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JarheadChiro
New member
For those who care, I'm starting my Clerkship at Emory in Jan.
and I'm already a Chiropractor.
I should be receiving my M.D. in 2006
Conjugated Linoleic Acid
(CLA)
If you are one of the thousands of Americans who are adamant about not eating anything with fat, you may be seriously jeopardizing your health. Wait a minute, you may think: Health experts have been preaching low fat as the way to avoid major health problems for years, haven't they? So, what am I saying?
Nutritional research has linked high fat consumption to the development of cancer, heart disease, diabetes, and obesity for the past fifty years. It has taken a long time for the message to sink in. Dietary trends in North America have continued to show increased fat consumption with reduced fiber, fruit and vegetable consumption, as well as reduced physical activity.
We love the creamy texture of fat. It contributes a pleasant sensation to the foods containing it. So much so, that we have not wanted to give it up.
However, we have finally begun to realize that fat is bad for us-creating a frenzy to avoid all fat at all costs. Public demand for favorite snack foods has spawned a new industry of fat-free products. Not to mention the substituting of sugar for dietary fat, which is even worse for ones health.
People generally choose to avoid fat for one of these reasons:
- To control or lose weight
- To reduce cardiovascular risk
- To reduce cancer risk
- To reduce diabetic complications
I list weight control first, not necessarily because it is the most important, but because it's the most evident. The others may be more important for long term health, but aren't as visible. Keep in mind that fat accumulation around your middle signals fat accumulation the inside as well!! This is only half the story about fat and health, however.
For more than a half a century, evidence has accumulated that shows a relationship of both level and type of dietary fat to the development of cancer. I have added emphasis to the words level and type. Avoiding fat in your diet reduces fat levels and that is good. It also reduces the type of fat you need to maintain health and that is not good.
We all need fatty acids to remain healthy. They are as important to us as vitamins and minerals in helping your body function at its best. Fatty acids have yet to be assigned "referenced daily intakes"(RDI) because authorities have not recognized their role in disease prevention.
Theoretically, the body can convert dietary oils into long-chain fatty acids. However, numerous studies have proven otherwise. Lifestyle factors interfere with the conversion process. The following are factors that science has targeted:
- Genetic factors: allergies and some forms of diabetes.
- Dietary factors: deficiency of some vitamins and minerals, alcohol consumption,the wrong kid of fat (trans-fatty acids, saturated fat, hydrogenated fats), and high carbohydrate and sugar consumption (fat-free snacks for example).
- Environmental factors: stress, smoking, viral infections, prescription medications.
We eat the wrong kinds of fat, and we eat sugars as substitutes for fat. Our health problems stem from the diet we eat: Too many fried foods, and the use of margarine, shortening , and other hydrogenated fats. These do not contain the necessary fatty acids and they impede the body's normal production of "good" fats.
Your body depends on essential fatty acids to:
- Manufacture your hormones and prostaglandins (hormone like regulators).
- Build healthy cells and ensure their optimum function, including fat metabolism.
- Provide a protective barrier against disease.
- Interrupt pro-cancer activities.
- Prevent events that weaken your heart, arteries, and veins.
- Promote healthy immune function and regulate inflammatory response.
Conjugated linoleic acid (CLA) accomplishes the above-mentioned activities with extreme efficiency. While most essential fatty acids (EFAs) specialize in one or two functions, CLA has been recognized as an antioxidant, cancer preventative, cardiovascular protector, and metabolic activator. CLA does not replace other EFAs, but rather does some tasks with greater efficiency. CLA is "the new kid on the block", having just been discovered in 1979 and isolated in 1987. Therefore, it has not been thoroughly investigated as the other EFAs have. However, CLA looks extremely promising in completed studies.
CLA imbeds itself in cellular membranes, where it can easily direct traffic and regulate many metabolic processes. Poor regulation of the metabolic process of fat burning is a prime cause of weight gain. Eating the wrong kind of fats means the body must insert them into the membrane, and they do not fit correctly. The substitute fats are unable to regulate metabolic processes and fat metabolism is slowed, leading to weight gain. When CLA is again available, it moves into action and improves fat metabolism. Odd as it seems, adding a little of the right kind of fat actually reduces body fat stores.
