Poster Topical Area: Energy and Macronutrient Metabolism
Location: Hall D
Poster Board Number: 461
Objective: We assessed the ability of medium-chain diacylglycerol (MCDG) oils to lower levels of postprandial triglycerides (TGs) and plasma fatty acids.
Methods: This double-blind, randomized, cross-over trial evaluated effects of MCDG oils on the postprandial metabolic responses in healthy men and women with normal weight (n=28). Each subject carried out a meal tolerance test twice over during the study period with a seven-day interval. Muffins that contained 15 g of MCDG oils (MCDG muffins, test products) or long-chain triacylglycerol (LCT) oils (LCT muffins, placebo products) were used for the meal tolerance test. Blood samples were collected at a fasting condition (0 hr) and at 2, 3, 4, and 6 hr after ingestion of the muffins.
Results: Postprandial TG levels were significantly lower at 3 and 4 hr after consuming the MCDG muffins compared to the LCT muffins. Postprandial chylomicron-TG levels were significantly lower at 4 hr after consuming the MCDG muffins compared to the LCT muffins. The area under the curve (AUC) of postprandial TG and chylomicron-TG decreased approximately 13% when the subjects ingested MCDG muffins rather than LCT muffins. Postprandial levels of plasma fatty acids including palmitic acid, stearic acid, and linoleic acid were decreased after MCDG muffin intake compared to LCT muffin intake.
Conclusion: These results indicate that dietary MCDG oils decreased postprandial TGs, chylomicron-TGs, and plasma fatty acids compared to dietary LCT oils. This might be due to metabolic characteristics of MCDG oil in the digestive tract.
Seoul, Seoul-t'ukpyolsi, Republic of Korea