Conjugated linoleic acid in adipose tissue and risk of myocardial infarction
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Date
2010
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Volume Title
Publisher
The American Journal of Clinical Nutrition, 92:34-40
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1-7
Abstract
Background: Despite the high saturated fat content of dairy products, no clear association between dairy product intake and risk of myocardial infarction (MI) has been observed. Dairy products are the main source of conjugated linoleic acid (CLA; 18:2n27t), which is produced by the ruminal biohydrogenation of grasses eaten by cows. Pasture-grazing dairy cows have more CLA in their milk than do grain-fed cows. Some animal models have reported beneficial effects of CLA on atherosclerosis.
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Keywords
ENFERMEDADES CRONICAS, INFARTO MIOCARDIO