CLA Cheese Improves Heart HealthCLA Cheese Improves Heart Health

FLORENCE, ItalyDietary short-term intake of a cheese naturally rich in cis-9, trans-11 conjugated linoleic acid (CLA) appeared to cause favorable biochemical changes of atherosclerotic markers, according to a recent Italian study (Nutr, Metab, Cardio Dise. 2009) (DOI: 10.1016/j.numecd.2009.03.004). Researchers aimed 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.

A total of six females and four males, with a median age of 51.5, followed a10-week diet containing 200 g/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, interleukin-8 and tumour necrosis factor-alpha, whereas no significant differences in the placebo period were observed. With regard to haemorheological parameters, the test period significantly ameliorated erythrocytes' filtration rate with respect to the placebo period. Moreover, a reduction in the extent of platelet aggregation, induced by arachidonic acid was observed during the test period in comparison with the placebo period.