Conjugated linoleic acid in whole cow's milk, a likely dietary strategy to improve fat loss
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Keywords

Whole cow's milk
CLA
fat mass

How to Cite

Merchant Careaga, D., & Guerrero Orjuela, L. S. (2022). Conjugated linoleic acid in whole cow’s milk, a likely dietary strategy to improve fat loss. REDCieN, 7(1), 2–12. Retrieved from http://redcien.com/index.php/redcien/article/view/108

Abstract

Whole cow's milk consumption enhances body composition, but the mechanism has not yet been elucidated. Milk´s fat fraction contains conjugated linoleic acid (ALC), which has been attributed the reduction of fat mass without affecting fat-free mass in humans. ALC is generated during linoleic acid metabolism in the digestive system of ruminant animals. And then is integrated into the fat fraction of milk and meat. Of the 28 known isomers, 9 cis-11 trans, and 10 trans-12 cis are the most abundant. Derived from their effects on body decreased fat mass, gut microbiota homeostasis, insulin resistance improvement, atherosclerosis regression and decreased hepatomas in rats, several supplements have been developed, but the results magnitude is not the same as that observed through natural vehicles (milk and meat). Over time it has been found that this is due the fact that the isomer responsible for the beneficial effects is 10 trans-12 cis, which is abundant in natural vehicles, but not in supplements. This confirms that we should return to natural sources of ALC. It is desirable to confirm, with the participation of humans, whether the total fat contained in LEV has a positive effect on fat mass loss, to be able to restate strategies for obesity control.

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