Effect of vaccenic acid on CLA plasma
A number of studies have been published which indicated that trans fatty acids (TFAs) in dairy products can have a detrimental effect. This effect is even greater than with saturated fatty acids (SFAs). This is because they increase 'bad' low density lipoprotein (LDL) cholesterol, which at high levels can initiate cardiovascular disease. Furthermore, they can decrease 'good' high density lipoprotein (HDL) cholesterol which can help protect against heart disease. Studies have also pointed to a mechanism by which trans and saturated fats may influence high levels of cholesterol in the blood. TFAs can be formed during industrial processing in the hydrogenation of oils. Trans fatty acids may also be found in animal fat as a result of a series of enzyme reactions in the rumen. There are however, major differences between TFAs in the two different types of fat. A major product of the enzyme reactions in biohydrogenation is vaccenic acid, which becomes rumenic acid. The BIOCLA project studied how vaccenic acid present in CLA-enriched cheese affected CLA plasma levels in human beings. The results indicated that vaccenic acid significantly contributed to CLA plasma levels.
