Medium-chain triglycerides ; Conjugated linoleic acid ; Satiety ; Food intake
• 刊名：Nutrition Research
• 出版年：2016
• 出版时间：June 2016
• 年：2016
• 卷：36
• 期：6
• 页码：526-533
• 全文大小：434 K

文摘

Both developed and developing countries are seeing increasing trends of obesity in people young and old. It is thought that satiety may play a role in the prevention of obesity by increasing satiety and reducing energy intake. We hypothesized that medium-chain triglycerides (MCT) would increase satiety and decrease food intake compared with conjugated linoleic acid (CLA) and a control oil. Nineteen healthy participants were tested on 3 separate occasions, where they consumed a beverage test breakfast containing (1) vegetable oil (control), (2) CLA, or (3) MCT. Participants self-requested an ad libitum sandwich buffet lunch. Time between meals, satiety from visual analog scales, energy intake at lunch, and intake for the rest of the day using weighed food diaries were measured. The results indicated that the time until a meal request was significantly different between the 3 meals (P = .016); however, there were no differences in intakes at the ad libitum lunch (P > .05). The CLA breakfast generated the greatest delay in meal time request. There was a difference between the control lipid compared with both the CLA and MCT for energy intake over the remainder of the test day and for total energy intake on the test day (P < .001 for both), with the CLA and MCT resulting in a lower intake than the control throughout the day. There were no significant differences in satiety from visual analog scale scores (P > .05). Both CLA and MCT increased satiety and reduced energy intake, indicating a potential role in aiding the maintenance of energy balance.