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C.L.A. - The Essential Nutrient for Reducing Body Fat , and Providing... - CLA and Body Fat
Of all the health concerns facing Americans today, few are as
important and daunting as weight loss and body fat. In the
1980s, Americans gained an average of eight pounds each.
That’s on the order of 1 million tons of flab—2 billion total
American pounds.45 So large is the current girth that as many
as two in three Americans could be termed overweight.46 Being
overweight and having excess fat increases the risk of heart disease,
some forms of cancer and diabetes. That collection of
health challenges would be difficult enough, but being overweight
has many problems that accompany it, including battles
with self-esteem.
Let’s give a historical example of this story. The emotional
power of being perceived as too fat is caught with pathos in the
life of former U.S. President William Howard Taft. Taft, who
is the only man to serve as both president and as chief justice
of the Supreme Court, was noted for his honesty and his
integrity. The nation mourned his death, but much of his
internal story focused on his battle with weight.
One editorial cartoonist showed the island of Cuba tipping
under his girth. Once, when he visited Japan, an entire village
worked together to pull his rickshaw up a hill. When he married,
his personal esteem showed when he told his wife that “I
shall worry you so much with my appetite that you must gain
strength to meet the trial.”
Taft refused to be seen on a horse because of how awkward he
looked. At one point, he lost 75 pounds, but, like so many others,
ended up gaining that amount back , and more, during the
next 10 years. He died of athero s c l e rosis, something associated
with being ove rwe i g h t .4 7 The tragedy of Taft is that, like so many
suffering with weight trouble, he seemed to let it damage his self
w o rth, when he was a great asset to his nation and to others.
History and culture put into us that being overweight means
lacking in self-control and being a glutton, when ...
Introduction
Next time someone you know puts a burger on a charcoal
grill, notice how the fat drops, sizzling, onto the briquettes
beneath. As the drippings burn, the chemical content
changes. This really is what burning is, a chemical change
from a complex form of the substance to a more simple form.
As it changes, many chemicals emerge—some harmless, others
less so.
One of those chemicals, benzopyrene, can cause mutation of
bacteria in the test tube, and that led some scientists to believe
it might cause cancer.1 Benzopyrene becomes part of the smoke
that rises from the charcoal to settle back on the surface of a
cooking burger. This was known as far back as the 1970s, and,
for those interested in good health, it became another reason to
cut meats from the diet and replace them with healthy grains
and vegetable products.
Many left it at that. Thankfully, scientists began digging
more deeply into this phenomenon, measuring other chemicals
and other methods of cooking. One such scientist was Michael
Pariza. In 1978, Pariza studied heterocyclic amines to see if
they were “mutagenic,” that is, if they would cause bacteria to
mutate in the test tube. He found that burgers can be quite
safely cooked with care.2
But what changed the direction of his research was an entirely
original discovery, separate from what his paper set out to
find. This discovery has shaped his career since and may well,
in the years to come, help thousands, indeed millions, of people
improve their health. What he discovered was that something
in hamburger has a “mutagenic inhibitory” effect. That
is, something in meat seemed to counteract the bad effects of
these mutagens, indeed was an anti-mutagen.
In his research, Pariza used a popular scientific test called the
Ames Test, named for a scientist at the University of California
at Berkeley. This test is still used today for its simplicity by
numerous scientists. The test requires enzymes form rat livers
stimu ...An Essential Fatty Acid
When most people think of fat, they think of the white
gooey stuff that deposits around the waist or around the thighs.
In many ways, it can be tempting to spell it “fatt”—making it
an unspeakable, four-letter word.
But at the level of the cell, at the level of molecules, fat
means something more complicated. First of all, fat is one
method the body uses to store energy for long periods. When
we eat, we must either immediately burn the fuel as energy, or
store it as fat or as protein for muscle. Fat, therefore, is one way
our body tries to make something useful from food.
Furthermore, fat serves a vital function in each cell. The membranes
of our cells are all made of fat—a collection of fatty
acids really. Every cellular function must pass through this barrier.
Hormones act on fat, energy passes through fat, life proceeds
because of fat.
Fat, then, is not a dirty word. It is vital. Scientists have identified
more than 100 fatty acids, and many more fatty acids
could theoretically exist. 4 The body produces all the fatty acids
it needs except three—linoleic acid, arachadonic acid and linolinic
acid. Much the way certain vitamins like vitamin C are
essential to good health and are not produced naturally, these
acids are essential, hence their name—essential fatty acids. The
body can produce linolinic acid and arachadonic acid from
linoleic acid, so in some senses, the only vital fatty acid is
linoleic acid.
