One-Year Ad Libitum Consumption of Diacylglycerol Oil as Part of a Regular Diet Results in Modest Weight Loss in Comparison with Consumption of a Triacylglycerol Control Oil in Overweight Japanese Subjects (original) (raw)
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The American journal of clinical nutrition, 2002
Diacylglycerol is a natural component of edible oils that has metabolic characteristics that are distinct from those of triacylglycerol. We assessed the efficacy of an oil containing mainly 1,3-diacylglycerol in reducing body weight and fat mass when incorporated into a reduced-energy diet. The study was a randomized, double-blind, parallel intervention trial that was conducted at an outpatient clinical research center. The subjects (n = 131) were overweight or obese men (waist circumference > or = 90 cm) and women (waist circumference > or = 87 cm). Food products (muffins, crackers, soup, cookies, and granola bars) containing diacylglycerol or triacylglycerol oil and having the same fatty acid composition were incorporated into a reduced-energy diet (2100-3350-kJ/d deficit) for 24 wk. Percentages of change in body weight, fat mass, and intraabdominal fat area were assessed. In an intention-to-treat analysis, body weight and fat mass decreased significantly more in the diacylg...
The Journal of nutrition, 2010
Diacylglycerol (DAG) may undergo differential metabolism compared with triacylglycerol (TAG) in humans, possibly resulting in decreased serum TAG concentration and TAG synthesis and increased energy expenditure (EE), thus reducing fat accumulation. Our objective was to examine the efficacy of DAG oil (Enova oil) consumption on serum lipid profiles, hepatic lipogenesis, EE, and body weight and composition compared with a control oil-blend composed of sunflower, safflower, and rapeseed oils at a 1:1:1 ratio. Twenty-six overweight (78.3 6 3.6 kg body weight and BMI 30.0 6 0.7 kg/m 2) mildly hypertriglyceridemic (1.81 6 0.66 mmol/L) women underwent 2 treatment phases of 28 d separated by a 4-wk washout period using a randomized crossover design. They consumed 40 g/d of either DAG or control oil during treatment phases. The baseline, EE, fat oxidation, body composition, and lipid profiles did not differ between the DAG and control oil intervention periods. Relative to control oil, DAG oil did not alter endpoint postprandial EE, fat oxidation, serum lipid profiles, or hepatic lipogenesis. However, DAG oil consumption reduced (P , 0.05) accumulation of body fat within trunk, android, and gynoid regions at the endpoint compared with control oil, although neither DAG nor control oil altered any of these variables during the 4-wk intervention period compared with their respective baseline levels. We conclude that although DAG oil is not effective in lowing serum lipids over a 4-wk intervention, it may be useful for reducing adiposity.
The Journal of Nutrition, 2001
We examined the effect of daily consumption of dietary diacylglycerol (DG) oil on serum lipid concentrations in patients with diabetes whose serum triacylglycerol (TG) levels were persistently increased despite continuous nutritional counseling at the outpatient clinic. Patients (n ؍ 16) were divided into DG and control groups (n ؍ 8 each). DG was incorporated (target dose 10 g/d) by substituting DG oil (80 g DG/100 g oil) for the ordinary TG cooking oil used at home for 12 wk. The control group continued consuming ordinary TG cooking oil. Dietary records indicated that there were no differences between groups in total energy intake or percentage of energy from fat. In the DG group, TG intake decreased from 26.8 ؎ 9.3 to 15.7 ؎ 8.9 g/d, whereas DG intake increased from 0.3 ؎ 0.1 to 10.6 ؎ 3.9 g/d. No differences between groups were observed in body weight, total fat intake or total oil consumption throughout the study period. In the DG group, serum TG levels decreased 39.4% from 2.51 ؎ 0.75 mmol/L to 1.52 ؎ 0.28 mmol/L. Serum glycohemoglobin A 1c (HbA 1c ) concentration also decreased 9.7%. In contrast, there were no changes in these variables in the control group. Serum total and HDL cholesterol were not affected in either group. These results indicate that DG oil may be useful as an adjunct to the standard diet therapy of fat restriction in the management of diabetics with hypertriglyceridemia. J. Nutr. 131: 3204 -3207, 2001.
