THERMAL EFFECT OF MEDIUM-CHAIN AND LONG-CHAIN TRIGLYCERIDES IN MAN
THERMAL EFFECT OF MEDIUM-CHAIN AND LONG-CHAIN TRIGLYCERIDES IN MAN
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DOI：
10.1093/ajcn/44.5.630
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发表时间：
1986-11-01
影响因子：
7.1
通讯作者：
CAMPBELL, RG
中科院分区：
文献类型：
--
作者：
SEATON, TB;WELLE, SL;CAMPBELL, RG
比较了 7 名健康男性 400 kcal 中链甘油三酯 (MCT) 和长链甘油三酯 (LCT) 膳食的热效应。通过间接量热法测量餐前和餐后 6 小时的代谢率。平均餐后耗氧量比 MCT 餐后的基础耗氧量高 12%，但仅比 LCT 餐后的基础耗氧量高 4%。摄入 MCT 后，血浆 β-羟基丁酸浓度增加 25 倍，血清胰岛素浓度略有增加，但摄入 LCT 后则没有。 LCT 餐后血浆甘油三酯浓度增加 68%，MTC 餐后没有变化。这些数据表明，如果能量摄入保持恒定，长期用 MCT 替代 LCT 可能会导致体重减轻。
The thermic effects of 400 kcal meals of medium-chain triglycerides (MCT) and long-chain triglycerides (LCT) were compared in seven healthy men. Metabolic rate was measured before the meals and for 6 h after the meals by indirect calorimetry. Mean postprandial oxygen consumption was 12% higher than basal oxygen consumption after the MCT meal but was only 4% higher than the basal oxygen consumption after the LCT meal. There was a 25-fold increase in plasma beta-hydroxybutyrate concentration and a slight increase in serum insulin concentrations after MCT ingestion but not after LCT ingestion. Plasma triglyceride concentrations increased 68% after the LCT meal and did not change after the MTC meal. These data raise the possibility that long-term substitution of MCT for LCT would produce weight loss if energy intake reamined constant.