Linoleic acid sits like a highway of some 58 atoms of carbon,
oxygen and hydrogen.5 The carbon is the center line with the
hydrogen and oxygen being the cars traveling along the way.
(Thousands of chemicals contain these three elements in
nature. It is the order of these cars, and the varied shapes of the
highway, that lead to many different kinds of chemicals.)
The highway of linoleic acid sits curved like a mountain
switchback. Conjugated linoleic acid is basically a straighter
version of linoleic a ...CLA and Cancer
Because of Pariza’s 1979 research, some of the earliest studies
done on CLA were to see if it could block the development
of cancer. Dr. Pariza and his colleagues at the University of
Wisconsin/Madison’s Food Research Institute in Madison took
extracts from beef that they knew had “mutagen modulators”
(this was before they isolated CLA.).15 They took two groups of
mice, to one they applied this extract on their skin. On the
other group, they did not apply the extract on the skin. Then,
on both sets, researchers put a cancer-causing substance called
dimethylbenaanthracene—DMBA for short—and applied it
to the skin.
Sixteen weeks later, doctors counted the mice that had
tumors and how many tumors each of those mice had. The
number of mice with tumors was 20 percent lower when given
the beef extract, and, significantly, the numbers of tumors on
those mice that did develop cancer was half what it was on the
untreated mice. This meant that this extract could, perhaps,
prevent some cancers in mice and, slow tumors after they
develop. (Today, Pariza writes that CLA inhibits cancer development
at various stages, from initiation to metastasis.)16 After
isolating CLA by itself, Pariza and others found that CLA also
cut the incidence of skin tumors.17
Scientist Clement Ip at the Roswell Park Cancer Institute in
Buffalo did a similar study using DMBA with rats, this time
feeding different amounts of CLA into the diet and over a
longer period of time. He and his team measured how many
breast tumors these rats developed. As might have been expected
with the earlier work, 20 percent fewer animals developed
the tumors—among those receiving the most CLA—than the
rats that received none, and the total number of tumors that
developed was 60 percent less. In general, the data showed that
the more CLA, the greater the protective effect.18
This is significant in the human world because many
researchers see a link between a woman’s c ...How Does CLA Work?
How could CLA hinder the growth and development of certain
cancers in animals? Scientists have developed some
intriguing possibilities, and many of them are related to the
theory of antioxidants.
WHAT IS AN ANTIOXIDANT?
Well, one of the ironies of life is that oxygen, so essential to
human life, also causes decay. Look at the parts of your car
where paint may have pealed away, and you will notice rust,
what scientists call oxidation. Molecules of oxygen combine
with the iron or chromium on your car and change its chemical
alignment to iron oxide or chromium oxide—rust.
In a very real sense, the same thing happens to you as you
age. Inside your cells, thousands of chemical reactions take
place each moment. These reactions break apart the long
chains of carbon, oxygen and hydrogen that make up body tissues
and combines them in new ways. Some of those combinations
cause decay. One example is when a free radical—a single
atom of roaming oxygen—attaches itself to something useful,
rendering it useless or even dangerous. If a free radical were
to change DNA, for example, that could mutate a cell.
This free radical process is one way this oxidation occurs,
and antioxidants, often called free radical scavengers, attach
themselves to the free radicals, blocking their damage. This can
help improve life and help to cut the problems of oxidation.
Indeed, many see antioxidants as a way of lessening the risks of
cancer.
Many people know about important antioxidants, such as
ascorbigen (vitamin C), selenium or alpha tocopherol (vitamin
E), but nature provides numerous antioxidants. Many exciting
ones are emerging, such as proanthocyanidins (often known as
pycnogenol), quercetin (common in many fruits) and selenium
(a mineral).
C LA may be another antioxidant emerging from the
research. Dr. Pariza and others found in a 1991 experiment
that in the test tube, CLA was effective in battling free radicals.
28 It helped preve ...CLA and Ather osclerosis
CLA may well have benefits in the battle against heart disease
as well. The leading cause of death in the United States is
heart disease or related diseases of the circulatory system.
Indeed, U.S. statistics show that about half the people in the
United States die that way.
