Dietary lipids with potential to affect satiety: Mechanisms and evidence

Abstract

Dietary fat has been implicated in the rise of obesity due to its energy density, palatability and weak effects on satiety. As fat is a major contributor to overall energy intake, incorporating fat with satiating properties could potentially reduce energy intake. This review outlines the potential mechanisms, as far as we know, by which Medium-Chain Triglycerides (MCT), Conjugated Linoleic Acid (CLA), Short-Chain Fatty Acids (SCFA), Diacylglycerol (DAG), n-3 PUFA, and Small Particle Lipids, exerts their satiating effects. The evidence suggests that the lipid with the most potential to enhance satiety is MCT. SCFA can also promote satiety, but oral administration has been linked to poor tolerability rather than satiety. Data on the appetite effects of CLA is limited but does suggest potential. Research comparing these lipids to each other is also lacking and should be explored to elucidate which of these 'functional lipids' is the most beneficial in enhancing satiety.

A comparison of the satiating properties of medium-chain triglycerides and conjugated linoleic acid in participants with healthy weight and overweight or obesity

“…'Functional fats' are fats which replace other fats with deleterious effects, or which promote beneficial effects to health [6]. Medium-chain triglycerides (MCT) are the most well-researched and currently popular 'functional fat' in terms of satiety, but there are various other fats which also have the potential to beneficially affect weight status and health [7].…”

Dietary Patterns and Interventions to Alleviate Chronic Pain

“…Numerous clinical trials have demonstrated beneficial effects of omega3 supplementation in inflammatory and autoimmune diseases, i.e., lupus erythematosus, rheumatoid arthritis, ulcerative colitis, and also in neuroinflammatory and neurodegenerative diseases [126][127][128][129]. Neurogenic inflammation and genetic factors have an important role in the pathogenesis of migraine.…”

Effects of thermally oxidized canola oil and tannic acid supplementation on nutrient digestibility and microbial metabolites in finishing pigs1

“…This may affect gastric mobility and the intestinal passage ratio, possibly changing the rate of NDF fermentation in the gut. This is supported by the slowing gastric emptying rate for the digestion of lipids with longer carbon chains (Hunt and Knox, 1968) and the stimulation of cholecystokinin, a key hormone that reduces intestinal mobility (Maher and Clegg, 2018). Furthermore, oxidized oil is associated with toxic products (e.g., acrolein, 4-hydroxynonenal, and malondialdehyde) resulting from the degradation of lipid peroxides (Shurson et al, 2015).…”