Conjugated Linoleic Acid in Human Health: Effects on Weight Control

Chen, Phoebe B.; Park, Yeonhwa

doi:10.1016/b978-0-12-816093-0.00025-2

Cited by 11 publications

(5 citation statements)

References 219 publications

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“…Moreover, some previous studies revealed that CLA could be a moderate anti-obesity agent without generating clinically relevant effects. This effect owes to CLA's relatively limited reductions in BM (upwards of 5 %) and FM (approaching 8 %), as noted in prior investigations (108,110) . Further, CLA administration might aid in targeted FM reduction (e.g.…”

Section: Meta-analysis Resultssupporting

confidence: 57%

“…Overall effect 39 -0 Numerous mechanisms of action in regulating body anthropometrics and composition following ingestion of CLA have been suggested, resulting from animal and human studies. For example, CLA seems to enhance fat mobilisation and oxidation, reduce the size of adipocytes, regulate lipolysis by adipocytes, increase apoptosis in preadipocytes and adipocytes, reduce adipocyte differentiation through interaction with PPAR-γ, and modulate cytokines-/adipokines-associated mechanisms (108) . Despite promising results in animal studies regarding an inverse relationship between CLA and obesity, evidence in humans supporting the role of CLA in reducing BM and improving repartitioning of body fat and FFM is limited.…”

Section: Meta-analysis Resultsmentioning

confidence: 99%

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The effects of conjugated linoleic acid supplementation on anthropometrics and body composition indices in adults: a systematic review and dose–response meta-analysis

Asbaghi,

Shimi,

Hosseini Oskouie

et al. 2023

Br J Nutr

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Prior meta-analytic investigations over a decade ago rather inconclusively indicated that conjugated linoleic acid (CLA) supplementation could improve anthropometric and body composition indices in the general adult population. More recent investigations have emerged, and an up-to-date systematic review and meta-analysis on this topic must be improved. Therefore, this investigation provides a comprehensive systematic review and meta-analysis of randomized controlled trials (RCTs) on the impact of CLA supplementation on anthropometric and body composition (body mass [BM], boy mass index [BMI], waist circumference [WC], fat mass [FM], body fat percentage [BFP], and fat-free mass [FFM]) markers in adults. Online databases search, including PubMed, Scopus, the Cochrane Library, and Web of Science up to March 2022, were utilized to retrieve RCTs examining the effect of CLA supplementation on anthropometric and body composition markers in adults. Meta-analysis was carried out using a random-effects model. The I2 index was used as an index of statistical heterogeneity of RCTs. Among the initial 8351 studies identified from electronic databases search, 70 RCTs with 96 effect sizes involving 4159 participants were included for data analyses. The results of random-effects modeling demonstrated that CLA supplementation significantly reduced BM (WMD: -0.35, 95% CI: -0.54, -0.15, p<0.001), BMI (WMD: -0.15, 95% CI: -0.24, -0.06, p=0.001), WC (WMD: -0.62, 95% CI: -1.04, -0.20, p=0.004), FM (WMD: -0.44, 95% CI: -0.66, -0.23, p<0.001), BFP (WMD: -0.77 %, 95% CI: -1.09, -0.45, p<0.001), and increased FFM (WMD: 0.27, 95% CI: 0.09, 0.45, p=0.003). The high-quality subgroup showed that CLA supplementation fails to change FM and BFP. However, according to high-quality studies, CLA intake resulted in small but significant increases in FFM and decreases in BM and BMI. This meta-analysis study suggests that CLA supplementation may result in a small but significant improvement in anthropometric and body composition markers in an adult population. However, data from high-quality studies failed to show CLA’s body fat-lowering properties. Moreover, it should be noted that the weight loss properties of CLA were small and may not reach clinical importance.

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Section: Meta-analysis Resultssupporting

confidence: 57%

Section: Meta-analysis Resultsmentioning

confidence: 99%

The effects of conjugated linoleic acid supplementation on anthropometrics and body composition indices in adults: a systematic review and dose–response meta-analysis

Asbaghi,

Shimi,

Hosseini Oskouie

et al. 2023

Br J Nutr

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“…Increasing contents of C18:2 cis -9, trans -11 (also known as rumenic acid) is desirable in dairy products. Human studies have reported the health advantages of consuming C18:2 cis -9, trans -11, since it might improve cancer prevention, cardiovascular diseases, immune and inflammatory responses, and bone health [33]. It should be noted that the primary dietary sources of C18:2 cis -9, trans -11 for humans are dairy products and meat products from ruminant animals.…”

