Journal article
No effect of saturated fatty acid chain length on meal-induced thermogenesis in overweight men
Kay Nguo, Catherine E Huggins, Helen Truby, Andrew J Sinclair, Rachel E Clarke, Maxine P Bonham
NUTRITION RESEARCH | PERGAMON-ELSEVIER SCIENCE LTD | Published : 2018
Abstract
Monounsaturated (MUFA) fatty acids have been shown to induce greater meal-induced thermogenesis (MIT) than saturated fatty acids (SFA) in some studies, however, the effect of SFA chain length has not been examined. We hypothesized that a meal rich in short- to medium-chain SFA would elicit a greater MIT than one rich in long-chain SFA, and that MIT responses would be comparable between the short- to medium-chain SFA and the MUFA rich meal. A 3-arm crossover study was conducted with healthy overweight men, aged 18 to 40 years. Participants consumed either an iso-energetic (3780 ± 4.3 kJ), high fat (45%) meal rich in short-/medium-chain SFA (SMCSFA) (2-12 carbons); long-chain SFA (LCSFA) (14-2..
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Funding Acknowledgements
We thank the study participants for their time and contribution to the study and Cargill for the donation of palm olein. This work was supported by the L.E.W Carty Charitable Fund. The L.E.W Carty Charitable Fund and Cargill had no involvement in the study design; in the collection, analysis, and interpretation of data; in the writing of the report; and in the decision to submit the article for publication.