Patent Publication Number: US-2005143459-A1

Title: Use of medium-chain triglycerides for the prevention and therapy of adiposity

Description:
This application is a Continuation of co-pending application Ser. No. 10/180,834, filed on Jun. 25, 2002, and for which priority is claimed under 35 U.S.C. § 120; and this application claims priority of Application No. DE 101 30 491.9 filed in Germany on Jun. 25, 2001 under 35 U.S.C. § 119; the entire contents of all are hereby incorporated by reference. 
    
    
      The present invention relates to the use of medium-chain triglycerides (MCT) or a composition containing medium-chain triglycerides, for example a dietetic foodstuff for the prevention or therapy of overweight or adiposity. This composition preferably also contains long-chain essential triglycerides, preferably α-linoleic acid and/or α-linolenic acid, as well as optionally further components and/or additives.  
      In the affluent industrial nations, the biggest problem concerning nutrition is overnutrition. The constantly rising number of persons suffering from overweight or adiposity, a considerable share of which are children or adolescents, is problematic due to its consequence, namely the increase in nutrition-related diseases. Overweight is a risk factor for diseases of the skeletal and musculoskeletal system, hypertension (4-fold risk), type 2 diabetes mellitus (6-fold risk), heart attack (4-fold risk), breast cancer (3-fold risk), biliary stones (10-fold risk), gout etc.  
      Overnutition is due to an excessive uptake of energy from food, exceeding the daily energy need. Due to a higher share in fats and a reduced uptake of carbohydrates, the change in nutritional habits leads to a higher energy content in food. Moreover, the energy need has been sinking continuously as the energy used for physical activity in connection with a person&#39;s professional occupation or spare time activity has decreased.  
      Until now, there has not been a useful concept, which could change the everyday situation fundamentally. Too sharp a reduction of food uptake over a longer period of time is not accepted as food, which means quality of life, is always accessible and can be obtained cheaply. Until now, a change in nutrition habits by returning to a higher share of vegetable foodstuffs in one&#39;s diet is also refused.  
      Furthermore, the known therapies for people suffering from overweight or adiposity are not satisfactory and have a number of side effects. Thus, the known therapeutical forms are various special diets, partly having extreme ratios of nutrients, and drugs having side effects. Special diets require relevant knowledge and, if they deviate from the standard to a higher degree, a higher stamina, and in many cases, above all, if they are followed for a longer period of time, they do not secure a sufficient uptake of nutrients. Especially if the uptake of fat is reduced sharply or even to an extreme extent, the provision with the fat-soluble vitamins and important nutrients like prostaglandins and immunoglobulins from essential fatty acids is not secured and the role which fat plays within the metabolism, e.g. with respect to the resorption of calcium and the synthesis and release of serotonine, is disregarded. Known side effects of medicaments are steatorrhea, flatulence, diarrhoea and an increase in blood pressure.  
      However, due to the costs and the side effects involved in a therapy with drugs, prevention/therapy by correspondingly coordinated foodstuffs would be preferable.  
      Thus, the technical problem underlying the present invention is to provide means for the treatment/prevention of overweight or adiposity, which do not have the disadvantages discussed above.  
      The technical problem is solved by providing the embodiments characterised in the claims.  
      In a broadly-based study described in the following examples, in which test persons, in the course of the day, were provided with two controlled dietary samples ad libitum in three meals, the dietary samples differing with respect to the content in medium-chain triglycerides (MTC), it could be demonstrated that these fatty acids are suitable for the prevention or therapy of overweight and adiposity. To sum up, the following conclusions can be drawn from this study: 
          1. With respect to persons with normal weight, the uptake of energy from food can be increased when consuming MCT-containing foodstuffs (compared to long-chain fatty acids (LCT)-containing products) without increasing the physical weight. Thus, in the case of persons with normal weight, an increase in the share of MCT-containing foodstuffs in the diet can be used as a prophylactic measure against overweight.     2. In the case of overweight persons wanting to reduce their weight with the help of a reduction diet (e.g. 1200 kcal/day), the stamina can be increased with MCT-containing foodstuffs—also by more fat as taste carrier—because physical weight is further reduced despite a higher uptake of energy and thus this seems to be a sensible therapeutic measure for overweight persons.     3. The result is the surprising possibility of using MCT-foodstuffs for persons with normal weight and for overweight persons as part of a normal diet or a reduction diet.        

