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Traditionally used in Asian cuisine, coconut oil has experienced a renaissance in the modern kitchen. Its stability to both heat and oxygen makes it versatile for many cooking and baking purposes. In fact, vegan recipes for baked-goods often rely on coconut oil for its functional characteristics. And the extra-virgin variety, in particular, is valued for imparting a delicate coconut flavor. In addition to its culinary attributes, coconut oil contributes to a healthy diet, primarily via its medium chain triglyceride (MCT) content. Coconut oil contains over 50% of its fat content as MCT. But what makes MCT a good fat?

Although MCT are technically composed of saturated fatty acids, their shorter chain-length causes the body to handle them differently from the long chain triglycerides (LCT) typically found in food. Unlike LCT, MCT do not require the intestinal lymphatic system or bile salts for intestinal absorption, but instead enter the body via the portal system. Their short stature also makes them a readily available cellular energy source via ketone bodies. MCT are abundant in breast milk and have long been valued as a source of fuel (i. e. calories) that is efficiently absorbed and metabolized in adults.

Clinically, MCT are often given to those who cannot absorb conventional long chain fatty acids. Yet it should be kept in mind that MCT do not contain essential fatty acids, and therefore are normally only substituted for 50-70% of dietary fat. However, some evidence suggests that the absorption of long chain triglycerides may be improved if combined with MCT.

We owe some understanding of the effects of MCT to the citizens of Sri Lanka. In Sri Lanka, a significant amount of dietary fat consists of MCT from coconut oil, and data indicate that the citizens of Sri Lanka score particularly high in the area of heart-health. This realization led nutritional and medical researchers to look at the effects of coconut oil MCT in more depth.

Surprisingly, feeding MCT to rats resulted in animals with lower body weights and excellent survival rates, effects that tend to be the exact opposite of those typically associated with saturated fat. This is important because its well known that a healthy body weight is directly correlated with heart and artery function, particularly as we age. Furthermore, in those receiving coconut MCT because they are undernourished or possess lipid absorption/metabolism defects, MCT have been shown to augment energy generation in the heart. And in fact, current research evidences the notion that suboptimal heart function may be associated with heart-energy deficiency.

The omega-3 fats eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have been widely studied and shown to support cardiovascular and brain health.*

DHA is generally regarded as the brain-healthy omega-3 as it is selectively incorporated into the nerves, retina, and gray matter of the brainall tissues responsible for nerve transmission.* In fact, DHA makes up about 40% of the PUFA in the brain and roughly 60% in the retina. Its absolutely essential to developing brains and the primary reason fish oil is recommended during pregnancy.* Mechanistically, its effects result from a powerful impact on the fluidity and function of cell membranes.* DHA is also a precursor to neuroprotectin D1, which has broad protective activity in the brain.

In addition to critical brain functionality, DHA has been found to have effects throughout the body.* Its now beginning to be understood that DHA plays complementary roles to EPA in the cardiovascular system.*

EPA is generally classified as the heart-healthy omega-3* and there is an overwhelming amount of research to support the beneficial effects of EPA for cardiovascular health.* Other effects include balancing blood-lipids, supporting blood-vessel health, and promoting healthy blood pressure.

Yet similar to the situation with DHA, accumulating evidence suggests that EPA is more important than previously surmised for other bodily systems. In fact, recent research on mood and behavior has found that EPA may be more important than DHA mood modification.*

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Coconut oil has been traditionally used in Asian cuisine as cooking oil, as well as for imparting a delicious flavor characteristic of coconuts. In addition to its culinary contributions, coconut oil also contributes toward a healthy diet, primarily due to its medium chain triglyceride(s) (MCT) content. Coconut oil contains over 50% of its fat content as MCT.

From a nutritional standpoint, MCT have traditionally been regarded as biologically inert substances, merely serving as a source of fuel (i.e. calories) that is more efficiently metabolized compared with long chain triglycerides (LCT) found in typical food oils. This quality of MCT has been shown to offer benefits depending on the health situation. MCT do not require the intestinal lymphatic system or bile salts for absorption, and hence they are referred to as quick fuel.

For this reason, MCT are often given to people who have difficulty absorbing conventional long chain fatty acids. MCT do not contain essential fatty acids, and therefore they are normally only substituted for up to 50-70% of dietary fat. However, some evidence suggests that the absorption of long chain triglycerides may be improved if combined with MCT. MCT are metabolized primarily in the liver. The safety of MCT consumption in humans is not a concern, as several clinical trials have shown no adverse effect from levels of 1 gram per kilogram of body weight per day.

We owe a portion of our understanding of the effects of MCT on the heart to the citizens of Sri Lanka. In Sri Lanka, a significant amount of dietary fat consists of MCT from coconut oil, and data indicate that the citizens of Sri Lanka score particularly high in the area of heart-health. This realization led nutritional and medical researchers to look at the effects of coconut oil MCT in more depth.

Feeding MCT to rats resulted in animals with lower body weights, a smaller amount of fat deposits and excellent survival rates.* Maintenance of a healthy body weight supports heart and artery function as we age. MCT consumption is also associated with healthy levels of serum and liver cholesterol within a normal range.* Furthermore, in a double-blind study, 1.7 g of MCT daily at breakfast significantly promoted healthy cholesterol levels within a normal range compared to that of the LCT group at 8 weeks.* Other studies have shown positive effects on triglycerides, within a normal range.* MCT have physical and metabolic properties that are distinct from those of long-chain fatty acids, making them a readily available cellular energy source.* These properties have been used advantageously in clinics for more than 50 years in people who are either undernourished or possess lipid absorption and long-chain fatty acid oxidation defects. In this latter contingent, nutritional interventions with MCT have been shown to promote healthy heart function.* Current research supports the notion that suboptimal heart function is associated with heart-energy deficiency, and that MCT can be helpful in providing support.*