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Medium chain triglyceride (MCT) consumption may have a beneficial impact on weight management, however, some studies point to a negative impact of MCT oil consumption on cardiovascular disease risk. This study examined the effects of MCT oil consumption, as part of a weight loss diet, on metabolic risk profile compared to olive oil.Thirty-one men and women, age 19-50 y and body mass index 27-33 kg/m(2), completed this randomized, controlled, 16-week weight loss program. Oils were consumed at a level of approximately 12% of the subjects' prescribed energy intakes in the form of muffins and liquid oil.After controlling for body weight, there was a significant effect of time on fasting serum glucose (P = 0.0177) and total cholesterol (P = 0.0386) concentrations, and on diastolic blood pressure (P = 0.0413), with reductions in these variables occurring over time; there was no time-by-diet interaction for any of the parameters studied. Two of the 3 subjects in the MCT oil group with evidence of the metabolic syndrome at baseline did not have metabolic syndrome at endpoint. In the olive oil group, 6 subjects had the metabolic syndrome at baseline; 2 subjects no longer had metabolic syndrome at endpoint, 1 person developed metabolic syndrome, and 4 subjects did not have any change in their metabolic syndrome status.Our results suggest that MCT oil can be incorporated into a weight loss program without fear of adversely affecting metabolic risk factors. Distinction should be made regarding chain length when it comes to discussing the effects of saturated fats on metabolic risk factors.

Background: Fat deposition in muscle has been found to be related to metabolic risk. Objective: This study compared soleus intramyocellular lipid (IMCL) concentrations after consumption of weight-maintaining, controlled diets differing in total fat and fat type. Design: This study consisted of 3 phases of 25 d each in a crossover, controlled feeding design. The low-fat (LF) diet provided 30.8% and 5.2% of energy from fat and polyunsaturated fat (PUFA), respectively. Two higher-fat diets were tested: the high-fat (HF) diet provided 37.9% and 5.8% of energy from fat and PUFA, respectively, and the high-PUFA (HPUFA) diet provided 36.3% and 9.7% of energy from fat and PUFA, respectively. Twenty-four men and women [age range: 19-65 y; body mass index (in kg/m 2 ): 20-35] whose LDL and glucose concentrations were between 130 and 180 mg/dL and

Clinical studies have shown that consumption of medium-chain triacylglycerols (MCTs) leads to greater energy expenditure than does consumption of long-chain triacylglycerols. Such studies suggest that MCT consumption may be useful for weight management.We aimed to determine whether consumption of MCT oil improves body weight and fat loss compared with olive oil when consumed as part of a weight-loss program.Forty-nine overweight men and women, aged 19-50 y, consumed either 18-24 g/d of MCT oil or olive oil as part of a weight-loss program for 16 wk. Subjects received weekly group weight-loss counseling. Body weight and waist circumference were measured weekly. Adipose tissue distribution was assessed at baseline and at the endpoint by use of dual-energy X-ray absorptiometry and computed tomography.Thirty-one subjects completed the study (body mass index: 29.8 +/- 0.4, in kg/m(2)). MCT oil consumption resulted in lower endpoint body weight than did olive oil (-1.67 +/- 0.67 kg, unadjusted P = 0.013). There was a trend toward greater loss of fat mass (P = 0.071) and trunk fat mass (P = 0.10) with MCT consumption than with olive oil. Endpoint trunk fat mass, total fat mass, and intraabdominal adipose tissue were all lower with MCT consumption than with olive oil consumption (all unadjusted P values0.05).Consumption of MCT oil as part of a weight-loss plan improves weight loss compared with olive oil and can thus be successfully included in a weight-loss diet. Small changes in the quality of fat intake can therefore be useful to enhance weight loss.

Background: The perception that all high-fat snacks are unhealthy may be wrong. Objective: We aimed to assess whether replacing low-fat and highfat snacks with snacks rich in polyunsaturated fatty acids (PUFAs) and low in saturated andtrans fatty acids would improve cardiovascular health. Design: Thirty-three adults participated in a randomized crossover trial of 3 controlled feeding phases of 25 d each in which a different type of snack was provided: low-fat (30.8% of energy from fat, 5.2% of energy from PUFAs), high-PUFA (36.3% of energy from fat, 9.7% of energy from PUFAs), or high-fat (37.9% of energy from fat, 5.8% of energy from PUFAs) snack. Results: Each diet reduced LDL- and total cholesterol concentrations, but reductions were greater with the low-fat and the highPUFA diets than with the high-fat diet: LDL cholesterol (11.8% and 12.5% compared with 8.8%, respectively; P 0.03 and 0.01), total cholesterol (10.5% and 10.7% compared with 7.9%, respectively; P 0.03 and 0.02). The high-PUFA diet tended to reduce triacylglycerol concentrations (9.4%; P 0.06), and this change was greater than that with the low-fat (P 0.028) and high-fat (P 0.0008) diets. Conclusions: These data show that snack type affects cardiovascular health. Consuming snack chips rich in PUFA and low in saturated ortrans fatty acids instead of high-saturated fatty acid andtrans fatty acid or low-fat snacks leads to improvements in lipid profiles concordant with reductions in cardiovascular disease risk. Am J Clin Nutr 2007;85:1503–10.