      Thus, the present invention relates to the use of medium-chain triglycerides or a composition containing medium-chain triglycerides, e.g. as dietary foodstuff, for the prevention or therapy of overweight or adiposity.  
      The term “medium-chain triglycerides” as used herein refers to triglycerides, essentially containing almost only caprylic acid (C8:0) and/or capric acid (C10:0) according to the usual chemical nomenclature.  
      The person skilled in the art knows sources for medium-chain triglycerides, preferably coconut oil or palm oil.  
      The exclusive use of MCT-oils as part of the diet is limited. Thus, the administration of MCTs in the form of MCT-containing foodstuffs, e.g. margarine, is recommendable so that the consumer has a lot of possibilities of using MCT-containing foodstuffs instead of LCT-containing foodstuffs.  
      For the therapy/prevention of overweight or adiposity, the medium-chain triglycerides or the composition containing these are/is preferably offered in the form of foodstuffs known to the consumer, optionally containing further additives, e.g. essential triglycerides or corresponding compositions, instead of diets without medium-chain triglycerides or pharmaceutical compositions.  
      When sharply reducing LCTs in a diet, it has to be taken into account that essential triglycerides are usually also administered with these fats. Consequently, MCT-products should contain these vital fatty acids in a sufficient amount. The resorption of fat-soluble vitamins also depends on the amount of LCTs in the diet. For this reason, too, suitable products with MCT should contain a minimum amount of LCT.  
      Thus, in a preferred embodiment of the use according to the invention, the composition contains in the fat phase (a) 70 to 90% medium-chain triglycerides, (b) α-linoleic acid and/or (c) α-linolenic acid.  
      Even more preferred is an embodiment in which the fat phase of the composition additionally contains y-linolenic acid, a content of between 1 and 2.5% being most preferred.  
      In a further preferred embodiment, the content of α-linoleic acid is 3.8 to 13.4%.  
      In a further preferred embodiment, the composition contains 3 to 8% α-linolenic acid.  
      In yet another preferred embodiment, the content of saturated long-chain triglycerides is not higher than 2.5%.  
      The medium-chain triglycerides contained in an amount of 70 to 90% in the fat phase of the composition for the use according to the invention are preferably caprylic acid and capric acid.  
      The saturated long-chain triglycerides contained in an amount of 0.9 to 2.5% in the composition for the use according to the invention are preferably derived from safflor oil in an amount of 0.5 to 1.5%, from linseed oil in an amount of 0.3 to 0.7% and from an emulgator, e.g. Lecidan in an amount of 0.1 to 0.3%.  
      The α-linoleic acid, contained in the composition in an amount of 3.8 to 13.4% is preferably derived from safflor oil in an amount of 3 to 11% and from linseed oil in an amount of 0.8 to 2.4%. Linseed oil is also a preferred source of α-linolenic acid which is contained in an amount of 3 to 8%. Borage oil is a preferred source of γ-linolenic acid which is contained in the composition in an amount of 1 to 2.5%.  
      The fatty acids contained in the composition in an amount of 1.3 to 3.6% for the use according to the invention are preferably derived from safflor oil in an amount of 0.5 to 1.5% and from linseed oil in an amount of 0.8 to 2.1%.  
      In a particularly preferred embodiment, the composition of the fat phase has the following composition: 
          medium-chain triglycerides 70-90%     saturated, long-chain triglycerides 0.9-2.5%     α-linoleic acid 3.8-13.4%     α-linolenic acid 3-8%     γ-linolenic acid 1-2.5%     oleic acid 1.3-3.6%.        

      In an even more preferred embodiment, the composition of the fat phase has the following composition: 
          medium-chain triglycerides 80%     saturated, long-chain triglycerides approx. 1.6%     α-linoleic acid approx. 9%     α-linolenic acid approx. 5.4%     γ-linolenic acid approx. 1.8%     oleic acid approx. 2.2%.        

      In a further preferred embodiment, the composition for the use according to the invention moreover contains, in addition to the triglycerides indicated above, emulsifiers, fat-soluble vitamins, β-carotene and/or lecithin. It is, for example, possible to use Lecidan SB (emulsifier consisting of mono- and diglycerides as well as lecithin) as emulsifier in a concentration of 0.5%. In a particularly preferred embodiment the fat phase of the composition contains the vitamins A, D and/or E.  
      Preferably, the fat phase of the composition for the use according to the invention accounts for 80% and the aqueous phase for 20%, wherein, in a preferred embodiment, the aqueous phase contains vitamin C, folic acid and/or vitamin B12.  
      For margarine, the preferred amounts of vitamins per 100 g fat are 0 to 2 mg vitamin A, 0 to 300 ng β-carotene, 0 to 50 μg vitamin D, 0 to 100 mg total tocopherol, 0 to 1 μg vitamin B12, 0 to 5 mg folic acid and 0 to 75 mg vitamin C. The resorption of calcium and iron is improved by adding vitamin C. 
    
