Medium-chain triglycerides (MCTs) are a class of lipids in which three medium-carbon-length saturated fats are bound to a glycerol backbone; this structure is called a triglyceride or triglyceride. MCTs differ from other triacylglycerols because each fat molecule is between 6 and 12 carbons in length.
MCTs are considered a tool to prevent obesity in humans because of their overall impact on body weight through mechanisms such as increased energy expenditure and increased satiety, which lead to negative energy balance, reduced food intake, and reduced obesity. Animal and human studies evaluating the effects of MCTs versus LCTs have found that consumption of MCTs results in lower body weight and lower feed efficiency compared to LCTs.
MCTs are components of many foods, including coconut oil, palm kernel oil, butter, milk, yogurt and cheese, and coconut and palm oil are the richest dietary sources of MCTs. Edible MCT oil is obtained from oils isolated from sources such as coconut oil and milk. These MCT oils contain almost exclusively caprylic and capric acids in a ratio of 50:50 to 80:20. MCT has low smoke point, frying and foaming, and high cost, and its general use is limited.
Studies have shown that in the short term, MCTs have greater thermogenic effects than LCTs, possibly due to their rapid oxidation. Long-term studies in animals and humans have shown that consuming MCTs instead of LCTs reduces weight gain and fat depot volume. Coconut oil is particularly rich in MCTs. We found in rats that a coconut oil-enriched diet was particularly effective in stimulating BAT UCP1 expression during ad libitum feeding and preventing UCP1 downregulation during restricted feeding, which is associated with white fat storage. The reduction in numbers is closely related. Additionally, data suggest that MCT consumption increases satiety more than LCT consumption.