Dietary Medium- and Long-chain Triacylglycerols Accelerate Diet-Induced Thermogenesis in Humans

Autor:	Osamu Igarashi, Mitsuko Okazaki, Kazuo Kondo, Akiko Ogawa, Naohisa Nosaka, Toshiaki Aoyama, Michio Kasai
Rok vydání:	2007
Předmět:	Adult Male food.ingredient Cooking oil Chemistry Respiration General Chemical Engineering Fatty Acids Thermogenesis General Medicine General Chemistry Calorimetry Diet induced thermogenesis Diet Oxygen food Humans Female Resting energy expenditure Food science Canola Long chain Triglycerides
Zdroj:	Journal of Oleo Science. 56:283-287
ISSN:	1347-3352 1345-8957
DOI:	10.5650/jos.56.283
Popis:	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 14 g 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
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dafc9f4c18e8a37c26283f28da39fcee https://doi.org/10.5650/jos.56.283 Zobrazit plný text záznamu