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Effect of the ingestion of CLA-enriched cheese on human blood fatty acid composition

Several lines of evidences have shown that c9,t11 CLA either in natural or synthetic forms possesses strong anticarcinogenic and antiatherogenic activities in animal models. Unfortunately, these properties are very difficult to demonstrate in humans because they could be evaluated only with a long period of supplementation and in a large population.

However, some observational studies have shown that an increased intake of dairy products, with a supposed increase of c9,t11 CLA, may lower the incidence of mammary cancer and cardiovascular events. One of the mechanisms by which c9,t11 CLA may exert its effects is by its metabolism and consequent deposition of its metabolites in tissues which may influence eicosanoid production, deeply involved in cell proliferation and inflammation, two major events in carcinogenesis and atherosclerosis.

In this project we therefore aimed to verify whether a relative low intake of CLA-enriched cheese which corresponded to the daily average intake of the Italian population, was sufficient to significantly increase plasma levels of c9,t11 CLA and its metabolites.

Our data showed that an increased of cheese c9,t11 CLA content from about 0.5-1%, which is the average concentration of c9,t11 CLA in cows cheese in the market, to 2-4 % of the CLA enriched cheese was sufficient to increase significantly the plasma levels of CLA and its metabolites in subjects who had a daily intake of 50 g of CLA enriched cheese. We therefore demonstrate that it would be envisaged to increase c9,t11 CLA at least up to 2 % in dairy products in order to have a significantly change in plasma fatty acid profile.

Reported by

Università degli Studi di Cagliari (UCDBS)
Dipartimento di Biologia Sperimentale, Sezione di Patologia Sperimentale, Cittadella Universitaria, Monserrato
09042 Cagliari
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