The studies that have demonstrated CLA's efficiency in reducing fat have been on a special strain of obese mice. When these mice where fed CLA, their body fat was reduced and lean muscle increased. The results are extremely promising for humans. A June 1997 study conducted in Norway, involving 20 men and women, showed 20 percent reduction in body fat for those taking CLA. No change was seen in the placebo group.
Most of the research on CLA has investigated its cancer-preventative abilities. CLA has intrigued researchers because it is effective against many different types of cancer. It also exerts its effects in several different ways, depending on the location of the cancer and its stage. Other cancer preventative agents, including beta-carotene, other carotenes, vitamin E, and the polyphenols each protect specific areas of the body during singular stages of cancer development, using a single technique. In contrast, CLA appears to inhibit cancer during all three stages: initiation, promotion, and progression.
There are many theories about how CLA protects against cancer. Some scientists propose that CLA traps free radicals before they can initiate cellular changes. Others speculate that CLA modifies cancer cell metabolism, thus blocking its promotion. Disruption of signals needed for cancer cell progression is another method proposed.
Researchers are still debating exactly how CLA works. According to one team led by Dr. M. Begin and Dr. D. Horrobin, two prominent EFA researchers, CLA may even act as a pro-oxidant against cancer cells. This is a fascinating concept, one that mimics the most direct and effective action that some bio molecules use to fight cancer by firing trapped free radicals at cancer cells. The cancer cells are destroyed, while neighboring normal cells are left undisturbed.
One must be cautious in embracing CLA as an anti cancer agent because, once again, the studies have been done on animals, not humans. However, several human cancer cell types, including melanoma, stomach, colon and mammary have regressed with CLA therapy. The effects are dose dependent, meaning that too little CLA is unlikely to produce regression or protect against initiation.
There are no known side effects using CLA. It does not appear to disturb the uptake and utilization of other essential fatty acids. Based on results of animal research, a person weighing 150 lbs. needs to take 1,500 to 3,000 mgs of CLA per day. Currently a 1,000 mg capsule delivers 550 to 600 mg CLA.
CLA is a powerful antioxidant. It is more adaptable and a better free radical scavenger than better known antioxidants such as beta-carotene, vitamin E, and vitamin C. CLA prevents the oxidation of low density lipoproteins (LDL cholesterol), which is thought to be a leading factor in the development of arterial plaque. It also prevents free radical damage to blood vessel walls.
Cardiovascular heart disease (CVHD) is thought to begin with lesion formation in the arterial walls, the result of free radical damage. Oxidized LDL cholesterol, calcium deposits, inflammation, and free triglycerides all contribute to the buildup of plaque on arterial walls. Plaque constricts the arteries, restricting blood flow. Adding to the problem is increased tension on the vessel walls, which leaves them unable to dilate and constrict as needed to accommodate changes in blood flow.
CLA, like its EFA relatives, regulates prostaglandin production. Prostaglandins are hormone like fatty acid derivatives that have diverse regulatory effects on the body. They control the tension of vessel walls and the stickiness of platelets, regulate cholesterol production and metabolism, regulate inflammatory processes, and control blood clotting. These processes directly effect the cardiovascular system. Many leading researchers believe that cardiovascular disease is an inflammatory event.
CLA and other essential fatty acids, including, gamma linolenic acid (GLA), ecosapentenoic(EPA), and docosahexaenoic (DHA), have diverse and important biological functions. Unfortunately, they have been neglected in nutritional science and not even given the status of essential nutrients. Yet, they are just as important as, perhaps more so, than vitamins and minerals because of the fat free trend in the country today. While no one argues that too much dietary fat is a major contributor to disease progression, the important message about EFA deficiency has been lost.
The best advice is to reduce your overall fat intake by eliminating the use of hydrogenated fats, fried foods, and fat substitutes. Also, don't be tempted into eating OLESTRA snacks, they will reduce the protective fat soluble antioxidants in your body. Eat unprocessed foods and add essential fatty acids to your supplement program. Increasing your consumption of fish will also increase your intake of "good" fats.
and I'm already a Chiropractor.
