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Conjugated linoleic acid increased C-reactive protein in human subjects

Published online by Cambridge University Press:  08 March 2007

Annika Smedman ,
Samar Basu ,
Stefan Jovinge ,
Gunilla Nordin Fredrikson  and
Bengt Vessby
Annika Smedman*
Affiliation:
Unit for Clinical Nutrition Research, Department of Public Health and Caring Sciences, Uppsala University, Uppsala, Sweden
Samar Basu
Affiliation:
Unit for Clinical Nutrition Research, Department of Public Health and Caring Sciences, Uppsala University, Uppsala, Sweden
Stefan Jovinge
Affiliation:
Department of Medicine/Cardiology, University Hospital MAS, Lund University, Malmö, Sweden
Gunilla Nordin Fredrikson
Affiliation:
Department of Medicine/Cardiology, University Hospital MAS, Lund University, Malmö, Sweden
Bengt Vessby
Affiliation:
Unit for Clinical Nutrition Research, Department of Public Health and Caring Sciences, Uppsala University, Uppsala, Sweden
*
*Corresponding author: Dr Annika Smedman, fax +46 18 611 79 76, email annika.smedman@pubcare.uu.se
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Abstract

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We previously showed that conjugated linoleic acid (CLA) increases 15-keto-dihydro-prostaglandin F2α, a marker for cyclooxygenase-mediated lipid peroxidation and thus an indicator of cyclooxygenase-mediated inflammation. The aim of the present study was to investigate the effects of CLA on other indicators of inflammation in human subjects, including C-reactive protein, TNF-α, TNF-α receptors 1 and 2, and vascular cell adhesion molecule-1. In a double-blind, placebo-controlled study, fifty-three human subjects were supplemented with a mixture (4·2g/d) of the isomers cis-9,trans-11 CLA and trans-10,cis-12 CLA or control oil for 3 months. CLA supplementation increased levels of C-reactive protein (P=0·003) compared with the control group. However, no changes in TNF-α, TNF-α receptors 1 and 2, and vascular cell adhesion molecule-1 were detected.

Keywords

Conjugated linoleic acidC-reactive proteinTumour necrosis factor-αInflammation
Type
Research Article
Information
British Journal of Nutrition , Volume 94 , Issue 5 , November 2005 , pp. 791 - 795
Copyright
Copyright © The Nutrition Society 2005

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