A comparison of the satiating properties of medium-chain triglycerides and conjugated linoleic acid in participants with healthy weight and overweight or obesity.


Journal

European journal of nutrition
ISSN: 1436-6215
Titre abrégé: Eur J Nutr
Pays: Germany
ID NLM: 100888704

Informations de publication

Date de publication:
Feb 2021
Historique:
received: 24 07 2019
accepted: 25 03 2020
pubmed: 6 4 2020
medline: 24 6 2021
entrez: 6 4 2020
Statut: ppublish

Résumé

Inconsistent evidence exists for greater satiety after medium-chain triglycerides (MCT) or conjugated linoleic acid (CLA) compared to long-chain triglycerides (LCT). Furthermore, the mechanisms are poorly understood and effects in people with a healthy weight and those with overweight/obesity have not been compared. This study aimed to compare appetite responses in these groups and examine the mechanisms behind any differences. Fifteen participants with healthy weight (BMI: 22.7 ± 1.9 kg·m Neither MCT nor CLA decreased ad libitum intake; however MCT decreased day 1 energy intake (P = 0.031) and the 48-h period (P = 0.005) compared to CON. MCT delayed GE (P ≤ 0.01) compared to CON, whereas CLA did not. PYY and TG concentrations were not different (P = 0.743 and P = 0.188, respectively), but MCT increased β-hydroxybutyrate concentrations compared to CON (P = 0.005) and CLA (P < 0.001). β-hydroxybutyrate concentrations were higher in participants with overweight/obesity (P = 0.009). Consumption of MCT reduces energy intake in the subsequent 48 h, whereas CLA does not. Delayed gastric emptying or increased β-hydroxybutyrate concentrations may mediate this.

Identifiants

pubmed: 32248292
doi: 10.1007/s00394-020-02235-y
pii: 10.1007/s00394-020-02235-y
pmc: PMC7867511
doi:

Substances chimiques

Linoleic Acids, Conjugated 0
Triglycerides 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

203-215

Subventions

Organisme : x
ID : Tanita Healthy Weight Community Trust

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Auteurs

Tyler Maher (T)

Diet and Cardiometabolic Health Research Group, Department of Nutritional Sciences, Faculty of Life Sciences and Medicine, King's College London, London, SE1 9NH, UK.
Faculty of Health and Life Sciences, Oxford Brookes Centre for Nutrition and Health, Oxford Brookes University, Gipsy Lane, Oxford, OX3 0BP, UK.

Martina Deleuse (M)

Faculty of Health and Life Sciences, Oxford Brookes Centre for Nutrition and Health, Oxford Brookes University, Gipsy Lane, Oxford, OX3 0BP, UK.

Sangeetha Thondre (S)

Faculty of Health and Life Sciences, Oxford Brookes Centre for Nutrition and Health, Oxford Brookes University, Gipsy Lane, Oxford, OX3 0BP, UK.

Amir Shafat (A)

Physiology, School of Medicine, National University of Ireland, Galway, H91 W5P7, Ireland.

Miriam E Clegg (ME)

Faculty of Health and Life Sciences, Oxford Brookes Centre for Nutrition and Health, Oxford Brookes University, Gipsy Lane, Oxford, OX3 0BP, UK. m.e.clegg@reading.ac.uk.
Department of Food and Nutritional Sciences, University of Reading, Harry Nursten Building, Whiteknights, Reading, RG6 6AP, UK. m.e.clegg@reading.ac.uk.

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Classifications MeSH