I should be receiving my M.D. in 2006
Conjugated Linoleic Acid
(CLA)
If you are one of the thousands of Americans who are adamant about not eating anything with fat, you may be seriously jeopardizing your health. Wait a minute, you may think: Health experts have been preaching low fat as the way to avoid major health problems for years, haven't they? So, what am I saying?
Nutritional research has linked high fat consumption to the development of cancer, heart disease, diabetes, and obesity for the past fifty years. It has taken a long time for the message to sink in. Dietary trends in North America have continued to show increased fat consumption with reduced fiber, fruit and vegetable consumption, as well as reduced physical activity.
We love the creamy texture of fat. It contributes a pleasant sensation to the foods containing it. So much so, that we have not wanted to give it up.
However, we have finally begun to realize that fat is bad for us-creating a frenzy to avoid all fat at all costs. Public demand for favorite snack foods has spawned a new industry of fat-free products. Not to mention the substituting of sugar for dietary fat, which is even worse for ones health.
People generally choose to avoid fat for one of these reasons:
- To control or lose weight
- To reduce cardiovascular risk
- To reduce cancer risk
- To reduce diabetic complications
I list weight control first, not necessarily because it is the most important, but because it's the most evident. The others may be more important for long term health, but aren't as visible. Keep in mind that fat accumulation around your middle signals fat accumulation the inside as well!! This is only half the story about fat and health, however.
For more than a half a century, evidence has accumulated that shows a relationship of both level and type of dietary fat to the development of cancer. I have added emphasis to the words level and type. Avoiding fat in your diet reduces fat levels and that is good. It also reduces the type of fat you need to maintain health and that is not good.
We all need fatty acids to remain healthy. They are as important to us as vitamins and minerals in helping your body function at its best. Fatty acids have yet to be assigned "referenced daily intakes"(RDI) because authorities have not recognized their role in disease prevention.
Theoretically, the body can convert dietary oils into long-chain fatty acids. However, numerous studies have proven otherwise. Lifestyle factors interfere with the conversion process. The following are factors that science has targeted:
- Genetic factors: allergies and some forms of diabetes.
- Dietary factors: deficiency of some vitamins and minerals, alcohol consumption,the wrong kid of fat (trans-fatty acids, saturated fat, hydrogenated fats), and high carbohydrate and sugar consumption (fat-free snacks for example).
- Environmental factors: stress, smoking, viral infections, prescription medications.
We eat the wrong kinds of fat, and we eat sugars as substitutes for fat. Our health problems stem from the diet we eat: Too many fried foods, and the use of margarine, shortening , and other hydrogenated fats. These do not contain the necessary fatty acids and they impede the body's normal production of "good" fats.
Your body depends on essential fatty acids to:
- Manufacture your hormones and prostaglandins (hormone like regulators).
- Build healthy cells and ensure their optimum function, including fat metabolism.
- Provide a protective barrier against disease.
- Interrupt pro-cancer activities.
- Prevent events that weaken your heart, arteries, and veins.
- Promote healthy immune function and regulate inflammatory response.
Conjugated linoleic acid (CLA) accomplishes the above-mentioned activities with extreme efficiency. While most essential fatty acids (EFAs) specialize in one or two functions, CLA has been recognized as an antioxidant, cancer preventative, cardiovascular protector, and metabolic activator. CLA does not replace other EFAs, but rather does some tasks with greater efficiency. CLA is "the new kid on the block", having just been discovered in 1979 and isolated in 1987. Therefore, it has not been thoroughly investigated as the other EFAs have. However, CLA looks extremely promising in completed studies.
CLA imbeds itself in cellular membranes, where it can easily direct traffic and regulate many metabolic processes. Poor regulation of the metabolic process of fat burning is a prime cause of weight gain. Eating the wrong kind of fats means the body must insert them into the membrane, and they do not fit correctly. The substitute fats are unable to regulate metabolic processes and fat metabolism is slowed, leading to weight gain. When CLA is again available, it moves into action and improves fat metabolism. Odd as it seems, adding a little of the right kind of fat actually reduces body fat stores.
