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Issue 210 Item 5 Linoleic Acid Supplementation Reduces Body Fat Mass & Increases

Jul 5, 2004
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Conjugated linoleic acid (CLA) supplementation reduced body fat mass (BFM) in healthy, overweight adults. "CLA is a mixture of linoleic acid isomers with conjugated double bonds. CLA was first identified when extracts from fried beef were found to be anticarcinogenic," write Jean-Michel Gaullier, from the Scandinavian Clinical Research AS in Kjeller, Norway, and colleagues. "Short-term trials showed that CLA may reduce BFM and increase lean body mass (LBM), but the long-term effect of CLA was not examined."

To determine the effect during one year of CLA on body composition and safety in healthy overweight adults, 180 volunteers with body mass index (BMI) of 25 to 30 kg/m2 were given an ad libitum diet and randomized to supplementation with CLA-free fatty acid (FFA), CLA-triacylglycerol, or olive-oil placebo.

 

Compared with the placebo group, mean BFM was 8.7% ± 9.1% lower in the CLA-triacylglycerol group and 6.9% ± 9.1% lower in the CLA-FFA group (P < .001). LBM was 1.8% ± 4.3% greater in the CLA-FFA group than in the placebo group (P = .002). These changes were not associated with diet or exercise.

Relative to baseline, low-density lipoprotein (LDL) cholesterol increased in the CLA-FFA group (P = .008), high-density lipoprotein (HDL) cholesterol decreased in the CLA-triacylglycerol group (P = .003), and lipoprotein(a) increased in both CLA groups (P < .001). Fasting blood glucose concentrations remained stable in all three groups. Although glycated hemoglobin increased from baseline in all groups, there was no significant difference between groups.

"Long-term supplementation with CLA-FFA or CLA-triacylglycerol reduces BFM in healthy overweight adults," the authors write. "Future studies are needed to address the role of CLA in [cardiovascular disease], diabetes, and oxidative stress."

CLA-FFA and CLA-triacylglycerol given in 4.5-g daily dosage for one year to overweight adults reduces BFM. The effect on BFM is greatest in women and in those with highest BMI at baseline.
Am J Clin Nutr. 2004;79:1118-1125

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