The main aim of this study is to determine the effect of the addition of medium chain triglycerides to a mixed macro nutritional meal on postprandial macronutrients oxidation (i.e. fat oxidation, carbohydrate oxidation, change in respiratory quotient, peak respiratory quotient, etc.).
A mixed meal characterized by a high quantity of carbohydrates could develop an increment in the postprandial carbohydrate oxidation. Medium chain triglycerides could be absorbed and metabolized immediately. It is plausible that its addition to a mixed meal unchains the decrement in the carbohydrate oxidation and increment in fat oxidation. If this hypothesis it is correct, its lower postprandial carbohydrate oxidation could develop a higher postprandial exposure to hyperglycemia, being of clinical interest. 20 young adults will be randomized into two conditions (experimental and control conditions) with 7 days of separation between conditions. Each evaluation day will conform to the following tests: 1. Basal metabolic rate assessment through indirect calorimetry. 2. Intake of the corresponding mixed meal (experimental or control) 3. Postprandial nutrient oxidation and energy expenditure through indirect calorimetry 4. Blood samples assessment in 9 time points during the evaluation day. 5. Post-prandial sensations related to appetite in 11 time points during the evaluation day
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
OTHER
Masking
QUADRUPLE
Enrollment
20
Mixed macronutrient liquid meal (1.6kcal/ml, 15% protein, 47% carbohydrates, 35% fat, 3% fiber) with medium chain triglycerides (3g/100 kcal). An amount with energy supply equivalent to their 50% basal metabolic rate.
Mixed macronutrient liquid meal (1.6kcal/ml, 15% protein, 47% carbohydrates, 35% fat, 3% fiber) without medium chain triglycerides (replaced it with long chain triglycerides). An amount with energy supply equivalent to their 50% basal metabolic rate.
Jonatan Ruiz Ruiz
Granada, Spain
RECRUITINGPost-prandial nutrient oxidation
Fat or carbohydrate oxidation measured by indrect calorimetry
Time frame: 4 hours
Post-prandial blood glucose concentrations
Measures of blood glucose concentrations
Time frame: 4 hours
Post-prandial blood insulin concentrations
Measures of blood insulin concentrations
Time frame: 4 hours
Post-prandial blood non-esterified fatty acid concentrations
Measures of blood non-esterified fatty acid concentrations
Time frame: 4 hours
Post-prandial blood tryglicerides concentrations
Measures of blood tryglicerides concentrations
Time frame: 4 hours
Post-prandial blood cholesterol concentrations
Measures of blood cholesterol concentrations
Time frame: 4 hours
Post-prandial blood glycerol concentrations
Measures of blood glycerol concentrations
Time frame: 4 hours
Post-prandial blood lactate concentrations
Measures of blood lactate concentrations
Time frame: 4 hours
Post-prandial energy expenditure
Measured by indrect calorimetry
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Time frame: 4 hours
Post-prandial sensations related to appetite
Measured by visual analogue scales (VAS). Score ranging from 0 to 100mm. Higher values mean the most positive rating, while lower values mean the most negative rating.
Time frame: 4 hours