The aim of this study is to compare acute effects of consuming extra virgin coconut oil (EVCO) as a source of medium chain fatty acids and extra virgin olive oil (EVOO) as a source of long chain fatty acids in normal weight and obese subjects.
Twenty male subjects (10 normal weight; 10 obese) consumed breakfast meals containing skimmed milk, fat-free white cheese, bread and EVCO (25 g) or EVOO (25 g). Visual analog scale evaluations, resting metabolic rate measurements and selected blood parameters analysis (glucose, triglyceride, insulin and plasma peptide YY) were performed before and after the test breakfast meals. In addition, energy intakes were evaluated by ad libitum lunch meal at 180 min.
Study Type
INTERVENTIONAL
Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
NONE
Enrollment
20
Subjects consumed standard breakfast meals containing "extra virgin coconut oil" or "extra virgin olive oil"
Presidency of Republic of Turkey Health Center
Ankara, Turkey (Türkiye)
Energy expenditure change
kcal
Time frame: 0, 60, 120, 180 minutes
Subjective appetite feelings change
visual analogue scales rating (0-10 cm)
Time frame: 0, 30, 60, 120, 180 minutes
glucose change
mg/dl
Time frame: 0, 30, 60, 120, 180 minutes
insulin change
mU/L
Time frame: 0, 30, 60, 120, 180 minutes
peptide YY change
pg/dl
Time frame: 0, 30, 60, 120, 180 minutes
triglycerides change
mg/dl
Time frame: 0, 30, 60, 120, 180 minutes
Ad libitum energy intake
kcal
Time frame: 180 minute
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