In 1989, for example, some 2 million Americans died, and
about 950,000 of those died as a direct or indirect result of heart
disease. T h a t’s far more than the total number of deaths fro m
AIDS, shootings, bombings and accidents combined.3 4 For pers
p e c t i ve, let’s discuss what happens when a new s w o rthy accident
o c c u r s — l e t’s say an airline crash that kills 200 people.
Statistically speaking, five times that many people will die the
same day of heart disease, as many as two each minute.
Thankfully, doctors have made great progress in battling
these conditions, and researchers have discovered that a healthy
lifestyle can help the heart. Indeed, as almost everyone knows,
balanced nutrition, lower stress and plenty of exercise can lead
a person to be more healthy and to run a lower risk of heart
attack and other heart conditions.
Evidently, at least in animals, CLA seems to possess the ability
to cut risks as well. Dr. Pariza and two colleagues, Kisun Lee
and David Kritchevsky, studied a group of 12 rabbits that were
fed a diet high in fat and cholesterol. They gave six of them
CLA. In the academic journal Atherosclerosis, they reported that
two dangerous compounds, LDL cholesterol and triglycerides,
were “markedly lower” in the six that had diets supplemented
with CLA.
When the scientists looked at the aortas—the largest artery
leading from the heart—of these animals, they also found a lot
less blockage than in those that didn’t have CLA. This is how
they summarized their results: “CLA appears to be hypocholesterolemic
and anti-atherogenic.”35 This is pretty bold stuff
for cautious scientists. Though the words ...CLA and the Catabolic Cascade
Next fall, when you or a friend goes to the doctor to get a flu
shot, notice how a low-grade fever starts. Notice how rundown
you or your friend begin to feel for a day or so after the shot.
It is as if you are dealing with a small portion of the disease.
In some respects you are, but, in reality, the icky, yucky feelings
we associate with sickness come from our body’s own
response to an invasion. When the immune system goes on the
o f f e n s i ve, it puts out hormones called cytokines. T h o s e
cytokines cause fever and pain.
Doctors call this process the catabolic cascade. It is our body
that produces it. An extreme example might have been when
Jim Henson, the wonderful creator of Kermit the Frog, got an
extreme bacterial infection. He died within about 12 hours.
Although the bacteria caused some severe reactions, it was his
body’s intense catabolic response that may have been the direct
cause of death.
Cytokines are involved in more than just stimulating the
immune system, they are involved in how the body accumulates
fat, in how veins accumulate deposits and in how our
body during disease can sometimes cause dangerous, rapid
weight loss. CLA changes how cytokines work, but how it does
it is not certain.
Here’s an example of why this is important: When young
animals get sick, their immune systems kick into action.
Besides contracting a feve r, the animals’ growth slow s .
Furthermore, weight and muscle mass can be lost, not just
because of loss of appetite, but because of degradation of muscle
tissue. For a poultry farmer, this can be significant. In organized
farms, bacteria can abound and young chicks often face
sickness. Because their immune systems are firing, the
cytokines can stunt growth and, accordingly, stunt the farmer’s
profits.
Dr. Mark Cook was working on this dilemma in 1990 and
jogging at the campus of the Un i versity of Wi s c o n s i n -
Madison. During one of his regul ...CLA and Cows
Nutritional developments like that of CLA couldn’t come at
a better time. America is a nation obsessed with weight, but
successes in battling weight seem harder and harder to come by.
Is there a nutritional reason for this? Have we been barking
up the wrong tree in recent years, starving ourselves for fear of
gluttony rather than looking at broader nutritional reasons for
fat accumulation? For example, Dr. Cook says that modern
nutritional dogma is that fat is bad. “I’m not sure the dogma’s
right. We need to get down to very specific fatty acids.”51
One of the most exciting developments coming from CLA
research is that modern animal-raising techniques may be partially
responsible for those of us who eat meat getting fat
around the middle, even though our consumption of meat may
have declined or, at least, stayed about the same in recent years.
CLA has been declining in our diet. This one nutrient’s lack
may mean many of us are gaining fat, despite eating less overall
fat.52
This desire to simply eliminate fats without looking at the
broader nutritional picture has its roots deep in our culture.
The desire to starve ourselves to lose weight goes back centuries.
We have often thought weight gain came solely from
lacking self-control when, often, nothing could be further from
the truth.