    
     EXAMPLE 1  
     Administration of Medium-Chain Triglycerides in the Form of Margarine  
      Margarine is the preferred form in which medium-chain triglycerides are appropriately placed on the market together with further ingredients. It contains approx. 18% w/v water, at least 80% w/v fat and approx. 2% w/v dry substance. The ratio of aqueous phase to fat phase is approx. 20%:80%.  
      Production  
      1. The water-soluble components (vitamin B12, vitamin C, folic acid, aroma) are diluted in water and mixed. Afterwards, the mixture is heated to 60 to 80° C.  
      2. The fatty components, namely the medium-chain triglycerides, are melted and mixed (“fat composition”).  
      3. 1 part emulsifier SB is heated with 5 parts “fat composition” of step 2 to 65° C. and is melted until clear, then this mixture is added to the total “fat composition” and is mixed.  
      4. Fat-soluble components (vit. E, vit. D3, vit. A-palmitate, β-carotene) are diluted therein and mixed.  
      5. Fat phase and aqueous phase are mixed while stirring at 40 to 50° C. so that an emulsion of the type w/o (water in oil) is formed.  
      6. The resulting w/o emulsion is crystallised and knead with a scrape surface heat exchanger in the manner known for margarine so as to obtain a product which is easy to spread.  
      The daily need of margarine containing medium-chain triglycerides is variable, has, however, to be adapted to the specific findings. If the diet margarine is well tolerated, the patient can consume 50 to 70 g thereof per day.  
     EXAMPLE 2  
     Examination for Determining the Advantageous Effect of Medium-Chain Triglycerides on Overweight or Adiposity  
      (A) Materials and Methods  
      35 healthy female students of the Karls University in Prague, aged 19 to 24 years and having a body mass index of between 19 and 25 (normal range), participated in the study. They received two controlled diet forms blindly (without knowing the difference between them) ad libitum in three meals spread over the whole day in cross-over design for four weeks each with a washout period of two weeks between the trial periods. The physical weight of the participants was controlled daily.  
      The ethics commission of the faculty of medicine approved the study. The written consent of the probands concerning their participation in the study was available, containing the commitment not to consume any fat-containing foodstuffs other than the foodstuffs provided. Beverages were permitted and had to be indicated in the daily protocol.  
      The two diet forms differed in the way the fats contained in the food were composed. The probands of Group A (n=18) firstly received the diet forms with LCT-containing lipids for four weeks. After a two-week break with usual nutrition, the diet form with MCT-containing lipids was consumed for four weeks. Table 1 shows the foodstuffs used for the consumption of MCT-fats. Probands of Group B received the two diet forms at the same times, however, in inverse order.  
               TABLE 1                          Shares in medium-chain and long-chain triglycerides       (MCT/LCT) in specific foodstuffs*)       (in 100 g or ml)                                         MCT %       LCT %           MCT g   total fat content   LCT g   total fat content                                             Margarine   66   83   14   17       Cooking oil   77   77   23   23       Pieces of processed   19   71   7.5   29       cheese       Chocolate cream   35   71   14   29       Turkey paste   16   68   8   32       Mayonnaise   40   77   12   23       Muesli bar   14   85   2   15       (4 types)                 MCT = medium-chain, saturated triglycerides            LCT = long-chain, saturated and mono/polyunsaturated triglycerides            *)Manufacturer: BASIS Gesellschaft für Diätetik und Ernährung mbH, Munich             
 
