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Cholesterol

MCTs can raise blood cholesterol levels.

"MCTs significantly raised serum cholesterol in subjects with prior mild hypercholesterolemia." MCTs "decreased HDL cholesterol"

http://findarticles.com/p/articles/mi_m0FDN/is_5_7/ai_94159012/pg_2

Mixing phytosterols with MCTs can reduce these negative impacts: "MCT oil, phytosterols and flaxseed oil" results in "a better lipid profile than those who consume a diet rich in OL [olive oil]" alone.

http://jn.nutrition.org/cgi/content/full/133/6/1815

Itsme2003 16:12, 21 April 2007 (UTC)My citation of PDR hEALTH might not conform to the standards. I would appreciate it if someone would clean it up if needed.[reply]

Clear up reference on MCT ratios

It appears that the reference (currently [1]) on the ratios of various MCTs in coconut oils is no longer valid; now it leads to an index of terms, which doesn't immediately appear to have an entry for MCTs. --Rory-Mulvaney (talk) 01:00, 22 January 2009 (UTC)[reply]

The link was invalid. And searching the PDRHealth.org did not reveal the intended article. Doing a little more searching, I did not find a statement which backed up the assertion. So, I replaced it with "citation needed." However, looking at a couple of sample products, the statement did appear reasonable and worth keeping. NOTE that the assertion of MCT ratios in the article is for commercial products, not coconut oil which is the topic of this question. Fatty acid ratios in coconut oil are quite different. According to the USDA FNIC database, coconut oil has about: 8% caprylic (8 Carbons), 7% capric (10 C), 46% lauric (12 C), 18% myristic (14 C), 8% palmitic (16 C), 2% stearic (18 C). --EricE (talk) 18:26, 13 October 2011 (UTC)[reply]

Excellent source

The Handbook of Functional Lipids is an excellent source of info on MCTs. I'd recommend anyone editing this article to read the relevant section and follow the refs. --Slashme (talk) 07:42, 5 July 2010 (UTC)[reply]

Dietary Relevance needs cleanup

The assertions in the first paragraph of "Dietary Relevance" are both dubious, and probably not on topic, at least as written. For example, it says:

The milk fats of cows, sheep, and goats are rich in short-chain fatty acids.

According to the cited source and others, the values are about 10% of total fat. Is that a "rich source"? And since this is an article about MCT, is it relevant? The paragraph might be rewordable to make it relevant and more correct. Otherwise, it might be worth removing. --EricE (talk) 18:33, 13 October 2011 (UTC)[reply]

How long is a medium chain triglyceride?

I have found a few peer reviewed articles that give different lengths for medium chain triglycerides. If it is greater than 12 carbons it cannot passively diffuse as described in the first paragraph (and the first reference). The most common fatty acid in coconut milk is lauric acid (12C) but the range this morning said 6-10. There are a bunch of inconsistency in this article. I am trying to clean some of them up. — Preceding unsigned comment added by 128.151.242.170 (talk) 15:35, 14 August 2014 (UTC)[reply]

The peer-reviewed scientific literature, including the paper by Bach cited after the statement of chain length that starts this article, supports the definition of medium chain triglycerides (MCT) as being between 6 and 10 carbons in length. I have cleared up the inconsistencies in this article, and also cleared up the article on coconut oil that echoes the inconsistency. A 12-carbon fatty acid is not considered as a component of a MCT. 04:00, 28 August 2014 (UTC)

Revision as of 15:37, 14 August 2014 edit SineBot (talk \| contribs) Bots 2,553,283 edits m Signing comment by 128.151.242.170 - "→How long is a medium chain triglyceride?: new section" ← Previous edit		Revision as of 04:00, 28 August 2014 edit undo Blonz (talk \| contribs) 55 edits →How long is a medium chain triglyceride? Next edit →
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	I have found a few peer reviewed articles that give different lengths for medium chain triglycerides. If it is greater than 12 carbons it cannot passively diffuse as described in the first paragraph (and the first reference). The most common fatty acid in coconut milk is lauric acid (12C) but the range this morning said 6-10. There are a bunch of inconsistency in this article. I am trying to clean some of them up. <span style="font-size: smaller;" class="autosigned">— Preceding [[Wikipedia:Signatures\|unsigned]] comment added by [[Special:Contributions/128.151.242.170\|128.151.242.170]] ([[User talk:128.151.242.170\|talk]]) 15:35, 14 August 2014 (UTC)</span><!-- Template:Unsigned IP --> <!--Autosigned by SineBot-->		I have found a few peer reviewed articles that give different lengths for medium chain triglycerides. If it is greater than 12 carbons it cannot passively diffuse as described in the first paragraph (and the first reference). The most common fatty acid in coconut milk is lauric acid (12C) but the range this morning said 6-10. There are a bunch of inconsistency in this article. I am trying to clean some of them up. <span style="font-size: smaller;" class="autosigned">— Preceding [[Wikipedia:Signatures\|unsigned]] comment added by [[Special:Contributions/128.151.242.170\|128.151.242.170]] ([[User talk:128.151.242.170\|talk]]) 15:35, 14 August 2014 (UTC)</span><!-- Template:Unsigned IP --> <!--Autosigned by SineBot-->

			The peer-reviewed scientific literature, including the paper by Bach cited after the statement of chain length that starts this article, supports the definition of medium chain triglycerides (MCT) as being between 6 and 10 carbons in length. I have cleared up the inconsistencies in this article, and also cleared up the article on coconut oil that echoes the inconsistency. A 12-carbon fatty acid is not considered as a component of a MCT. 04:00, 28 August 2014 (UTC)