Journal of Nutritional Science, 2012
Dietary fat is normally in TAG form, but diacylglycerol (DAG) is a natural component of edible oils. Studies have shown that consumption of DAG results in metabolic characteristics that are distinct from those of TAG, which may be beneficial in preventing and managing obesity. The objective of the present study was to investigate if food items in which part of the TAG oil is replaced with DAG oil combined with high α-linolenic acid (ALA) content would influence metabolic markers. A 12-week double-blinded randomised controlled parallel-design study was conducted. The participants (n 23) were healthy, overweight men and women, aged 37-67 years, BMI 27-35 kg/m 2 , with waist circumference >94 cm (men) and >88 cm (women). The two groups received 20 g margarine, 11 g mayonnaise and 12 g oil per d, containing either high ALA and sn-1,3-DAG or high ALA and TAG. Substitution of TAG oil with DAG oil in food items for 12 weeks led to an improvement of the predicted 10 years cardiovascular risk score in overweight subjects by non-significantly improving markers of health such as total body fat percentage, trunk fat mass, alanine aminotransferase, systolic blood pressure, γ-glutamyl transferase, alkaline phosphatase and total fat-free mass. This may suggest that replacing TAG oil with DAG oil in healthy, overweight individuals may have beneficial metabolic effects.
Metabolism, 2003
Medium chain triacylglycerols (MCT) have been suggested as efficacious in weight management because they possess greater thermogenic qualities relative to long chain triacylglycerols; however, MCT may also increase circulating lipid concentrations, possibly increasing risk of cardiovascular disease (CVD). The present objective was to examine the effect of a diet supplemented with a functional oil (FctO) composed of energy expenditure-enhancing MCT (50% of fat), cholesterollowering phytosterols (22 mg/kg body weight), and triacylglycerol-suppressing n-3 fatty acids (5% of fat), versus a beef tallow-based diet (BT), on plasma lipid and aminothiol concentrations. In a randomized, single-blind, crossover design, partially-inpatient trial, 17 overweight women consumed each oil as part of a controlled, supervised, targeted energy balance diet for 27 days, with 4 or 8 weeks of washout between phases. Mean plasma total cholesterol concentration was lower (P < .0001), by 9.1%, on FctO (4.37 ؎ 0.20 mmol/L) versus BT (4.80 ؎ 0.20 mmol/L). Mean plasma low-density lipoprotein (LDL) cholesterol was also lower (P < .0001) following FctO (2.39 ؎ 0.15 mmol/L) versus BT (2.86 ؎ 0.16 mmol/L), representing a 16.0% difference between diets. High-density lipoprotein (HDL) cholesterol and circulating triacylglycerol concentrations remained unaffected by treatment. Ratios of HDL:LDL and HDL:total cholesterol were higher (P < .01) by 22.0% and 11.0%, respectively, on FctO versus BT. Plasma total homocysteine remained unchanged with FctO, but decreased (P < .05) with control, hence higher (P < .05) end points were observed with FctO (6.95 ؎ 0.33 mol/L) versus BT (6.27 ؎ 0.28 mol/L). Plasma glutathione increased (P < .05) by 0.44 mol/L with FctO supplementation. In conclusion, despite equivocal effects on homocysteine levels, consumption of a functional oil composed of MCT, phytosterols, and n-3 fatty acids for 27 days improves the overall cardiovascular risk profile of overweight women.
Background: Clinical studies have shown that consumption of medium-chain triacylglycerols (MCTs) leads to greater energy expenditure than does consumption of long-chain triacylglycerols. Such studies suggest that MCT consumption may be useful for weight management. Objective: We aimed to determine whether consumption of MCT oil improves body weight and fat loss compared with olive oil when consumed as part of a weight-loss program. Design: Forty-nine overweight men and women, aged 19 -50 y, consumed either 18 -24 g/d of MCT oil or olive oil as part of a weight-loss program for 16 wk. Subjects received weekly group weight-loss counseling. Body weight and waist circumference were measured weekly. Adipose tissue distribution was assessed at baseline and at the endpoint by use of dual-energy X-ray absorptiometry and computed tomography. Results: Thirty-one subjects completed the study (body mass index: 29.8 Ȁ 0.4, in kg/m 2 ). MCT oil consumption resulted in lower endpoint body weight than did olive oil (Ҁ1.67 Ȁ 0.67 kg, unadjusted P ҃ 0.013). There was a trend toward greater loss of fat mass (P ҃ 0.071) and trunk fat mass (P ҃ 0.10) with MCT consumption than with olive oil. Endpoint trunk fat mass, total fat mass, and intraabdominal adipose tissue were all lower with MCT consumption than with olive oil consumption (all unadjusted P values 0.05). Conclusions: Consumption of MCT oil as part of a weight-loss plan improves weight loss compared with olive oil and can thus be successfully included in a weight-loss diet. Small changes in the quality of fat intake can therefore be useful to enhance weight loss.
