Effects of Margarine Containing Medium-Chain Triglycerides on Diet-Induced Thermogenesis

Abstract

This study investigates the effects of margarine containing medium-chain triglycerides (MCT-M) on diet-induced thermogenesis(DIT) and was conducted in double-blind, cross-over design. Twenty-five healthy subjects in the first part of the study (study1) and 7 healthy women in the second (study2) participated in this examination. Long-chain triglycerides (LCT) were prepared with a blend of rapeseed oil and soybean oil (LCT-M). Sandwiches with MCT-M or LCT-M and clear soup were used as test food in the first part and in the second pound cake and ice cream containing MCT-M or LCT-M. Oxygen consumption and carbon dioxide production were measured by indirect calorimetry. Resting energy expenditure was determined based on there parameters, applying the equation of Weir. Increase in oxygen consumption after eating MCT-M sandwiches at 60 and 120min was found significantly greater than for LCT-M sandwiches, as was also noted after eating MCT-M pound cake and MCT-M ice cream at 60 min. DIT after eating sandwiches with MCT-M during 6h was clearly more than noted for LCT-M, and after pound cake and ice cream consumption with MCT-M during 4h significantly exceeded that for LCT-M. The intake of MCT-M would thus appear to lead to greater DIT, compared to that following LCT-M consumption, irrespective of the made of food preparation.