No differences were seen in blood lipid levels .
Replacement of LCTs with MCTs in the diet could potentially induce modest reductions in body weight and composition without adversely affecting lipid profiles .
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 r and omized 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 .
The influence of the type of dietary fat on postprandial fat oxidation rates: monounsaturated (olive oil) vs saturated fat (cream)
Objective : To compare postpr and ial whole-body fat oxidation rates in humans , following  high-fat ( 43 % of total energy ) mixed breakfast meals , of fixed energy and macronutrient composition , rich in either monounsaturated fat ( MUFA ) from extra virgin olive oil or saturated fat ( SFA ) from cream . Design : Paired comparison of resting metabolic rate ( RMR ) , thermic effect of a meal and substrate oxidation rates following consumption of isocaloric breakfast meals , differing only in the type of fat , administered in r and om order 1–2 weeks apart . Subjects : Fourteen male volunteers , body mass index ( BMI ) in the range 20–32 kg/m2 , aged 24–49 y and resident in Melbourne , Australia , were recruited by advertisement in the local media or by personal contact . Measurements : Body size and composition was determined by anthropometry and dual energy X-ray absorptiometry ( DEXA ) . Indirect calorimetry was used to measure RMR , thermic effect of a meal , post-meal total energy expenditure and substrate oxidation rate . Blood pressure and pulse rates were measured with an automated oscillometric system . Fasting and 2 h postpr and ial glucose and insulin concentrations and the fasting lipid profile were also determined . Results : In the 5 h following the MUFA breakfast , there was a significantly greater postpr and ial fat oxidation rate ( 3.08±4.58 g/5 h , P=0.017 ) , and lower postpr and ial carbohydrate oxidation rate ( P=0.025 ) , than after the SFA breakfast . Thermic effect of a meal was significantly higher ( 55 kJ/5 h , P=0.034 ) after the MUFA breakfast , in subjects with a high waist circumference ( HWC≥99 cm ) than those with a low waist circumference ( LWC<99 cm ) . This difference was not detected following the SFA breakfast ( P=0.910 ) . Conclusion : If postpr and ial fat oxidation rates are higher after high MUFA , rather than SFA meals , then a simple change to the type of dietary fat consumed might have beneficial effects in curbing weight gain in men consuming a relatively high-fat diet . This may be particularly evident in men with a large waist circumference
No differences were seen in blood lipid levels .
Replacement of LCTs with MCTs in the diet could potentially induce modest reductions in body weight and composition without adversely affecting lipid profiles .
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 r and omized 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 .