Effect of dietary supplementation with conjugated linoleic acid on bone mineral density, bone metabolism markers and inflammatory markers in healthy post-menopausal women: a randomized double blind placebo controlled trial

Conjugated linoleic acid [CLA] has been shown to positively influence calcium and bone metabolism in experimental animals and cell culture, but there are limited human data available. The study consisted of a double-blind, placebo-controlled trial in which 76 healthy post-menopausal women [aged 55.1] were randomly assigned to receive daily either four capsules CLA G80 containing 3.2 g isomer blend [50:50% cis-9, trans-11: trans-10, cis-12 isomers] or four capsules containing high oleic sunflower oil as placebo for 12 weeks. Urine and blood samples were collected at weeks 0 and 12 and were analyzed for biomarkers of calcium and bone metabolism and inflammatory markers [TNF-alpha and IL-6]. Subjects completed 3-days dietary records during the trial, in weeks 0 [baseline], 6 and 12. Supplementation with 3.2 g CLA isomer blend [50:50% cis-9,trans-l l:trans-10,cis-12 isomers] for 12 weeks had no significant effects on markers of bone formation [serum osteocalcin, bone-specific alkaline phosphatase] or bone resorption [urine C-telopeptide-related fraction of type 1 collagen degradation products], PTH, urinary calcium, urinary creatinine and CTP to creatinine ratio. And serum interIeukine-6 did not change significantly over 12 weeks in postmenopausal women. Under the conditions tested in this double-blind, placebo-controlled trial in postmenopausal women, 3.2 g CLA isomer blend [50:50% cis-9, trans-11: trans-10, cis-12 isomers] did not affect markers of bone metabolism and calcium

Conjugated Linoleic Acid and lipid profile of postmenopausal women

Most animal studies have shown that trans-10 and cis-12 isomers of Conjugated linoleic Acid, [CLA] tend to increase insulin resistance. But the effect of equal isomers of CLA [50:50 ratios of cis-9, trans-11: trans-10, cis-12 isomers] on lipid profiles, glucose, and insulin resistance and sensitivity in postmenopausal women is not clear. In the present study, we performed a randomized, double blind, placebo-controlled trial to examine the changes in lipid profiles, glucose, and insulin concentration following 4 CLAG80 capsules containing 3.2g CLA [50:50 ratios of cis-9,trans-ll: trans-10, cis-12 isomers] or 4 placebo capsules supplementation for 12 weeks in postmenopausal women. Seventy six healthy postmenopausal women were randomized to receive placebo or 3.2 g CLA for 12 weeks. Anthropometric measurements were done. Blood samples were collected after 12-14 hours fasting before and after intervention. Insulin resistance and insulin sensitivity were estimated based on the homeostasis [HOMA] and QUIKI models. In weeks 0, 6 and 12 during the trial, subjects completed 3d dietary records. These dietary records were coded by the same dietitian, and analyzed with the Food Processor program. There were no significant effect on serum lipids, insulin, glucose, insulin resistance and insulin sensitivity over 12 weeks in postmenopausal women. Mixed isomer CLA supplementation had no effect on serum insulin, lipids profile, glucose and insulin resistance/sensitivity during 12 weeks of intervention in postmenopausal women

[ effect of folate fortified bread on homocysteine, folate and vitamin B12 status among hyperhomocysteinemic subjects: Tehran homocysteine study]

Fortification of corn with folic acid has beneficial effects on hyperhomocysteinemia and heart disease. Folate fortification was contributed to an increase in average folate status and a reduction in serum homocysteine concentration. In this randomized clinical trial 17 men and women aged 61 +/- 5 years old with hyperhomocysteinemia with mean homocysteine concentration of 15/32 +/- 6/13 micro mol/L were recruited. Subjects received fortified bread which contained 100 micro g folic acid daily for 8 weeks. Three-day food record, food frequency questionnaire and BMI [Body Mass Index] data at baseline and week 8 were completed. Plasma homocysteine and serum folate at baseline and week 8 were measured. All dietary and statistical analyses were undertaken using Nutritionist III and SPSS release 15.0 software with paired t-test. Mean plasma homocysteine concentration decreased significantly in hyperhomocysteinemic subjects after daily consumption of folate fortified bread for 8 weeks [P<0.001].After 8 weeks serum folate concentration increased%26 [P=0.06]. Mean BMI, energy and other components of dietary intake did not change significantly. Dietary vitamin C decreased significantly [P<0.001]. Daily consumption of folic acid fortified bread, with 100 micro g folic acid, in hyperhomocysteinemic subjects for 8 weeks led to significant decrease in plasma homocysteine and an increase in serum folate