Take for example the experiences of conscientious objectors
during World War II. These men who chose, for religious reasons,
not to fight in the war, contributed in other ways. One
group at the University of Minnesota underwent forced starvation
to help scientists learn ways to help concentration camp
victims recover after liberation.
Science learned many useful things, but one thing stands
out. The objectors grew more hungry as they recovered and
ended up weighing five percent more after they recovered than
before the experiment began. (The same can be said for
refugees and concentration camp victims, who also weighed
more, on a ...How Much CLA is the Right
Amount?
That is one question for researchers to answer with detailed
human studies, but if you extrapolate from university studies
on animals, it could be between two and six grams a day. (Some
animal studies were actually at higher levels, to one half of one
percent in weight of a day’s calories.)
Some other things to consider:
• Watch the labels closely on supplements advertising that
they contain CLA. CLA is present in many foods, and some
marketers have capitalized on CLA science by simply putting
vegetable oil in their supplements. Only a few supplements
provide high levels of CLA. Select only those products that
do.59
• Aside from questions about liver cancer, no adverse side
effects have been reported in the scientific literature concerning
CLA. CLA can probably be taken safely with other nutritional
supplements, but fat-absorbing supplements like chitosan may
actually absorb CLA, so it is useful to avoid taking the two
products at the same time. Consider taking CLA in the morning
and chitosan after high-fat meals.
• CLA is not like aspirin, in that it takes a few weeks, perhaps
three, for its effects to be noticeable.60
• To get enough CLA from burgers, you would probably
have to eat about two pounds a day, not something recommended
given beef ’s high fat content.
• In general, plants have virtually no CLA.
• Two of the best natural sources of CLA are beef and veal.
• An interesting side of the research is now emerging.
According to Cook, in animal studies trying to study the
amount of fat and muscle in an animal, they noticed consistently,
that overall weight was up. Most recently, as yet unpublished
results show that bone mass is increased in pigs who take
CLA. This has huge implications for research into osteoporosis,
and research into this field is underway.61
...Some Final Thoughts
One of the important proofs of the belief Pariza and Cook
have in this supplement is to learn that they both take it themselves.
Cook says it is the only supplement he takes, and he
believes he will take it the rest of his life. He was naturally thin
because of intense exercise, but he believes that it has helped
him to keep inches off during long weeks of travel.
Pariza, for his part, has lost three inches from his waist during
the last year, as well as about seven pounds. He said he has
less of an appetite. He says he feels warmer, probably an effect
of a faster metabolism. He warns that this is not a quick fix.
When he first started taking this supplement, he found virtually
no results. He was disappointed. But the results have
come.62
Another significant thing to remember is that, today, scores
of scientists around the country are now studying this nutrient.
The results will pile in human studies and in other long-term
clinical trials. These will give broad indications of the use of
this natural, previously unrecognized nutrient.
Why would CLA be involved in so many functions?
If human studies hold true, and the expectation is that they will,
you might consider this the next aspirin or the next vitamin C.
Vital, remarkable nutrients seem to work on a basic level and
impact a variety of systems. This is the case with CLA. What a
remarkable piece of science that emerged from a charcoal grill.
So, the next time charcoal briquettes sizzle with the drippings
of a nice burger, remember how science has found that
life, with its remarkable chemistry, finds a way to survive and
thrive. No better example exists than that beef cooking on the
grill. Sizzling steak covers itself with dangerous chemicals that
can cause cancer. Many people feared that fact for years, and
science studied those dangers earnestly. How encouraging that
nature thankfully also provided other chemicals that counteract,
partially at least ...REFERENCES
1. Interview with Dr. Michael Pariza, July 3, 1997.
2. “Effects of Temperature and Time on Mutagen Formation in Pan-Fried
Hamburger,” by M. Pariza, Samy Ashoor, Fun Chu and Daryl Lund, March
10, 1979, Cancer Letters, 7 (1979) 63-69.
3. “Anticarcinogens from fried ground beef: heat-altered derivatives of
linoleic acid,” Y.L Ha, N.K. Grimm and M.W. Pariza, August 25, 1987.
IRL Press limited, Oxford, England.
