Estimation of cis-9, trans-11 conjugated linoleic acid content in UK foods and assessment of dietary intake in a cohort of healthy adults

Dietary conjugated linoleic acid (CLA) from ruminant-derived foods may be potentially beneficial to health. The quantity of cis-9, trans-11 CLA and trans-10, cis-12 CLA in a range of UK foodstuffs (112 foods) was determined using triple-column silver ion HPLC. The cis-9, trans-11 CLA content ranged from 1·9 mg/g lipid (mild Cheddar) to 7·3 mg/g lipid (processed cheese) in cheeses, from 0·9 mg/g lipid (ice cream) to 3·7 mg/g lipid (double cream) in non-cheese dairy products, and from 2·9 mg/g lipid (Swedish meatballs) to 6·0 mg/g lipid (minced lamb) in meat products. cis-9, trans-11 CLA concentrations for chocolate and sweets ranged from 0·1 mg/g lipid (hot chocolate) to 4·8 mg/g lipid (buttermint). The trans-10, cis-12 CLA isomer was undetected or negligible in the food samples examined. To provide information about dietary cis-9, trans-11 CLA intakes in the UK, a study was performed to estimate the daily intake of CLA in a cohort of eighteen healthy volunteers (nine female and nine male; aged 21–60 years; mean BMI = 24·0 kg/m2 (sd 2·2)) with a 7-d weighed food record. This information combined with the CLA isomer contents of UK foodstuffs was used to estimate the daily intake of the cohort. The mean daily intake of cis-9, trans-11 CLA was estimated to be 97·5 (sd 73·3) mg/d. Due to its potential health benefits, it is important to determine the CLA content of food and dietary intake as these data will be useful in determining the role of CLA in health and disease.

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Conjugated linoleic acid: new possibilities to create functional meat products

Vsyo o myase ◽

10.21323/2071-2499-2018-5-14-17 ◽

2018 ◽

pp. 14-17

Author(s):

A.B. Lisitsyn ◽

◽

I.M. Chernukha ◽

O.I. Lunina ◽

◽

...

Keyword(s):

Linoleic Acid ◽

Conjugated Linoleic Acid ◽

Meat Products

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Relationship between anthropometrics and dietary intake of conjugated linoleic acid (CLA) in college age students

The FASEB Journal ◽

10.1096/fasebj.27.1_supplement.847.16 ◽

2013 ◽

Vol 27 (S1) ◽

Author(s):

Robert S. Tyzbir ◽

Young Hyun Kim

Keyword(s):

Linoleic Acid ◽

Dietary Intake ◽

Conjugated Linoleic Acid ◽

College Age

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Dietary intake of antioxidants in the Czech RepublicDietary

Czech Journal of Food Sciences ◽

10.17221/176/2011-cjfs ◽

2012 ◽

Vol 30 (No. 3) ◽

pp. 268-275 ◽

Cited By ~ 3

Author(s):

K. Joudalová ◽

Z. Réblová

Keyword(s):

Dietary Intake ◽

Daily Intake ◽

Meat Products ◽

Potential Method ◽

Antioxidant Potential ◽

Cereal Products ◽

Milk Products ◽

Vegetable Products ◽

Egg Products ◽

Potato Products

The intake of extractable antioxidants in theCzech Republicwas studied using the FRAP (ferric reducing antioxidant potential) method applied to water-methanol extracts. The daily intake of these antioxidants was 16.6 mmol generated Fe(II) for men and 15.0 mmol for women (i.e. 8300 and 7500 μmol Trolox equivalents). The largest sources of antioxidants were coffee (43.1% of overall intake for men and 54.6% for women) and beer (15% for men vs. 1.8% for women). Other significant sources of antioxidants were tea, vegetables and vegetable products (including potatoes and potato products), fruit and fruit products, cereal products, wine, sugars and sweets, spices and meat and meat products. Small amounts of antioxidants (less than 1.0% of overall intake) were supplied by nuts and seeds, milk and milk products and fats, while pulses, eggs and egg products, convenience foods and cheese were insignificant sources of antioxidants. Within the fruit and fruit products category, apples were the most significant source of extractable antioxidants, and in the vegetable and vegetable products category, peppers were the largest source of antioxidants.  

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Dietary effect on bovine milk fat conjugated linoleic acid content

BSAP Occasional Publication ◽

10.1017/s1463981500040875 ◽

2000 ◽

Vol 25 ◽

pp. 283-293

Author(s):

F. Lawless ◽

J.J. Murphy ◽

S. Fitzgerald ◽

B. O’Brien ◽

R. Devery ◽

...

Keyword(s):

Fatty Acid ◽

Linoleic Acid ◽

Conjugated Linoleic Acid ◽

Growth Rates ◽

Milk Fat ◽

Methyl Esters ◽

Bovine Milk ◽

Fold Increase ◽

Linoleic Acid Content ◽

Grass Growth

AbstractConjugated linoleic acid (cis-9, trans-11-C18:2; CLA) in milk arises as a result of microbial biohydrogenation of dietary linoleic and linolenic acids in the rumen (Kepler and Tove, 1967). Milk fat CLA concentrations were significantly (P<0.05) higher when cows were fed silage supplemented with pulp’n brew (a mixture of brewers grains, a by-product of the brewing industry, and sugar beet pulp in dry matter proportions of 0.65:0.35), compared with silage alone (Trial 1). Intake of spring grass resulted in a 2.1–fold increase in milk fat CLA concentrations over cows receiving autumn grass. Throughout lactation in Trial 2, spring calving cows produced higher milk fat CLA concentrations (from 0.5-2.7 g/100 g fatty acid methyl esters (FAME)) than autumn calving cows (0.3-1.7 g/100 g FAME); the former having spent 80% and the latter 50% of lactation on pasture. The CLA content was higher in late lactation milk compared with early lactation milk in both herds. There were no significant differences in milk yields or milk constituent yields between the herds. Manufacturing milk obtained between March and September was analyzed for milk fatty acid composition and the data correlated with grass growth throughout the season. Significant positive correlations were obtained between grass growth rates and concentrations of CLA and linolenic acid in milk fat. The data indicate that seasonal variation in milk fat CLA concentrations may be attributed to variation in pasture growth rates.

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