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Old 03-13-2006, 11:48 AM   #1
Kurt Ronald Mueller
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This thread will be dedicated to my research on Coconut Oil. I'm still discovering alot about coconut oil and I feel like any discoveries that I make should be shared with this forum since I first learned about coconut oil here.
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Old 03-13-2006, 11:49 AM   #2
Kurt Ronald Mueller
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http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstra ct&list_uids=11033985&query_hl=2&itool=pubmed_DocS um

Endogenous fat oxidation during medium chain versus long chain triglyceride feeding in healthy women.

Papamandjaris AA, White MD, Raeini-Sarjaz M, Jones PJ.

School of Dietetics and Human Nutrition, Faculty of Agricultural and Environmental Sciences, McGill University, Ste-Anne-de-Bellevue, Quebec, Canada.

OBJECTIVE: To compare the effect of medium chain triglycerides (MCT) vs long chain triglycerides (LCT) feeding on exogenous and endogenous oxidation of long chain saturated fatty acids (LCSFA) in women. SUBJECTS: Twelve healthy female subjects (age 19-26 y, body mass index (BMI) 17.5-28.6 kg/m2) DESIGN AND MEASUREMENTS: In a randomized cross-over design, subjects were fed weight maintenance diets providing 15%, 45% and 40% of energy as protein, carbohydrate and fat, respectively, with 80% of this fat comprising either a combination of butter and coconut oil (MCT) or beef tallow (LCT). Following 6 days of feeding, subjects were given daily oral doses of 1-(13)C labelled-myristic, -palmitic and -stearic acids for 8 days. Expired 13CO2 was used as an index of LCSFA oxidation with CO2 production assessed by respiratory gas exchange. RESULTS: No difference in exogenous LCSFA oxidation was observed as a function of diet on day 7. On day 14, greater combined cumulative fractional LCSFA oxidation (16.9 +/- 2.5%/5.5 h vs 9.1 +/- 1.2%/5.5 h, P < 0.007), net LCSFA oxidation (2956 +/- 413 mg/5.5 h vs 1669 +/- 224 mg/5.5 h, P < 0.01), and percentage dietary LCSFA contribution to total fat oxidation (16.3 +/- 2.3%/5.5 h vs 9.5 +/- 1.5%/5.5 h; P < 0.01) were observed in women fed the MCT vs LCT diet. With the MCT diet, but not the LCT diet, combined cumulative fractional LCSFA oxidation (P < 0.03), net LCSFA oxidation (P < 0.03), and percentage dietary LCSFA contribution to total fat oxidation (P < 0.02) were increased at day 14 as compared to day 7. Day 14 results indicated increased endogenous LCSFA oxidation during MCT feeding. CONCLUSION: The capacity of MCT to increase endogenous oxidation of LCSFA suggests a role for MCT in body weight control over the long term.
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Old 03-13-2006, 11:54 AM   #3
Kurt Ronald Mueller
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Effects of dietary coconut oil, butter and safflower oil on plasma lipids, lipoproteins and lathosterol levels.

Cox C, Sutherland W, Mann J, de Jong S, Chisholm A, Skeaff M.

Department of Human Nutrition, University of Otago, Dunedin, New Zealand.

OBJECTIVE: The aim of this present study was to determine plasma levels of lathosterol, lipids, lipoproteins and apolipoproteins during diets rich in butter, coconut fat and safflower oil. DESIGN: The study consisted of sequential six week periods of diets rich in butter, coconut fat then safflower oil and measurements were made at baseline and at week 4 in each diet period. SUBJECTS: Forty-one healthy Pacific island polynesians living in New Zealand participated in the trial. INTERVENTIONS: Subjects were supplied with some foods rich in the test fats and were given detailed dietary advice which was reinforced regularly. RESULTS: Plasma lathosterol concentration (P < 0.001), the ratio plasma lathosterol/cholesterol (P=0.04), low density lipoprotein (LDL) cholesterol (P<0.001) and apoB (P<0.001) levels were significantly different among the diets and were significantly lower during coconut and safflower oil diets compared with butter diets. Plasma total cholesterol, HDL cholesterol and apoA-levels were also significantly (P< or =0.001) different among the diets and were not significantly different between buffer and coconut diets. CONCLUSIONS: These data suggest that cholesterol synthesis is lower during diets rich in coconut fat and safflower oil compared with diets rich in butter and might be associated with lower production rates of apoB-containing lipoproteins.
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Old 03-13-2006, 11:59 AM   #4
Kurt Ronald Mueller
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Effects of coconut oil, butter, and safflower oil on lipids and lipoproteins in persons with moderately elevated cholesterol levels.

Cox C, Mann J, Sutherland W, Chisholm A, Skeaff M.