      The preparation of the meals and the weighing of the meals and foodstuffs was done under the control of dieticians in the diet kitchen of the Karls University, lunch (without fat addition) was prepared in the diet kitchen of the Karls University. Lunch was had together, foodstuffs for dinner and breakfast were distributed for taking them home. A nutrition protocol was established for each day. The meals and foodstuffs handed out were weighed; food, which had not been consumed, was deducted. The daily consumption of protein, carbon hydrates, fats (LCT and MCT separately—see Tables 3 to 9) as well as cholesterol, calcium, sodium, potassium, phosphorus, vitamin C and fibres was calculated from the amounts of food which had in fact been consumed. This calculation was done with the help of official food tables and, with respect to the special MCT foodstuffs, in accordance with the manufacturer&#39;s indications.  
      Examples of protocols of the food consumed with regard to the LCT and MCT/LCT diet forms are shown in Tables 3 to 6. The diet was adapted to the nutrition form typical of each country so as to obtain a nutrition form which can be put into practice as easily as possible. Typical foodstuffs and meals are shown in Table 2, as follows.  
               TABLE 2                       Typical foodstuffs and meals consumed during the study                                        Breakfast   Croissant, wheat and rye bread, bread roll, margarine,           chocolate cream/Nutella, marmalade, poultry paste, processed           cheese, yoghurt, coffee/tea, apple       Lunch   Different kinds of soups (oil), mashed potatoes (oil),           pasta (oil), dumplings, sauce (oil), boiled beef, pork,           poultry, vegetables, cabbage salad, tomato salad, orange       Dinner   Croissant, wheat and rye bread, bread roll, poultry paste,           processed cheese, margarine, cucumber salad,           vegetables salad with mayonnaise, fruits, beer/juice.                  
 
     
       
         
           
               
             
               
                 TABLE 3 
               
             
            
               
                   
               
               
                   
               
               
                 Example of a daily protocol MCT/LCT-diet 
               
               
                 Complete meals of March, 29, Proband K P, Group B 
               
            
           
           
               
               
               
               
               
               
            
               
                   
                 Amount 
                 Carbohydrates 
                 Protein 
                 Fat 
                 Energy 
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                 Foodstuffs 
                 g/ml 
                 G 
                 G 
                 g MCT 
                 g LCT 
                 kJ 
                 kcal 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                 Breakfast 
                   
                   
                   
                   
                   
                   
                   
               
               
                 Croissants (3) 
                 138 
               
               
                 Yoghurt 
                 150 
               
               
                 Turkey paste 
                 25 
               
               
                 Margarine 
                 10 
               
               
                   
                   
                 95.8 
                 21.4 
                 14.0 
                 1.5 
                 2557 
                 611 
               
               
                 Lunch 
               
               
                 Vegetable soup 
                 300 
               
               
                 with semolina 
               
               
                 Beef, boiled 
                 40 
               
               
                 Dill sauce 
                 130 
               
               
                 SemmeInknödl 
                 130 
               
               
                 (bread dumpling) 
               
               
                 Cooking oil 
                 20 
               
               
                   
                   
                 101.5 
                 35.5 
                 25.0 
                 10.0 
                 3643 
                 870 
               
               
                 Dinner 
               
               
                 Croissants (2) 
                 92 
               
               
                 Chocolate cream 
                 10 
               
               
                 Margarine 
                 5 
               
               
                   
                   
                 59.8 
                 9.1 
                 7.0 
                 2.5 
                 1528 
                 365 
               
               
                 Sums 
                   
                 257.1 
                 66.0 
                 46.0 
                 14.0 
                 7728 
                 1846 
               
               
                 Break-up of 
                   
                   
                   
                 76.7 
                 23.3 
               
               
                 fat in % 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
             
               
                 TABLE 4 
               
             
            
               
                   
               
               
                   
               
               
                 Example of a daily protocol LCT-diet 
               
               
                 Complete meals of March, 29, Proband M M, Group A 
               
            
           
           
               
               
               
               
               
               
            
               
                   
                 Amount 
                 Carbohydrates 
                 Protein 
                 Fat 
                 Energy 
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                 Foodstuffs 
                 g/ml 
                 G 
                 g 
                 g MCT 
                 g LCT 
                 kJ 
                 kcal 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                 Breakfast 
                   
                   
                   
                   
                   
                   
                   
               
               
                 Croissants (3) 
                 138 
               
               
                 Poultry paste 
                 50 
               
               
                 Margarine 
                 10 
               
               
                   
                   
                 .1 
                 17.0 
                   
                 11.9 
                 2227 
                 532 
               
               
                 Lunch 
               
               
                 Vegetable soup 
                 300 
               
               
                 with semolina 
               
               
                 Beef, boiled 
                 40 
               
               
                 Dill sauce 
                 120 
               
               
                 SemmeInknödl 
                 56 
               
               
                 (bread dumpling) 
               
               
                 Cooking oil 
                 15 
               
               
                   