[Effects of milk replacement with regular yogurt and probiotic yogurt on blood lipid profiles of hypercholesterolemic and normocholesterolemic individuals]

Milk and fermented milk products have been known as foods with possible hypocholesterolemic effects. In this study we compared the effects of milk replacement with regular and probiotic yogurt in normocholesterolemic [N] and hypercholesterolemic [H] subjects. Twenty eight subjects with total serum cholesterol 160-280 mg/dl were included. They did not consume yogurt for 2 weeks after that 300 g/day of milk was added to their diet. Then, blood lipids were measured and they were randomly allocated to 2 groups to receive either 300g/day of ordinary yogurt or probiotic yogurt for 6 weeks as a substitution for milk. Blood lipid tests were repeated at the end of the study. Subjects in both groups were divided into these two subgroups according to their baseline blood cholesterol level: subgroup N [cholesterol < 220 mg/dl] and H [cholesterol >/= 220mg/dl]. Blood lipid changes were compared between these subgroups in each experimental group. Total cholesterol and LDL-C levels reduced in the H as compared to N subgroup after regular yogurt consumption instead of milk and the reduction of LDL-C was significant [P=0.033]. The effect of milk replacement with probiotic yogurt on total cholesterol and LDL-C reduction in H compared to N subgroup was higher than regular yogurt consumption [P=0.028 and P=0.014 for total cholesterol and LDL-C respectively]. The higher the baseline blood cholesterol level, the more beneficial effects of milk replacement with yogurt, especially probiotic yogurt. So, it is suggested for hypercholesterolemic individuals to consume more yogurt as the source of dairy products in their diet

[Comparison of the effect of a probiotic yoghurt and ordinary yoghurt on serum cholesterol levels in subjects with mild to moderate hypercholesterolemia]

Cardiovascular diseases are the first cause of death in Iran and hypercholesterolemia is one of the most important risk factors. This problem could be partially managed by dietary modifications such as supplementation of diet with dairy products and probiotic bacteria. The aim of this study was to comprise the effect of consuming a probiotic yoghurt and ordinary yoghurt on serum cholesterol levels in mild to moderate hypercholesterolemia. This randomized cross-over trial was conducted on 14 healthy subjects aged 40-65 years with total serum cholesterol 200-300 mg/dl. We asked the subjects to avoid consumption of yoghurt for a two-week pre-study period and add 300 g/day of milk to their diet. Then they were randomly allocated to 2 groups to receive either 300 g of ordinary yoghurt [fermented with S.thermophilus and L.bulgaricus] or probiotic yoghurt [fermented with a starter composed of L.acidophilus and B.lactis plus bacteria in ordinary yoghurt] for 6 weeks as substitution for milk. After a wash-out period of 7 weeks, the cross-over was made [those consuming probiotic yoghurt, changed to ordinary yoghurt and vice versa] and the study lasted for another 6 weeks. Anthropometric measurements, a 3-day dietary recall and blood lipid tests were done at the beginning [after a 2-week elimination period of yoghurt from diet] and at the end of each period. Comparison of weights, BMIs and dietary confounding factors during the period of consuming ordinary yoghurt and probiotic yoghurt, did not show any significant differences. Consumption of probiotic yoghurt in comparison with ordinary yogurt caused a significant decrease in total serum cholesterol [P=0.049]. Comparison of other blood lipid criteria did not show any significant differences between these two periods. Consumption of the yoghurt containing two probiotic bacteria, L.acidophilus and B.lactis, in comparison with ordinary yoghurt causes reduction in total serum cholesterol in mild to moderate hypercholesterolemia