Comparison of diet-induced thermogenesis of foods containing medium- versus long-chain triacylglycerols

J Nutr Sci Vitaminol (Tokyo). 2002 Dec;48(6):536-40. doi: 10.3177/jnsv.48.536.


The purpose of this study was to investigate the effect of 5-10 g of medium-chain triacylglycerols (MCT) on diet-induced thermogenesis in healthy humans. The study compared diet-induced thermogenesis after ingestion of test foods containing MCT and long-chain triacylglycerols (LCT), using a double-blind, crossover design. Eight male and eight female subjects participated in study 1 and study 2, respectively. In both studies, the LCT was a blend of rapeseed oil and soybean oil. In study 1, the liquid meals contained 10 g MCT (10M), a mixture of 5 g MCT and 5 g LCT (5M5L), and 10 g LCT (10L). In study 2, the subjects were given a meal (sandwich and clear soup) with the mayonnaise or margarine containing 5 g of MCT or LCT. Postprandial energy expenditure was measured by indirect calorimetry before and during the 6 h after ingestion of the test meals. Diet-induced thermogenesis was significantly greater after 5M5L and 10M Ingestion as compared to 10L ingestion. Ingestion of the mayonnaise or margarine containing 5 g MCT caused significantly larger diet-induced thermogenesis as compared to that of LCT. These results suggest that, in healthy humans, the intake of 5-10 g of MCT causes larger diet-induced thermogenesis than that of LCT, irrespective of the form of meal containing the MCT.

Publication types

  • Clinical Trial
  • Comparative Study
  • Randomized Controlled Trial

MeSH terms

  • Adult
  • Calorimetry, Indirect
  • Cross-Over Studies
  • Diet
  • Dietary Fats / administration & dosage
  • Double-Blind Method
  • Energy Metabolism / physiology
  • Fatty Acids / administration & dosage
  • Female
  • Humans
  • Male
  • Oxygen Consumption / physiology
  • Thermogenesis / physiology*
  • Triglycerides / administration & dosage*


  • Dietary Fats
  • Fatty Acids
  • Triglycerides