                   
                 57.3 
                 28.4 
                   
                 29.5 
                 2547 
                 608 
               
               
                 Dinner 
               
               
                 Croissants (3) 
                 138 
               
               
                 Margarine 
                 5 
               
               
                 Nutella 
                 10 
               
               
                   
                   
                 90.2 
                 13.2 
                   
                 8.2 
                 2042 
                 488 
               
               
                 Sums 
                   
                 235.6 
                 58.6 
                   
                 49.6 
                 6816 
                 1628 
               
               
                   
               
            
           
         
       
     
     
       
         
           
               
             
               
                 TABLE 5 
               
             
            
               
                   
               
               
                   
               
               
                 Example of a daily protocol LCT/MCT-diet 
               
               
                 Complete meals of May 10, Proband M M, Group A 
               
            
           
           
               
               
               
               
               
               
            
               
                   
                 Amount 
                 Carbohydrates 
                 Protein 
                 Fat 
                 Energy 
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                 Foodstuffs 
                 g/ml 
                 G 
                 g 
                 g MCT 
                 g LCT 
                 kJ 
                 kcal 
               
               
                   
               
            
           
           
               
               
               
               
               
               
               
               
            
               
                 Breakfast 
                   
                   
                   
                   
                   
                   
                   
               
               
                 Turkey paste 
                 25 
               
               
                 Yoghurt 
                 150 
               
               
                 Margarine 
                 10 
               
               
                   
                   
                 11.2 
                 9.4 
                 14.0 
                 1.5 
                 868 
                 207 
               
               
                 Lunch 
               
               
                 Vegetables 
                 300 
               
               
                 Beef, boiled 
                 40 
               
               
                 Dill sauce 
                 200 
               
               
                 SemmeInknödl 
                 130 
               
               
                 (bread dumpling) 
               
               
                 Cooking oil 
                 25 
               
               
                   
                   
                 109.3 
                 37.1 
                 25.0 
                 10.0 
                 4050 
                 967 
               
               
                 Dinner 
               
               
                 Croissants (2) 
                 92 
               
               
                 Chocolate cream 
                 10 
               
               
                 Margarine 
                 10 
               
               
                 Banana 
                 80 
               
               
                 Orange 
                 160 
               
               
                   
                   
                 101.7 
                 10.2 
                 10.0 
                 4.0 
                 2353 
                 562 
               
               
                 Sums 
                   
                 222.2 
                 56.7 
                 49.0 
                 15.5 
                 7271 
                 1736 
               
               
                 Break-up of 
                   
                   
                   
                 75.4 
                 24.6 
               
               
                 fat in % 
               
               
                   
               
            
           
         
       
     
                     TABLE 6                          Example of a daily protocol LCT-diet       Complete meals of May 12, Proband K P, Group B                                         Amount   Carbohydrates   Protein   Fat   Energy                                             Foodstuffs   g/ml   G   g   g MCT   g LCT   kJ   kcal                                                     Breakfast                                   Croissants (3)   138       Yoghurt   150       Nutella   20       Margarine   5               106.9   20.5       9.1   2470   590       Lunch       Vegetable soup with   148       meat       Pastry with curd   194       Orange juice   250       Cooking oil   12               77.7   13.8       23.2   2463   588       Dinner       Croissants (2)   92       Processed cheese   40       Chicken, grilled   160       Tomato salad   150               64.5   54.0       16.2   2477   592       Sums       249.1   88.3       48.5   7410   1770                    
 (B) Results and Discussion 
 
      When assessing the protocols concerning the food consumed, it became apparent that during the periods in which MCT/LCT diet was consumed the daily uptake of fat was higher than during the periods in which LCT diet was consumed. Accordingly, the average daily uptake of nutritional energy increased. However, the physical weight in the groups remained, within the usual changes, unchanged despite the higher uptake of energy in the MCT/LTC periods. (See Tables 7 to 9)  
               TABLE 7                          Daily uptake of fat and energy and influence on physical       weight during the study re. consumption of LCT-diet form                                     Fat   Energy   Physical weight               g/day   kJ/day   kg   Group                                                     Start           63.1   A           1. Week   59.6   8516   62.6           2. Week   57.6   7965   62.4           3. Week   56.4   7814   62.1           4. Week   58.3   8108   62.3           Break/Start           62.5   B           5. Week   57.8   8022   61.8           6. Week   55.8   7262   61.6           7. Week   56.8   7431   61.1           8. Week   57.8   7246   61.2                      
 
