Effects of Ingestion of Margarine Containing Medium-Chain Triglycerides for 4 Weeks on Blood Parameters and Postprandial Thermogenesis

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  • NOSAKA Naohisa
    Division of Healthcare Science, Research Laboratory, The Nisshin Oillio, Ltd.
  • SUZUKI Yoshie
    Division of Healthcare Science, Research Laboratory, The Nisshin Oillio, Ltd.
  • MAKI Hideaki
    Division of Healthcare Science, Research Laboratory, The Nisshin Oillio, Ltd.
  • HARUNA Hirofumi
    Food Research and Development Center, The Nisshin Oillio, Ltd.
  • OHARA Atsushi
    Food Research and Development Center, The Nisshin Oillio, Ltd.
  • KASAI Michio
    Division of Healthcare Science, Research Laboratory, The Nisshin Oillio, Ltd.
  • TSUJI Hiroaki
    Division of Healthcare Science, Research Laboratory, The Nisshin Oillio, Ltd.
  • AOYAMA Toshiaki
    Division of Healthcare Science, Research Laboratory, The Nisshin Oillio, Ltd.
  • OKAZAKI Mitsuko
    Kagawa Nutrition University
  • KONDO Kazuo
    Institute of Environmental Science for Human Life, Ochanomizu University

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We conducted a double-blind, controlled study to investigate the effects of prolonged ingestion of margarine containing medium-chain triglycerides (MCT-M) on serum lipids, apolipoprotein and vitamin A levels, and on postprandial thermogenesis, compared with those of margarine containing long-chain triglycerides (LCT-M). Healthy subjects (n = 26, Body Mass Index 22.6 ± 3.3 kg/m2, mean ± SD) were divided into two groups and ingested 1950-2400 kcal/day of energy, 59-69 g/day of total fat, and 42 g/day of test margarine (15 g/day of MCT or LCT) for 4 weeks. Intake of medium-chain fatty acids was significantly greater with the MCT-M diet (14.2 ± 0.4 g/day, mean ± SD) than with the LCT-M diet (0.2 ± 0.0 g/day) during the 4-week period. There were no significant differences in the blood concentrations of lipids, lipoproteins, apolipoproteins, retinol, glucose, insulin, ketone, hemocytes and electrolytes, or in measures of liver and renal function, between the diet groups. After prolonged ingestion of MCT-M, consumption of an MCT-M meal led to a significant increase in postprandial O2 consumption compared with an LCT-M meal (after 30 min: MCT-M 45 ± 7 ml/min vs. LCT-M 30 ± 7 ml/min; mean ± SE). In conclusion, we suggest that the influences of ingestion of MCT-M for 4 weeks on serum lipids, lipoproteins, apolipoproteins, retinol, ketones, plasma glucose and liver and renal function were similar to those of LCT-M. We also suggest that the prolonged ingestion of 15 g of MCT in healthy humans did not attenuate the postprandial thermogenesis caused by meals containing 5 g of MCT. From these suggestions, MCT-M have a possibility of being efficient foodstuff for preventing obesity in healthy humans.<br>

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