International journal of obesity (2005), 2008
Several studies have reported increased fat oxidation with diacylglycerol (DAG) oil consumption. However, the effects of long-term DAG oil consumption on energy metabolism remain to be investigated. The objective of this study was to compare the effects of 14 days of either DAG or triacylglycerol (TAG) oil consumption on substrate oxidation, energy expenditure (EE) and dietary fat oxidation. Eight males and six females participated in this randomized, double-blind, crossover feeding study. Each patient consumed the 14-day controlled test diet containing either 10 g day(-1) of DAG or TAG oil for acclimatization before a respiratory chamber measurement, followed by a 2-week washout period between diet treatments. Substrate oxidation and EE were measured in the respiratory chamber at the end of each dietary treatment. The patients consumed test oil as 15% of total caloric intake in the respiratory chamber (mean test oil intake was 36.1+/-6.6 g day(-1)). Twenty-four hour fat oxidation w...
The triglyceride lowering effect of fish oils is affected by fish consumption
International Journal of Cardiology, 1996
We investigated the efficacy of fish oils in Portuguese patients with hypertriglyceridaemia and mixed hyperlipidaemia, and the influence of fish consumption on the triglyceride lowering capacity of fish oils. Forty patients participated in this double-blind study, consisting of a 4-week dietary or wash-out baseline period after which patients were randomly assigned to receive either 12 fish oil capsules (3.6 g/day of omega 3) or similar 12 soya oil capsules per day for a period of 2 months. There were no statistically significant changes of total, HDL or LDL-cholesterol, and triglycerides. Nevertheless, triglycerides increased 19.9% with soya oil and decreased 27.8% with fish oils. Also, there was an inverse relationship (p=-0.352) between fish consumption and fish oils effect on triglycerides, and the triglyceride lowering with fish oils increased (from 27.8% to 44.4%), reaching borderline significance, if we excluded patients consuming one or more meals with fish per day. Glucose increased 11% (P=O.O047) with fish oils. These findings suggest that the triglyceride lowering effect of fish oils is affected by fish consumption, and confirm that fish oils increase blood glucose levels in diabetics and non-diabetics.
The Journal of Nutrition, 2003
Medium-chain triglycerides (MCT) have been proposed as weight-lowering agents, although there is some concern regarding their hyperlipidemic effect. This study evaluates the effects of a combination of MCT oil, phytosterols and flaxseed oil [functional oil (FctO)] on plasma lipid concentrations and LDL particle size. Twentyfour healthy overweight men (body mass index 28.2 Ϯ 0.4 kg/m 2) consumed controlled diets designed to maintain weight for two periods of 29 d each. Diets contained 40% of energy as fat, 75% of which was added fat, either FctO or olive oil (OL). Body composition and blood samples were analyzed at the baseline and the endpoint of each period. Total cholesterol concentration decreased 12.5% (Ϫ0.68 mmol/L; P Ͻ 0.05) when subjects consumed FctO and 4.7% when they consumed OL. Similarly, FctO consumption lowered LDL cholesterol concentrations by 13.9%, whereas OL consumption did not. There was no difference in absolute change in LDL-cholesterol between FctO and OL consumption. Peak LDL particle size was greater in those who consumed FctO than in those who consumed OL (P Ͻ 0.05), with no effect of diet on proportion of large, medium or small particles. We conclude that those who consume a diet containing FctO have a better lipid profile than those who consume a diet rich in OL, which also leads to a larger lipoprotein particle size. Functional oil consumption can therefore help reduce the risk of cardiovascular disease.