Medium chain triglycerides Research Report

Stephanie Heinlein
NHM 454 Section 921: Experimental Food Science
Dr. Kimberly Stran
Due: October 6, 2016
Highlighting Primary Research Article 1: MCT and CLA beverages1

There are several objectives in the study. The first study objective was to assess

the relationship between conjugated linoleic acid (CLA), food consumption, and hunger

during a 24-hour trial. The researchers explained this study was the first of its kind to

examine CLA and its effects after a single dose. The second study objective was to

contrast the satiation and food consumption effects of CLA, medium-chain triglycerides

(MCT), and a control oil (vegetable oil). This research study was a randomized, single-

blind, postprandial, primary research study. Nineteen individuals were evaluated using

specific inclusion and exclusion criteria.

The first objective examining CLA included a measure of hunger, using a visual

analog scale (VAS) and a time measure between meals, and a nutritional analysis. The

second objective measured hunger using a VAS and time between meals, and nutrition

intake. Researchers compared these measurements between all 3 lipids using

statistical analyses. Although participants in the control group experienced the highest

intake of energy and macronutrients, it was not statistically significant. The results also

imply no significant difference (p>.05) among the VAS hunger surveys. On the other

hand, the data from the study does suggest a statistically significant difference among

the 3 oils pertaining to time between meals (p=.016), food consumption after lunch

(p<.001), and total daily food intake (p<.001). Participants in the CLA group waited the

longest to request lunch (181 minutes 61), followed by MCT (167 minutes 40), and

the control (142 minutes 42). The difference between the CLA and control group's

time was statistically significant (p=0.049). Interestingly, participants in the MCT group
consumed the least amount of energy after lunch (646 grams 313) and aggregated

daily energy (1375 grams 496).

One conclusion from this research is that MCT oil is the most filling. Obesity is a

growing health concern. Both CLA and MCT oils might be helpful in reducing obesity by

increasing satiety and lowering caloric intake. In this study 5 participants complained of

gastrointestinal (GI) problems after consuming MCT. This implies that even small doses

of MCT, as small as 25 grams, can cause GI problems. This study suggests CLA is a

practical alternative to MCT for patients experiencing adverse GI reactions to MCT.

Highlighting Primary Research Article 2: MCT oil and Chili combination2

The main objective of this study was to examine the effects of combining

medium-chain triglycerides (MCT) and chili peppers, in a single meal, on diet-induced

thermogenesis (DIT). An additional objective was to measure the effects of these two

ingredients on satiety, and gastrointestinal (GI) comfort. To investigate this topic, 7

adults participated in a randomized, single-blind, postprandial research study. These 7

individuals were selected after meeting defined inclusion and exclusion criteria. The

participants, on 4 test days, consumed a breakfast containing: chili/MCT, chili/sunflower

oil, bell pepper/sunflower oil, or bell pepper/MCT.

In the study, the researchers measured energy expenditure (DIT,

fat/carbohydrate oxidation) using indirect calorimetry. Time was an additional

component of this measure. Researchers measured the rates of oxidation over a period

of 6 hours. Additionally, there were two sensory measures. Researchers measured

satiety and GI comfort using a VAS and 10-point scale, respectively. Following the

energy expenditure analysis, the findings suggest a dietary combination of MCT and
chili increases DIT by over 50% compared to the control (p=0.007). Moreover, the

participants consuming MCT/chili recorded the highest energy expenditure, peaking at 2

hours after eating. The lowest energy expenditure was the control, bell

pepper/sunflower oil. Interestingly, the energy expenditure of participants eating meals

containing MCT peaked at 2 hours, compared to 1 hour among meals without MCT.

Another component of energy expenditure is fat and carbohydrate oxidation. The

findings suggested no statistical significance in the overall average rate of fat and

carbohydrate oxidation among the 4 meals (p= 0.424, p=0.239, respectively). Timing,

on the contrary, showed statistical significance (P<0.001) in the rate of both fat and

carbohydrate oxidation. The two meals containing MCT displayed the greatest rates of

fat oxidation within the first 2 hours. On the contrary, the two meals without MCT

displayed the greatest rates of carbohydrate oxidation within the first two hours.

Regarding the second objective, the results suggested no statistically significant

differences measured among the 4 meals in satiety (p>0.05), nor GI discomfort

(p>0.05).

This study adds to previous studies on the effects of capsaicin (chili) and MCT on

DIT by studying their combination. The findings suggest MCT increases DIT the most.

Additionally, some individuals experience GI problems after consuming MCT. After

consuming a low dose of 25 grams (MCT), the findings did not suggest any GI

problems. Interestingly, this study suggests even a low dose of 25 grams MCT can

significantly increase DIT by more than 50%. Individuals with a history of GI problems

from MCT consumption may still increase their DIT by consuming low doses of MCT.

Obesity is a preventable chronic disease that continues to affect millions. Traditionally,

individuals treated obesity by restricting caloric intake and increasing physical exercise.

One interesting way to fight obesity is through increasing DIT. Using MCT and chili in

one's diet may help increase energy expenditure and possibly decrease obesity rates.
Reference List

1. Coleman H, Quinn P, Clegg ME. Medium-chain triglycerides and conjugated linoleic

acids in beverage form increase satiety and reduce food intake in humans. Nutr Res.
2016; 36(1): 526533. doi: 10.1016/j.nutres.2016.01.004

2. Clegg ME, Golsorkhi M, Henry CJ. Combined medium-chain triglyceride and chilli
feeding increases diet-induced thermogenesis in normal-weight humans. Eur J Nutr.
2013; 52(6):15791585. doi: 10.1007/s00394-012-0463-9