Abstract
Objective
The objective of this study was to investigate the effect of 1-year ad libitum consumption
of diacylglycerol oil on body weight and serum triglyceride in Japanese men and women.
Design/subjects/intervention
In a 1-year double-blind, placebo-controlled parallel trial with clinic visits at
month 0, 3, 6, 9, and 12, a total of 312 Japanese men (n=174) and women (n=138) (aged
22 to 73 years) with body mass index (calculated as kg/m2) ≥25 and/or fasting serum triglyceride level ≥150 mg/dL (1.70 mmol/L) (aged 22 to
73 years) were randomly assigned to the diacylglycerol (n=155) or triacylglycerol
(n=157) group. Participants substituted their usual home cooking oil with the assigned
test oils.
Main outcome measures
Changes in anthropometrics and serum triglyceride level were monitored at 3-month
intervals across a 12-month period.
Results
In the intention-to-treat analysis, body weight decreased significantly in the diacylglycerol
group when compared to the triacylglycerol group (P=0.013). Changes in body weight and body mass index during the study period differed
between the two groups by 0.87 kg (P=0.002) and 0.32 kg (P=0.002), respectively. Participants with higher initial body mass index or greater
percentage of total fat intake as diacylglycerol exhibited greater reduction in body
weight. Total energy intake and physical activity were not significantly different
between the groups during the study. Serum triglyceride levels decreased significantly
from values in individuals with hypertriglyceridemia, but did not differ between groups.
Conclusions
Modest body weight reduction was observed after 1-year ad libitum consumption of diacylglycerol
oil as part of a regular diet in comparison to that of triacylglycerol oil; weight
loss was greatest in participants who were obese at baseline. The weight reduction
observed in diacylglycerol group was attributed to the substitution of usual home
cooking oil with diacylglycerol, because total energy intake and physical activity
did not differ between groups.
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Biography
H. Kawashima is a manager of health information, W. Koyama is director emeritus, and Y. Wakaki is a national registered dietitian, The Japanese Red Cross Society Kumamoto Healthcare Center, Kumamoto, Japan.
Biography
H. Takase, K. Yasunaga, K. Mori, T. Yamaguchi, and N. Matsuo are senior research scientists, Y. Katsuragi is a general manager, and I. Tokimituse is vice president, Healthcare Products Research Laboratories No. 1, T. Hase is a general manager, Biological Science Laboratories, and T. Yasukawa is executive officer and president, Global Health Care, Kao Corporation, Tokyo, Japan.
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© 2008 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
