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Health effects of conjugated linoleic acid; implications for dairy production

Reference	EFH14963
Principal Investigator / Supervisor	Professor Philip Calder
Co-Investigators / Co-Supervisors	Professor David Beever, Professor Robert Grimble, Dr Christopher Reynolds, Professor Christine Williams, Professor Parveen Yaqoob
Institution	University of Southampton
Department	Development Origin of Health and Disease
Funding type	Research
Value (£)	414,344
Status	Completed
Type	Research Grant
Start date	01/09/2001
End date	31/08/2004
Duration	36 months

Abstract

The main sources of conjugated linoleic acid (CLA) in the human diet are dairy products. Different feeding strategies may give rise to different amounts of CLA in cows' milk and to different ratios of various CLA isomers. The objectives of this project are to determine the effects of specific CLA isomers on health-related outcomes in humans and to establish feeding strategies to enhance the CLA content of cows' milk. We will evaluate strategies to increase the amounts of 10-trans and 11- trans CLA in cows' milk, determine the effects of three levels of two CLA isomers on blood lipid concentrations and immune function in healthy humans, produce dairy products enriched in CLA, and determine the effects of dietary intervention with CLA-enriched diary products on blood lipid concentrations and immune function in healthy humans.

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	LINK: Eating, Food and Health (EFH) [1999-2002]
Funding Scheme	X – not Funded via a specific Funding Scheme

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