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.*