EFFECTS OF MEDIUM CHAIN TRIGLYCERIDE OIL IN A WEIGHT LOSS DIET

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This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. Obesity is an overwhelming problem and individuals who lose weight tend to re-gain the weight within a relatively short period of time. The primary aim of the proposed research project is to determine whether the incorporation of MCT oil in a weight-loss program results in a different degree of weight loss and total and regional fat mass loss than the incorporation of extra light olive oil. The secondary aims are to test whether there are differences in perceived satiety and appetite levels and in changes in metabolic risk factors between the MCT and the olive oil-supplemented weight loss diets. Fifty overweight adult men and women between the ages of 19-50, body mass index (BM) 27-33 kg/m2, will be counseled to consume 1200 kcal/d for women and 1500 kcal/d for men for 16 wks to induce a weight loss of approximately 0.5-1.0 kg/wk. Each person will receive group dietary counseling on a weekly basis. The weight loss program will be a modified version of the EatRight program already in place at UAB. Within this weight loss plan, subjects will be randomly assigned to consume 10% of their energy prescription as either MCT oil or olive oil, as a source of long chain triglycerides (LCT). Food products providing this level of oil will be supplied by the GCRC. Body composition will be measured by dual energy X-ray absorptiometry (DXA) and single-slice computed tomography (CT). These measurements will provide accurate measures of body fat mass as well as abdominal subcutaneous and visceral adipose tissue. Body weight, waist circumference, and hip circumference will be measured bi-weekly.