Department of Human Nutrition, University of Otago, Dunedin, New Zealand.

The physiological effects of coconut oil, butter, and safflower oil on lipids and lipoproteins have been compared in moderately hypercholesterolemic individuals. Twenty eight participants (13 men, 15 women) followed three 6-week experimental diets of similar macronutrient distribution with the different test fats providing 50% total dietary fat. Total cholesterol and low density lipoprotein cholesterol were significantly higher (P < 0.001) on the diet containing butter [6.8 +/- 0.9, 4.5 +/- 0.8 mmol/l] (mean +/- SD), respectively than on the coconut oil diet (6.4 +/- 0.8; 4.2 +/- 0.7 mmol/l) when levels were significantly higher (P < 0.01) than on the safflower diet (6.1 +/- 0.8; 3.9 +/- 0.7 mmol/l). Findings with regard to the other measures of lipids and lipoproteins were less consistent. Apolipoprotein A-I was significantly higher on coconut oil (157 +/- 17 mg/dl) and on butter (141 +/- 23 mg/dl) than on safflower oil (132 +/- 22 mg/dl). Apolipoprotein B was also higher on butter (86 +/- 20 mg/dl) and coconut oil (91 +/- 32 mg/dl) than on safflower oil (77 +/- 19 mg/dl). However gender differences were apparent. In the group as a whole, high density lipoprotein did not differ significantly on the three diets whereas levels in women on the butter and coconut oil diet were significantly higher than on the safflower oil diet. Triacylglycerol was higher on the butter diet than on the safflower and coconut oil diets but the difference only reached statistical significance in women. Cholesteryl ester transfer activity was significantly higher on butter than safflower oil in the group as a whole and in women.(ABSTRACT TRUNCATED AT 250 WORDS)

PMID: 7595099 [PubMed - indexed for MEDLINE]
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Old 03-13-2006, 11:59 AM   #5
Kurt Ronald Mueller
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From what I've read so far, these studies seem to be saying that butter would be a better source for MCTs and help increase good cholesterol.

Kurt
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Old 03-13-2006, 12:10 PM   #6
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The effect of daily consumption of coconut fat and soya-bean fat on plasma lipids and lipoproteins of young normolipidaemic men.

Mendis S, Kumarasunderam R.

Department of Medicine, Faculty of Medicine, Peradeniya, Sri Lanka.

The present paper reports the influence on plasma lipids of isoenergetic diets containing 30% of energy as fat, with a polyunsaturated: saturated fat ratio of 4.00 or 0.25, consumed for 8 weeks by twenty-five young normolipidaemic males. Approximately 70% of the fat energy was provided by the test fats: soya-bean fat and coconut fat. During the soya-bean-fat-eating period the total plasma cholesterol level fell significantly compared with baseline values (P less than 0.001) and during the coconut-fat-eating phase total plasma cholesterol level increased significantly compared with the soya-bean-eating period (P less than 0.001). On the soya-bean-fat diet, high-density-lipoprotein (HDL)-cholesterol decreased by 15% (range 6-35%) and plasma triacylglycerols decreased by 25% (range 13-37%). Results of the present study show that even when the proportion of total fat in the diet is low, a high intake of linoleic acid lowers both total plasma cholesterol and HDL-cholesterol, while a high intake of saturated fat elevates both these lipid fractions. Application of regression formulas to the present findings indicates that short-chain saturated fatty acids have a neutral effect on serum cholesterol.
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Old 03-13-2006, 12:14 PM   #7
Kurt Ronald Mueller
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Cholesterol, coconuts, and diet on Polynesian atolls: a natural experiment: the Pukapuka and Tokelau island studies.

Prior IA, Davidson F, Salmond CE, Czochanska Z.

Two populations of Polynesians living on atolls near the equator provide an opportunity to investigate the relative effects of saturated fat and dietary cholesterol in determining serum cholesterol levels. The habitual diets of the toll dwellers from both Pukapuka and Tokelau are high in saturated fat but low in dietary cholesterol and sucrose. Coconut is the chief source of energy for both groups. Tokelauans obtain a much higher percentage of energy from coconut than the Pukapukans, 63% compared with 34%, so their intake of saturated fat is higher. The serum cholesterol levels are 35 to 40 mg higher in Tokelauans than in Pukapukans. These major differences in serum cholesterol levels are considered to be due to the higher saturated fat intake of the Tokelauans. Analysis of a variety of food samples, and human fat biopsies show a high lauric (12:0) and myristic (14:0) content. Vascular disease is uncommon in both populations and there is no evidence of the high saturated fat intake having a harmful effect in these populations.

P.S. Hot damn, an article I can actually read and comprehend.
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