Survey of the Conjugated Linoleic Acid Contents of Dairy Products

Lin, Hui; Boylston, D.; Chang, Maria Hsia; Luedecke, L.O.; Shultz, Terry D.

doi:10.3168/jds.s0022-0302(95)76863-1

Cited by 274 publications

(209 citation statements)

References 15 publications

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“…Milk lipids constitute the principal dietary source of dietary CLA (Lin et al, 1995). Studies of cell lines have shown that CLA inhibits the proliferation of colorectal, breast and skin tumour cells (Parodi, 1997), mammary tumorigenesis in rats (Ip & Scimeca, 1997) and decreases the number of aberrant crypt foci in rats on 2-amino-3-methylimidazo [4,5-f] quinoline-induced colon carcinogenesis (Liew et al, 1995).…”

Section: Fatsmentioning

confidence: 99%

Dairy products and colorectal cancer. A review of possible mechanisms and epidemiological evidence

2003

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Objectives: This review provides an overview of the principal hypotheses and epidemiological evidence of the possible links between colorectal cancer and intake of milk and=or dairy products. Methods: The first section outlines the main hypotheses about the possible effect of calcium, vitamin D, fats and other milk components. The possible role of acid lactic bateria in fermented products is also discussed. The second section is a summary of the published epidemiological evidence. The results on milk, cheese and yoghurt are summarized using a meta-analytical approach. The results of studies on calcium and vitamin D are briefly described. Results: Case -control studies are heterogeneous and, on average, do not provide evidence of association between total intake of total dairy products, milk, cheese or yoghurt and colorectal cancer risk. The average result from cohort studies support the hypothesis of a protective effect of total dairy products (odds ratio (OR): 0.62; 95% confidence interval (CI): 0.52 -0.74; P heterogeneity test: 0.93) and for milk (OR: 0.80; 95% CI: 0.68 -0.95; P heterogeneity: 0.77). No association was found between cheese (OR: 1.10; 95% CI: 0.88 -1.36; P heterogeneity: 0.55) or yoghurt (OR: 1.03; 95% CI: 0.83 -1.28; P heterogeneity: 0.69) in cohort studies. Conclusions: Cohort studies consistently found a protective effect of total dairy products and milk intake, but the evidence is not supported by case -control studies. No relationship was found with cheese or yoghurt intake. As the number of cohort studies is still limited, their results need to be confirmed by other prospective studies.

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Section: Fatsmentioning

confidence: 99%

Dairy products and colorectal cancer. A review of possible mechanisms and epidemiological evidence

2003

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“…In human studies often not the same effects suggested based on animal studies are found. The CLA content in dairy products was 0.338 to 0.796 g·100 g -1 lipid in a survey of 22 different dairy products and cheeses from a supermarket in Pullmann, Washington [41]. Collomb et al [11] found in a study of 44 milk samples from three different regions in Switzerland (lowlands, mountains and highlands) CLA concentrations of 0.87, 1.61 and 2.36 g·100 g -1 lipid, respectively.…”

