Effects of Medium Chain Triglyceride Oil, Versus Olive Oil, for Weight Loss

University of Alabama at Birmingham53 enrolled

Overview

The primary aim of this research project is to determine whether the incorporation of food products containing medium chain triglyceride (MCT) oil in a weight-loss program results in a different degree of weight-loss and total and regional fat mass loss than the incorporation of extra light olive oil. The secondary goals are to test whether there are differences in in metabolic risk profile changes between the 2 diets. We hypothesize that men and women who consumed MCT oil as part of their weight loss program will lose more weight and body fat than those who consume olive oil in their weight loss diet.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

TREATMENT

Masking

DOUBLE

Enrollment

Conditions

Overweight

Interventions

Weight loss

Eligibility

Sex: ALLMin age: 19 YearsMax age: 50 YearsHealthy volunteers:

Medical Language ↔ Plain English

Inclusion Criteria: * body mass index 27-33 kg/m2 * pre-menopausal women * weight stable for at least 6 months * normal score on Brief Symptoms Inventory questionnaire Exclusion Criteria: * chronic disease * weight loss treatment * medication known to affect body weight * unstable blood pressure, glucose, lipid levels

Outcomes

Primary Outcomes

Change in body weight and fat mass, change in plasma lipid concentrations, fasting glucose and fasting insulin

Time frame: 16 weeks

Secondary Outcomes

Change in blood pressure, change in fat-free mass