     
       
         
           
               
             
               
                 TABLE 8 
               
             
            
               
                   
               
               
                   
               
               
                 Daily uptake of fat and energy and influence on physical 
               
               
                 weight during the study re. consumption of MCT/LCT-diet 
               
            
           
           
               
               
               
               
               
            
               
                   
                 Fat 
                 Energy 
                 Physical weight 
                   
               
               
                   
                 g/day 
                 kJ/day 
                 kg 
                 Group 
               
               
                   
                   
               
            
           
           
               
               
               
               
               
               
            
               
                   
                 Start 
                   
                   
                 62.9 
                 B 
               
               
                   
                 1. Week 
                 62.3 
                 8374 
                 63.3 
               
               
                   
                 2. Week 
                 69.6 
                 8628 
                 62.3 
               
               
                   
                 3. Week 
                 71.1 
                 8128 
                 62.0 
               
               
                   
                 4. Week 
                 70.2 
                 8132 
                 61.8 
               
               
                   
                 Break/Start 
                   
                   
                 62.5 
                 A 
               
               
                   
                 5. Week 
                 66.1 
                 8608 
                 62.2 
               
               
                   
                 6. Week 
                 68.3 
                 8552 
                 62.3 
               
               
                   
                 7. Week 
                 67.5 
                 8230 
                 61.9 
               
               
                   
                 8. Week 
                 66.2 
                 8027 
                 61.8 
               
               
                   
                   
               
            
           
         
       
     
     
       
         
           
               
             
               
                 TABLE 9 
               
             
            
               
                   
               
               
                   
               
               
                 Average uptake of fat and energy/day and 
               
               
                 influence on weight in Part I (week 1-4) and II (week 5-8) 
               
            
           
           
               
               
               
               
               
               
            
               
                   
                   
                   
                   
                 Uptake of 
                   
               
               
                   
                   
                   
                 Uptake of fat 
                 energy 
                 Weight 
               
               
                 Group 
                 Part 
                 Diet form 
                 g*) 
                 kJ*) 
                 kg 
               
               
                   
               
            
           
           
               
               
               
               
               
               
            
               
                 A 
                 I 
                 LCT 
                 57.9 
                 8069 
                 Start 63.1 
               
               
                   
                   
                   
                   
                   
                 End 62.3 
               
               
                 A 
                 II 
                 MCT-LCT 
                 67.1 
                 8335 
                 Start 62.5 
               
               
                   
                   
                   
                   
                   
                 End 61.8 
               
               
                 B 
                 I 
                 MCT-LCT 
                 70.1 
                 8308 
                 Start 62.9 
               
               
                   
                   
                   
                   
                   
                 End 61.8 
               
               
                 B 
                 II 
                 LCT 
                 56.0 
                 7445 
                 Start 62.5 
               
               
                   
                   
                   
                   
                   
                 End 61.2 
               
               
                   
               
               
                   *)Total average of individual figures    
               
            
           
         
       
     
      In both test periods (2×28 days), the daily energy uptake in the diet periods during which MCT was administered was, on average by 565 kJ (60 to 860) higher compared to the diet periods with LCT, without the physical weight being influenced. This could be explained by higher energy consumption due to thermogenesis during MCT administration. In spite of the higher energy administration of approx. 15 MJ in four weeks (which is approximately equal to the uptake of energy from food of 1.5 to 2 days=“fast days”), there were no differences with respect to the probands&#39; weight. Thus, in this study, for the first time, the influence of controlled nutrition with LCT/MCT on weight was examined and documented over a longer period of time (over two months).  
      Thus, the following conclusions can be drawn from this study: 
          1. From the results of the study with persons with normal weight, it can be deduced that, when consuming MCT-containing foodstuffs (compared to LCT-containing products), more energy from food can be administered without the physical weight being increased. Thus, increasing the share of MCT-containing foodstuffs in the diet can, with respect to persons with normal weight, be used as a prophylactic measure against overweight.     2. In the case of overweight persons wanting to reduce their weight with the help of a reduction diet (e.g. 1200 kcal/day), the stamina can be increased with MCT-containing foodstuffs—also by more fat as taste carrier—because weight is further reduced despite a higher uptake of energy and thus this seems to be a sensible therapeutic measure for overweight persons.     3. Thus, it follows that it is possible to use MCT-containing foodstuffs for persons with normal weight as well as for overweight persons as a part of a normal or a reduction diet.