Effects of a dairy product (pecorino cheese) naturally rich in cis-9, trans-11 conjugated linoleic acid on lipid, inflammatory and haemorheological variables: A dietary intervention study
Received 16 December 2008; received in revised form 27 February 2009; accepted 6 March 2009. published online 28 May 2009.
Abstract
Background and aim
Some studies recently reported a favourable effect for cis-9, trans-11 conjugated linoleic acid (CLA) on plasma lipoprotein profile of healthy subjects. Aim of this crossover intervention study was to evaluate the influence of a short-term dietary intake of a cheese derived from sheep's milk naturally rich in CLA on several atherosclerotic biomarkers, in comparison with a commercially available cheese.
Methods and results
Ten subjects (6 F; 4 M) with a median age of 51.5 followed for 10 weeks a diet containing 200g/week of cheese naturally rich in CLA (intervention period) and for the same period a diet containing a commercially available cheese of the same quantity (placebo period). Consumption of the dairy product naturally rich in cis-9, trans-11 CLA determined a significant (p<0.05) reduction in inflammatory parameters such as interleukin-6 (pre: 8.08±1.57 vs. post: 4.58±0.94pg/mL), interleukin-8 (pre: 45.02±5.82 vs. post: 28.59±2.64pg/mL), and tumour necrosis factor-α (pre: 53.58±25.67 vs. post: 32.09±17.42pg/mL) whereas no significant differences in the placebo period were observed. With regard to haemorheological parameters, the test period significantly ameliorated erythrocytes' filtration rate (pre: 7.61±0.71% vs. post: 9.12±0.97%; p=0.03) with respect to the placebo period. Moreover, a reduction in the extent of platelet aggregation, induced by arachidonic acid [pre: 87.8±1.76% vs. post: 77.7±3.56%; p=0.04] was observed during the test period in comparison with the placebo period.
Conclusions
Dietary short-term intake of the tested dairy product naturally rich in cis-9, trans-11 CLA appeared to cause favourable biochemical changes of atherosclerotic markers.
aDepartment of Medical and Surgical Critical Care, Thrombosis Centre, University of Florence, Italy
bRegional Agency of Nutrition, Azienda Ospedaliero-Universitaria Careggi, Florence, Italy
cDipartimento di Scienze Zootecniche, Facoltà di Agraria, University of Florence, Italy
dDon Carlo Gnocchi Foundation, Onlus IRCCS, Impruneta, Florence, Italy
eCentro Interdipartimentale per la Ricerca e la Valorizzazione degli Alimenti (CeRA), University of Florence, Italy
Corresponding author. Department of Medical and Surgical Critical Care, Thrombosis Centre, University of Florence. Viale Morgagni 85, 50134 Florence, Italy. Tel.: +39 055 7949420; fax: +39 055 7949418.
ABSTRACT