Coconut fat intake may compromise long-term blood glucose control

Consumption of coconut fat in meals appears to increase postprandial glucose as a result of a decrease in insulin, according to a study. Furthermore, long-term intake of coconut fat may increase insulin resistance and be detrimental for glycaemic control.

Researchers conducted a systematic review and meta-analysis of randomized clinical trials that evaluated the acute and long-term (ie, >10 days) effects of coconut oil on glycaemic control. They accessed multiple online databases and identified seven interventional studies that reported the acute effects, and 11 interventional studies that presented the long-term effects of coconut fat for inclusion in the meta-analysis.

Pooled data, obtained using DerSimonian-Liard random-effects meta-analyses, showed that eating meals with coconut fat led to an acute increase in the incremental area under the curve (AUC) of glucose (p=0.046) and an acute reduction in the incremental AUC of insulin (p=0.037) as compared with control meals.

Long-term coconut fat intake resulted in an elevation in the Homeostatic Model Assessment (HOMA) for Insulin Resistance (p=0.049) relative to control meals, but there was no marked effect on fasting glucose, insulin, or HOMA-beta cell function.

Rich in saturated medium-chain fatty acids, coconut oil is purported to be good for cardiovascular health. The present data, however, challenge the popular claim that coconut fat could improve glycaemic control.