Effect of a Low-Calorie MCT-Rich Traditional Minangkabau Diet on Obese Individuals

This study was conducted within the Faculty of Medicine and the Faculty of Public Health at Andalas University, Padang, and received ethical approval from the Research Ethics Committee of the Faculty of Medicine, Andalas University. The study population consisted of educational staff with a body mass index (BMI) greater than 25 kg/m². Study participants were educational staff who agreed to participate and provided written informed consent. A total of 40 participants were included in the study, comprising 20 participants in the intervention group and 20 participants in the control group. The study was conducted over a period of 12 weeks (90 days). One week prior to the intervention, dietary intake was assessed using the 24-hour food recall method. Anthropometric measurements were performed using calibrated instruments by trained personnel. Participants in both the intervention and control groups underwent a one-week pre-intervention period (baseline period, from day -6 to day 0), during which they were instructed not to consume any supplements. Anthropometric measurements, blood pressure, body fat percentage, fasting blood glucose levels, lipid profile, leptin concentrations, and DNA methylation of the leptin gene promoter were assessed on day 0 and day 90. Dietary intake data obtained from the 24-hour food recall interviews were analyzed using the NutriSurvey 2005 software. The dietary intervention was designed to provide an energy deficit of 500-600 kcal compared with participants' habitual daily intake. The diet was based on traditional Minangkabau foods. Participants in the intervention group were provided with daily menu plans for breakfast, lunch, and dinner. The dietary intervention was prepared independently by participants in accordance with the dietary guidelines and menus provided. In contrast, the control group followed a standard nutritionally balanced diet according to individual requirements. Participants were instructed to record their daily food intake in a food diary, which was collected and evaluated twice weekly (on weekdays and weekends). In addition, the research team monitored and motivated all participants through WhatsApp groups. Data analysis was performed using SPSS software.