Section: Introductionmentioning

confidence: 99%

Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review

Bisig

Eberhard

Collomb

et al. 2007

Lait

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-An overview of the present knowledge on the influences of dairy processing and storage on the content of conjugated linoleic acids (CLA) and to possible differences between organic and standard products is given. In organic dairy products CLA was reported to be from not significantly up to 135% higher. Newer studies on the effect of heating steps show no changes in CLA content or isomer profiles, with the exception of microwaving, where CLA was decreased by up to 53%. In commercial dairy products no effects of fermentation on CLA content were observed. Recent studies on cheese showed no changes in the CLA content during manufacturing or ripening. CLA content was stable during butter-making out of CLA-enriched milk. In several more recent investigations with probiotic bacteria (lactic acid bacteria such as Lactobacillus rhamnosus or Lactobacillus acidophilus, and propionibacteria and bifidobacteria such as B. breve and B. dentium) or other strains of these bacteria groups on a laboratory scale, an increase in CLA could be observed under the condition that free linoleic acid (LA) was available in the culture medium. Conversion rates reached up to 87% with Propionibacteria freudenreichii ssp. shermanii. In cultivated form, B. breve reached a comparably high concentration of 398 mg CLA·L -1 broth. Especially high concentrations of up to 40 g CLA·L -1 broth could be produced with resting cells of Lactobacillus plantarum and Lb. acidophilus or with immobilised cells of Lb. delbrueckii ssp. bulgaricus. CLA formation in yoghurt could be observed under the condition that free LA was added. After 14 days of storage the increase was 77%. Specific procedures allow one to increase the content of CLA in a fraction. These procedures are dry fractionation (63% increase), fractionation using supercritical carbon dioxide (89% increase) and crystallisation (concentration 2.5 times). Numerous studies on the shelf-life stability of CLA-enriched dairy products showed no significant differences in flavour quality parameters. conjugated linoleic acid / dairy product / processing / shelf-life stability / organic product 共轭亚油酸 / 乳制品 / 加工 / 货架稳定性 / 有机的Résumé -Influence de la fabrication sur la composition des acides gras et la concentration en acides linoléiques conjugués dans des produits laitiers biologiques et standards. La présente étude donne une vue d'ensemble des connaissances concernant l'influence de la fabrication et du stockage des produits laitiers sur la concentration en acides linoléiques conjugués (CLA) et les différences possibles entre les produits biologiques et les produits standards. Dans les produits laitiers bio, il est reporté que la concentration en CLA est plus élevée dans des proportions allant de non significatif à 135 %. Il ressort de nouvelles études conduites sur l'effet du chauffage que celui-ci n'entraîne aucune modification au niveau de la concentration en CLA ou de la répartition des isomères, à l'exception du chauffage par micro-onde avec lequel la concentration en CLA pouvait être inférieure ...

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“…1 The major dietary source of CLA for humans is ruminant meats, such as beef, lamb and dairy products including milk and cheese. 2,3 The major isomer of CLA in natural foods is cis-9, trans-11 (c9t11). 4,5 Research on the biological functions and health benefits of CLA dates back to the 1980s when Ha et al 6 made the seminal observation that CLA mixtures isolated from grilled beef or from a base-catalyzed isomerization of linoleic acid, inhibited chemically induced skin neoplasia in mice.…”

Section: Introductionmentioning

confidence: 99%

Conjugated linoleic acid and obesity control: efficacy and mechanisms

2004

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Obesity is associated with high blood cholesterol and high risk for developing diabetes and cardiovascular disease. Therefore, management of body weight and obesity are increasingly considered as an important approach to maintaining healthy cholesterol profiles and reducing cardiovascular risk. The present review addresses the effects of conjugated linoleic acid (CLA) on fat deposition, body weight and composition, safety, as well as mechanisms involved in animals and humans. Animal studies have shown promising effects of CLA on body weight and fat deposition. The majority of the animal studies have been conducted using CLA mixtures that contained approximately equal amounts of trans-10, cis-12 (t10c12) and cis-9, trans-11 (c9t11) isomers. Results of a few studies in mice fed CLA mixtures with different ratios of c9t11 and t10c12 isomers have indicated that the t10c12 isomer CLA may be the active form of CLA affecting weight gain and fat deposition. Inductions of leptin reduction and insulin resistance are the adverse effects of CLA observed in only mice. In pigs, the effects of CLA on weight gain and fat deposition are inconsistent, and no adverse effects of CLA have been reported. A number of human studies suggest that CLA supplementation has no effect on body weight and insulin sensitivity. Although it is suggested that the t10c12 CLA is the antiadipogenic isomer of CLA in humans, the effects of CLA on fat deposition are marginal and more equivocal as compared to results observed in animal studies. Mechanisms through which CLA reduces body weight and fat deposition remain to be fully understood. Proposed antiobesity mechanisms of CLA include decreased energy/food intake and increased energy expenditure, decreased preadipocyte differentiation and proliferation, decreased lipogenesis, and increased lipolysis and fat oxidation. In summary, CLA reduces weight gain and fat deposition in rodents, while produces less significant and inconsistent effects on body weight and composition in pigs and humans. New studies are required to examine isomer-specific effects and mechanisms of CLA in animals and humans using purified individual CLA isomers.

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Survey of the Conjugated Linoleic Acid Contents of Dairy Products

Cited by 274 publications

References 15 publications

Dairy products and colorectal cancer. A review of possible mechanisms and epidemiological evidence

Dairy products and colorectal cancer. A review of possible mechanisms and epidemiological evidence

Influence of processing on the fatty acid composition and the content of conjugated linoleic acid in organic and conventional dairy products - a review

Conjugated linoleic acid and obesity control: efficacy and mechanisms

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