Dietary Diacylglycerol Suppresses Accumulation of Body Fat Compared to Triacylglycerol in Men in a Double-Blind Controlled Trial

Abstract

We examined the effects of the long-term ingestion of dietary diacylglycerols (DG) in a double-blind controlled study of human lipid metabolism. Healthy men (n = 38; aged from 27 to 49 y, body mass index (BMI) ranging from 21.8 to 27.4 kg/m(2)) completed the study. To accustom the subjects to the test diets prior to the experiment, they were supplied with test diets of triacylglycerol (TG) oil for 4 wk (control period). The test oils (10 g/d) were included in bread, mayonnaise or shortbread and served for the breakfast. The target for total lipid intake was 50 g/d (15 g for breakfast, 15 g for lunch and 20 g for dinner) throughout the study. The subjects were then divided into two groups so that mean BMI and the hepatic fat content, determined by computed tomography, for each group were not different. One group (DG group) consumed test meals containing DG-rich oil (10 g/d) while the other group (TG group) consumed the same meal as during the control period. Ten grams of the DG-rich oil contained 5.5 g 1,3-DG, 2.5 g 1,2-DG and 2 g TG. The actual lipid intake during the study was 43 g/d. Body weight, BMI and waist circumference decreased in both groups at the end of the test period of 16 wk. However, the magnitudes of decreases in these variables were significantly greater in the DG group than in the TG group. Decreases of total fat, visceral fat area and subcutaneous fat area of the abdominal traverse images of computed tomography in the DG group were also significantly greater than those in the TG group. Hepatic fat content decreased significantly in the DG group while no change was observed in the TG group. Serum lipid concentrations (TG, total cholesterol, free fatty acid) and related metabolites (glucose, insulin, total ketone body) did not change significantly in either group. Thus, in contrast to TG, DG apparently suppressed accumulation of fat and possibly reduces the risk of diseases associated with visceral fat obesity.

Greater fat oxidation with diacylglycerol oil consumption for 14 days compared with triacylglycerol oil consumption in overweight men and women

“…12,13 In this study, the cumulative recovery rate of 13 CO 2 was assessed as an indicator of dietary fat oxidation. The 13 Clabelled triolein was used to determine if DAG consumption alters the oxidation of TAG derived from the test meal.…”

“…11 Human studies in the US and Japan have demonstrated that long-term consumption of a diet containing DAG oil enhances loss of body weight and BF compared with a TAG oil with a similar fatty acid composition. 12,13 Animal studies have shown that both b-oxidation and expression of lipid metabolism-related genes in the liver and small intestine are enhanced with chronic DAG oil ingestion compared with TAG oil ingestion. [14][15][16] Several human studies have shown greater fat oxidation and/or lower respiratory quotient with short-term DAG oil consumption (single meal, 17 1 8 and 4 days 18 ) compared with TAG oil consumption.…”

Solubilization of phytosterols in diacylglycerol versus triacylglycerol improves the serum cholesterol-lowering effect

“…As shown in Table 2, the fatty acid composition of DG was indistinguishable from that of TG. The majority of fatty acids in TG were present as TG, while the majority of fatty acids in DG were recovered mainly as 1,3-and to a lesser extent as 1,2-diacylglycerol (the 1,3-a1,2-ratio was 7X3; Nagao et al, 2000). Packets containing 10 g portions of DG or TG mixed with the daily PS dose of 500 mg were prepared as PSaDG or PSaTG mayonnaise (test mayonnaise).…”

Effects of Simultaneous Intake of Soybean Protein and Diacylglycerol on Lipid Profiles and Body Fat Accumulation in Rats

“…Although the physiological functions of individual components could not be statistically detected by modulating the lipid profiles of rats, it seems that the physiological impact might be enhanced by a combination of components that lower serum TG concentrations. 5,25) In the case of the cholesterol diets, however, the physiological function of SPI was thought to be characteristic. That is, not only serum and liver cholesterol but also the TG concentrations of the rats fed the SPI diets were improved.…”