4. Interview with Dr. Mark Cook, July 3, 1997.
5. “Conjugated Linoleic Acid in Cancer Prevention Research: A Report of
Current Status and Issues,” A special report prepared for the National Live
Stock and Meat Board, Ip, Clement, Ph.D., May 1994. See also
“Conjugated linoleic acid, a newly recognised nutrient” in the June 17,
1997, issue of Chemistry and Industry by M. Pariza, pp. 464-466.
6. Op.Cit. Pariza, Chemistry and Industry.
7. Op. Cit. Ip, National Live Stock and Meat Board. See also, “Conjugated
Linoleic Acid (9,11 and 10,12-Octadecadienoic Acid) is Produced in
Conventional by Not Germ-Free Rats Fed Linleic Acid,” Sou F. Chin, Et.
Al, Dec. 16, 1993, Journal of Nutrition 124: 694-701 1994.
8. Ibid.
9. Interview with Cook.
10. Op. Cit. Ip, National Live Stock and Meat Board.
11. Ibid.
12. Op. Cit., interview with Pariza., and “Anticarcinogens from fried
ground beef: heat-altered derivatives of linoleic acid,” Y.L. Ha, N.K. Grimm
and M.W. Pariza, Aug. 25, 1987, IRL Press Limited, Oxford England.
13. “Conjugated linoleic acid: An anticarcinogenic fatty acid present in
mile fat,” by Peter Parodi, Australian Journal of DairyTechnology. Nov. 1994,
49 p. 93-94.
14. The Washington Post “Now We’re a Nation of Lite Heavyweights,” Sept.
1, 1994, Sec. B. P. 10.
15. “A beef-derived mutagenesis modulator inhibits initiation of mouse epidermal
tumors by 7, 12 dimethylbens[a]anthracene,” by M. Pariza and W.
Hargraves, Jan. 2, 1985, Carcinogenesis, vol 6., no. 4 pp. 591-593, 1985,
IRL Press, Limited, Oxford, England.
16. Op ...REFERENCES
1. Interview with Dr. Michael Pariza, July 3, 1997.
2. “Effects of Temperature and Time on Mutagen Formation in Pan-Fried
Hamburger,” by M. Pariza, Samy Ashoor, Fun Chu and Daryl Lund, March
10, 1979, Cancer Letters, 7 (1979) 63-69.
3. “Anticarcinogens from fried ground beef: heat-altered derivatives of
linoleic acid,” Y.L Ha, N.K. Grimm and M.W. Pariza, August 25, 1987.
IRL Press limited, Oxford, England.
4. Interview with Dr. Mark Cook, July 3, 1997.
5. “Conjugated Linoleic Acid in Cancer Prevention Research: A Report of
Current Status and Issues,” A special report prepared for the National Live
Stock and Meat Board, Ip, Clement, Ph.D., May 1994. See also
“Conjugated linoleic acid, a newly recognised nutrient” in the June 17,
1997, issue of Chemistry and Industry by M. Pariza, pp. 464-466.
6. Op.Cit. Pariza, Chemistry and Industry.
7. Op. Cit. Ip, National Live Stock and Meat Board. See also, “Conjugated
Linoleic Acid (9,11 and 10,12-Octadecadienoic Acid) is Produced in
Conventional by Not Germ-Free Rats Fed Linleic Acid,” Sou F. Chin, Et.
Al, Dec. 16, 1993, Journal of Nutrition 124: 694-701 1994.
8. Ibid.
9. Interview with Cook.
10. Op. Cit. Ip, National Live Stock and Meat Board.
11. Ibid.
12. Op. Cit., interview with Pariza., and “Anticarcinogens from fried
ground beef: heat-altered derivatives of linoleic acid,” Y.L. Ha, N.K. Grimm
and M.W. Pariza, Aug. 25, 1987, IRL Press Limited, Oxford England.
13. “Conjugated linoleic acid: An anticarcinogenic fatty acid present in
mile fat,” by Peter Parodi, Australian Journal of DairyTechnology. Nov. 1994,
49 p. 93-94.
14. The Washington Post “Now We’re a Nation of Lite Heavyweights,” Sept.
1, 1994, Sec. B. P. 10.
15. “A beef-derived mutagenesis modulator inhibits initiation of mouse epidermal
tumors by 7, 12 dimethylbens[a]anthracene,” by M. Pariza and W.
Hargraves, Jan. 2, 1985, Carcinogenesis, vol 6., no. 4 pp. 591-593, 1985,
IRL Press, Limited, Oxford, England.
16. Op ...
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