지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.12
- 수록면
- 468 - 478 (11page)
이용수
초록· 키워드
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Objectives: The objective of this study was to evaluate the thermic effects, the macronutrient oxidation rates and the satiety of medium-chain triglycerides (MCT).
Methods: The thermic effects of two meals containing MCT or long-chain triglycerides (LCT) were compared in ten healthy men (mean age 24.4 ± 2.9 years). Energy content of the meal was 30% of resting metabolic rate of each subject. Metabolic rate and macronutrient oxidation rate were measured before the meals and for 6 hours after the meals by indirect calorimetry. Satiety was estimated by using visual analogue scales (VAS) at 8 times (before the meal and for 6 hours after meal).
Results: Total thermic effect of MCT meal (42.8 kcal, 8.0% of energy intake) was significantly higher than that (26.8 kcal, 5.1% of energy intake) of the LCT meal. Mean postprandial oxygen consumption was also significantly different between the two types of meals (MCT meal: 0.29 ± 0.35 L/min, LCT meal: 0.28 ± 0.27 L/min). There were no significant differences in total postprandial carbohydrate and fat oxidation rates between the two meals. However, from 30 to 120 minutes after consumption of meals, the fat oxidation rate of MCT meal was significantly higher than that of the LCT meal. Comparison of satiety values (hunger, fullness and appetite) between the two meals showed that MCT meal maintained satiety for a longer time than the LCT meal.
Conclusions: This study showed the possibility that long-term substitution of MCT for LCT would produce weight loss if energy intake remained constant.
Methods: The thermic effects of two meals containing MCT or long-chain triglycerides (LCT) were compared in ten healthy men (mean age 24.4 ± 2.9 years). Energy content of the meal was 30% of resting metabolic rate of each subject. Metabolic rate and macronutrient oxidation rate were measured before the meals and for 6 hours after the meals by indirect calorimetry. Satiety was estimated by using visual analogue scales (VAS) at 8 times (before the meal and for 6 hours after meal).
Results: Total thermic effect of MCT meal (42.8 kcal, 8.0% of energy intake) was significantly higher than that (26.8 kcal, 5.1% of energy intake) of the LCT meal. Mean postprandial oxygen consumption was also significantly different between the two types of meals (MCT meal: 0.29 ± 0.35 L/min, LCT meal: 0.28 ± 0.27 L/min). There were no significant differences in total postprandial carbohydrate and fat oxidation rates between the two meals. However, from 30 to 120 minutes after consumption of meals, the fat oxidation rate of MCT meal was significantly higher than that of the LCT meal. Comparison of satiety values (hunger, fullness and appetite) between the two meals showed that MCT meal maintained satiety for a longer time than the LCT meal.
Conclusions: This study showed the possibility that long-term substitution of MCT for LCT would produce weight loss if energy intake remained constant.
목차
ABSTRACT
서론
연구대상 및 방법
결과
고찰
요약 및 결론
References
참고문헌 (43)
참고문헌 신청
[학술지(정기간행물)] - Schutz Y / 1984 / Diet-induced thermogenesis measured over a whole day in obese and nonobese women / Am J Clin Nutr 40 (3) : 542 ~ 552
[학술지(정기간행물)] - Reed GW / 1996 / Measuring the thermic effect of food / Am J Clin Nutr 63 (2) : 164 ~ 169
[학술지(정기간행물)] - Ogawa A / 2007 / Dietary medium- and long-chain triacylglycerols accelerate diet-induced thermogenesis in humans / J Oleo Sci 56 (6) : 283 ~ 287
[학술지(정기간행물)] - Hill JO / 1989 / Thermogenesis in humans during overfeeding with mediumchain triglycerides / Metab 38 (7) : 641 ~ 648
[학술지(정기간행물)] - Seaton TB / 1986 / Thermic effect of medium-chain and long-chain triglycerides in man / Am J Clin Nutr 44 (5) : 630 ~ 634
[학술지(정기간행물)] - Reed GW / 1996 / Measuring the thermic effect of food / Am J Clin Nutr 63 (2) : 164 ~ 169
[학술지(정기간행물)] - Ogawa A / 2007 / Dietary medium- and long-chain triacylglycerols accelerate diet-induced thermogenesis in humans / J Oleo Sci 56 (6) : 283 ~ 287
[학술지(정기간행물)] - Hill JO / 1989 / Thermogenesis in humans during overfeeding with mediumchain triglycerides / Metab 38 (7) : 641 ~ 648
[학술지(정기간행물)] - Seaton TB / 1986 / Thermic effect of medium-chain and long-chain triglycerides in man / Am J Clin Nutr 44 (5) : 630 ~ 634
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UCI(KEPA) : I410-ECN-0101-2016-594-002229129