Section: Resultsmentioning

confidence: 99%

Effect of Feeding Cows with Unsaturated Fatty Acid Sources on Milk Production, Milk Composition, Milk Fatty Acid Profile, and Physicochemical and Sensory Characteristics of Ice Cream

Vargas‐Bello‐Pérez

Cancino‐Padilla

Geldsetzer-Mendoza

et al. 2019

Animals

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Simple SummaryThe objective of this study was to evaluate the effects of supplementation of dairy cows’ diets with different fatty acid (FA) sources on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream. Supplementation (3% dry matter (DM)) of diets with soybean oil (SO) and fish oil (FO) did not have detrimental effects on milk production, milk composition, or ice cream physicochemical and sensory characteristics. From a human standpoint, SO and FO improved the FA profile of milk.AbstractThe objective of this study was to evaluate the effects of supplementation of dairy cows with different fatty acid sources (soybean oil (SO) and fish oil (FO)) on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream. During 63 days, fifteen Holstein cows averaging 198 ± 35 days in milk were assigned to three groups: control diet with no added lipid (n = 5 cows); and supplemented diets with SO (n = 5 cows; unrefined SO; 30 g/kg DM) or FO (n = 5 cows; FO from unrefined salmon oil; 30 g/kg DM). Milk production, milk fat, and milk protein were not affected by treatments. Saturated fatty acids in milk fat were decreased with SO and FO compared with control. C18:2 cis-9, cis-12 was increased with SO whereas C18:2 cis-9, trans-11, C20:3n-3, C20:3n-6, C20:5n-3, and C22:6n-3 were the highest with FO. Draw temperature and firmness were higher in SO compared to control and FO ice creams. Melting resistance was higher in FO compared with control and SO ice creams. Supplementation of cow diets with SO and FO did not have detrimental effects on milk production, or ice cream physicochemical and sensory characteristics.

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“…Conjugated linoleic acid is currently commercialized as a diet supplement due to its potential health benefit; notwithstanding, such supplements contain free fatty acids while natural sources comprise CLA as triglycerides. This difference might impact the bioavailability and bioactivity of CLA when consumed in commercial supplements 34 .…”

Section: Discussionmentioning

confidence: 99%

Nutritional Aspects of Ghee Based on Lipid Composition

Peña-Serna¹,

Gomez-Rami²,

Zapata-Lop³

2019

Pakistan J. of Nutrition

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Background and Objective: Ghee is a dairy product produced from milk, cream or butter of buffalo or cow and for a long time, it has been widely consumed in Asia and the Middle East; nonetheless, in the last few years, the population of the American continent has increased its consumption. For that reason, as well as the lack of a nutritional evaluation of the dairy product, the aim of this study was to establish the fatty acid profile of ghee to define the risks and/or benefits of ghee in human nutrition and health. Materials and Methods: Ghee was elaborated from cow and buffalo butter using the cream butter method and the fatty acid profiles of both samples were determined using gas chromatography with flame ionization detector-GC/FID. Three batches of each type of ghee were produced and a total of eighteen samples were assessed. The data were statistically analyzed by one-way ANOVA followed by the least-significance difference test. Results: The main component of both ghee samples was the lipid fraction comprising approximately 99% of the product from which, 83% (cow) and 85% (buffalo) were fatty acids. The saturated fatty acids were present in the highest proportion (>50%) and palmitic, myristic and stearic acids were dominant; followed by monounsaturated fatty acids (20%), mainly oleic acid; polyunsaturated fatty acids (1.6% for buffalo and 2.6% for cow); and ruminant trans fatty acids (3.5%), where the concentration of conjugated linoleic acid (CLA) exhibited differences between cow (1%) and buffalo ghee (0.8%). Conclusion: According to the fatty acid profile and the review of the scientific literature, it was inferred that ghee, either from cow or buffalo milk, has no significant benefits for human nutrition due to the low CLA content and the high saturated fatty acid concentration.

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Conjugated Linoleic Acid in Human Health: Effects on Weight Control

Cited by 11 publications

References 219 publications

The effects of conjugated linoleic acid supplementation on anthropometrics and body composition indices in adults: a systematic review and dose–response meta-analysis

The effects of conjugated linoleic acid supplementation on anthropometrics and body composition indices in adults: a systematic review and dose–response meta-analysis

Effect of Feeding Cows with Unsaturated Fatty Acid Sources on Milk Production, Milk Composition, Milk Fatty Acid Profile, and Physicochemical and Sensory Characteristics of Ice Cream

Nutritional Aspects of Ghee Based on Lipid Composition

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