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Effects of Medium-Chain Triglycerides on Weight Loss and Body Composition: A Meta-Analysis of Randomized Controlled Trials

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Abstract

Background

Medium-chain triglycerides (MCTs) may result in negative energy balance and weight loss through increased energy expenditure and lipid oxidation. However, results from human intervention studies investigating the weight reducing potential of MCTs, have been mixed.

Objective

To conduct a systematic review and meta-analysis of randomized controlled trials comparing the effects of MCTs, specifically C8:0 and C10:0, to long-chain triglycerides (LCTs) on weight loss and body composition in adults. Changes in blood lipid levels were secondary outcomes.

Methods

Randomized controlled trials >3 weeks’ duration conducted in healthy adults were identified searching Web of Knowledge, Discover, PubMed, Scopus, New Zealand Science, and Cochrane CENTRAL until March 2014 with no language restriction. Identified trials were assessed for bias. Mean differences were pooled and analyzed using inverse variance models with fixed effects. Heterogeneity between studies was calculated using I2 statistic. An I2>50% or P<0.10 indicated heterogeneity.

Results

Thirteen trials (n=749) were identified. Compared with LCTs, MCTs decreased body weight (–0.51 kg [95% CI–0.80 to –0.23 kg]; P<0.001; I2=35%); waist circumference (–1.46 cm [95% CI –2.04 to –0.87 cm]; P<0.001; I2=0%), hip circumference (–0.79 cm [95% CI –1.27 to –0.30 cm]; P=0.002; I2=0%), total body fat (standard mean difference –0.39 [95% CI –0.57 to –0.22]; P<0.001; I2=0%), total subcutaneous fat (standard mean difference –0.46 [95% CI –0.64 to –0.27]; P<0.001; I2=20%), and visceral fat (standard mean difference –0.55 [95% CI –0.75 to –0.34]; P<0.001; I2=0%). No differences were seen in blood lipid levels. Many trials lacked sufficient information for a complete quality assessment, and commercial bias was detected. Although heterogeneity was absent, study designs varied with regard to duration, dose, and control of energy intake.

Conclusions

Replacement of LCTs with MCTs in the diet could potentially induce modest reductions in body weight and composition without adversely affecting lipid profiles. However, further research is required by independent research groups using large, well-designed studies to confirm the efficacy of MCT and to determine the dosage needed for the management of a healthy body weight and composition.

Section snippets

Eligibility Criteria

We reviewed RCTs, both parallel and crossover, published until March 2014 with no language restrictions. Only studies >3 weeks’ duration were reviewed. All studies were peer reviewed and conference abstracts were excluded. In addition, the participants were required to be healthy and older than age 18 years. A body weight measurement was required at baseline and at the end point. Both ad libitum, weight maintaining, and reduced-calorie diets were included, but any exercise intervention studies

Results

The literature search identified 701 possible studies, 675 were eliminated based on title and abstract because they did not meet the inclusion criteria (Figure 1). A full-text assessment was completed on 26 articles: 21 articles represented 13 RCTs that met the inclusion criteria and are described in the Table. The five excluded studies are referenced in Figure 1.

The final analysis included 239 and 250 individuals in the intervention or control diet, respectively, for nine parallel studies4, 19

Discussion

The findings from our meta-analysis suggest consuming MCTs as part of a diet compared with LCTs may result in a small average reduction in body weight of 0.51 kg (range=0.80 to 0.23 kg) over an average 10-week period. Waist and hip circumferences, total body fat, subcutaneous fat, and visceral fat were also significantly reduced and no changes were seen in TG, total cholesterol, LDL cholesterol, and HDL cholesterol when dietary MCT was compared with LCT. Although the reduction in body weight

Acknowledgements

The authors thank Florian Pichlmuller for his assistance in translating reference 36 into English.

K. Mumme is a student, Institute of Food, Nutrition, and Human Health, Massey University, Auckland, New Zealand, and The Liggins Institute, The University of Auckland, Auckland, New Zealand.

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    K. Mumme is a student, Institute of Food, Nutrition, and Human Health, Massey University, Auckland, New Zealand, and The Liggins Institute, The University of Auckland, Auckland, New Zealand.

    W. Stonehouse is a senior research scientist, Institute of Food, Nutrition, and Human Health, Massey University, Auckland, New Zealand, and CSIRO, Food and Nutrition Flagship, Adelaide, South Australia, Australia.

    STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.

    Supplementary materials: PowerPoint presentation available at www.andjrnl.org

    FUNDING/SUPPORT None to report.

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