Comparing EVCO and EVOO

Comparing Acute Effects of Extra Virgin Coconut Oil and Extra Virgin Olive Oil Consumption on Appetite and Food Intake in Normal Weight and Obese Male Subjects

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.

Inclusion Criteria:

• Metabolically healthy
• Aged 19-40 years
• Normal weight (BMI=18.5-24.9 kg/m²) and obese men (BMI=30-34.99 kg/m²)

Exclusion Criteria:

• smoking,
• alcohol consumption,
• weight gain/loss recently (> %5, in three months),
• any genetic and metabolic diseases,
• any food allergy/intolerance,
• any medication,
• restrained eating habits.