The studies that have demonstrated CLA's efficiency in reducing fat have been on a special strain of obese mice. When these mice where fed CLA, their body fat was reduced and lean muscle increased. The results are extremely promising for humans. A June 1997 study conducted in Norway, involving 20 men and women, showed 20 percent reduction in body fat for those taking CLA. No change was seen in the placebo group.
Most of the research on CLA has investigated its cancer-preventative abilities. CLA has intrigued researchers because it is effective against many different types of cancer. It also exerts its effects in several different ways, depending on the location of the cancer and its stage. Other cancer preventative agents, including beta-carotene, other carotenes, vitamin E, and the polyphenols each protect specific areas of the body during singular stages of cancer development, using a single technique. In contrast, CLA appears to inhibit cancer during all three stages: initiation, promotion, and progression.
There are many theories about how CLA protects against cancer. Some scientists propose that CLA traps free radicals before they can initiate cellular changes. Others speculate that CLA modifies cancer cell metabolism, thus blocking its promotion. Disruption of signals needed for cancer cell progression is another method proposed.
Researchers are still debating exactly how CLA works. According to one team led by Dr. M. Begin and Dr. D. Horrobin, two prominent EFA researchers, CLA may even act as a pro-oxidant against cancer cells. This is a fascinating concept, one that mimics the most direct and effective action that some bio molecules use to fight cancer by firing trapped free radicals at cancer cells. The cancer cells are destroyed, while neighboring normal cells are left undisturbed.
One must be cautious in embracing CLA as an anti cancer agent because, once again, the studies have been done on animals, not humans. However, several human cancer cell types, including melanoma, stomach, colon and mammary have regressed with CLA therapy. The effects are dose dependent, meaning that too little CLA is unlikely to produce regression or protect against initiation.
There are no known side effects using CLA. It does not appear to disturb the uptake and utilization of other essential fatty acids. Based on results of animal research, a person weighing 150 lbs. needs to take 1,500 to 3,000 mgs of CLA per day. Currently a 1,000 mg capsule delivers 550 to 600 mg CLA.
CLA is a powerful antioxidant. It is more adaptable and a better free radical scavenger than better known antioxidants such as beta-carotene, vitamin E, and vitamin C. CLA prevents the oxidation of low density lipoproteins (LDL cholesterol), which is thought to be a leading factor in the development of arterial plaque. It also prevents free radical damage to blood vessel walls.
Cardiovascular heart disease (CVHD) is thought to begin with lesion formation in the arterial walls, the result of free radical damage. Oxidized LDL cholesterol, calcium deposits, inflammation, and free triglycerides all contribute to the buildup of plaque on arterial walls. Plaque constricts the arteries, restricting blood flow. Adding to the problem is increased tension on the vessel walls, which leaves them unable to dilate and constrict as needed to accommodate changes in blood flow.
CLA, like its EFA relatives, regulates prostaglandin production. Prostaglandins are hormone like fatty acid derivatives that have diverse regulatory effects on the body. They control the tension of vessel walls and the stickiness of platelets, regulate cholesterol production and metabolism, regulate inflammatory processes, and control blood clotting. These processes directly effect the cardiovascular system. Many leading researchers believe that cardiovascular disease is an inflammatory event.
CLA and other essential fatty acids, including, gamma linolenic acid (GLA), ecosapentenoic(EPA), and docosahexaenoic (DHA), have diverse and important biological functions. Unfortunately, they have been neglected in nutritional science and not even given the status of essential nutrients. Yet, they are just as important as, perhaps more so, than vitamins and minerals because of the fat free trend in the country today. While no one argues that too much dietary fat is a major contributor to disease progression, the important message about EFA deficiency has been lost.
The best advice is to reduce your overall fat intake by eliminating the use of hydrogenated fats, fried foods, and fat substitutes. Also, don't be tempted into eating OLESTRA snacks, they will reduce the protective fat soluble antioxidants in your body. Eat unprocessed foods and add essential fatty acids to your supplement program. Increasing your consumption of fish will also increase your intake of "good" fats.
