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ABSTRACT OBJECTIVE: Medium-chain triglyceride (MCT) consumption has been shown to increase energy expenditure (EE) and lead to greater losses of the adipose tissue in animals and humans. The

objective of this research was to examine the relationship between body composition and thermogenic responsiveness to MCT treatment. DESIGN: Randomized, crossover, controlled feeding trial,

with diets rich in either MCT or long-chain triglyceride (LCT) (as olive oil) for periods of 4 weeks each. SUBJECTS: A total of 19 healthy overweight men aged (_x_±s.e.m.) 44.5±2.5 y with a

body mass index of 27.8±0.5 kg/m2. MEASUREMENTS: EE and body composition were measured using indirect calorimetry and magnetic resonance imaging, respectively, at the baseline and end point

of each feeding period. EE was measured for 30 min before consumption of a standard meal and for 5.5 h following the meal. RESULTS: Body weight (BW) decreased (_P_<0.05) by 1.03±0.25 kg

with MCT consumption compared to 0.62±0.29 kg with LCT consumption. The difference in average EE between MCT and LCT consumptions was related to initial BW, such that men with lower initial

BW had a greater rise in EE with MCT consumption relative to LCT on day 28 (_r_=−0.472, _P_=0.04) but not day 2 (_r_=−0.368, _P_=0.12). Similar results were obtained with fat oxidation on

day 28 (_r_=−0.553, _P_=0.01). The greater rise in fat oxidation with MCT compared to LCT consumption on day 2 tended to be related to greater loss of BW after MCT _vs_ LCT consumption

(_r_=−0.4075, _P_=0.08). CONCLUSION: These data suggest that shunting of dietary fat towards oxidation results in diminished fat storage, as reflected by the loss of BW and subcutaneous

adipose tissue. Furthermore, MCT consumption may stimulate EE and fat oxidation to a lower extent in men of greater BW compared to men of lower BW, indicative of the lower responsiveness to

a rapidly oxidized fat by overweight men. Access through your institution Buy or subscribe This is a preview of subscription content, access via your institution ACCESS OPTIONS Access

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subscriptions * Read our FAQs * Contact customer support SIMILAR CONTENT BEING VIEWED BY OTHERS MONOUNSATURATED FAT-RICH DIET REDUCES BODY ADIPOSITY IN WOMEN WITH OBESITY, BUT DOES NOT

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acknowledge the excellent work from the staff of the Mary Emily Clinical Nutrition Research Unit for assistance in meal preparation. Funding was provided by Dairy Farmers of Canada and

Forbes Medi-Tech Inc. AUTHOR INFORMATION AUTHORS AND AFFILIATIONS * School of Dietetics and Human Nutrition, McGill University, Montreal, Quebec, Canada M-P St-Onge & P J H Jones *

Obesity Research Center, Institute of Human Nutrition, Columbia University, New York, NY, USA M-P St-Onge Authors * M-P St-Onge View author publications You can also search for this author

inPubMed Google Scholar * P J H Jones View author publications You can also search for this author inPubMed Google Scholar CORRESPONDING AUTHOR Correspondence to M-P St-Onge. RIGHTS AND

PERMISSIONS Reprints and permissions ABOUT THIS ARTICLE CITE THIS ARTICLE St-Onge, MP., Jones, P. Greater rise in fat oxidation with medium-chain triglyceride consumption relative to

long-chain triglyceride is associated with lower initial body weight and greater loss of subcutaneous adipose tissue. _Int J Obes_ 27, 1565–1571 (2003).

https://doi.org/10.1038/sj.ijo.0802467 Download citation * Received: 19 December 2002 * Revised: 25 June 2003 * Accepted: 03 August 2003 * Published: 16 September 2003 * Issue Date: 01

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shareable link is not currently available for this article. Copy to clipboard Provided by the Springer Nature SharedIt content-sharing initiative KEYWORDS * medium-chain triglycerides * body

weight * adipose tissue * energy expenditure * magnetic resonance imaging