The milk-based products have become a subject of controversy for various reasons.
Among the first casualties of a calorie or cholesterol free diet are dairy products. But should those starting these diets sacrifice milk-based products? The jury on the issue seems to be still divided.
While the anti-dairy lobby has several explanations for abandoning it, most scientific evidence and dietary guidelines do recommend low-fat dairy products as part of healthy diets. Besides, apart from its commonly known benefits of bone building and valuable nutrition profile, there is more to this food group than we previously knew.
The milk-based products have become a subject of controversy for various reasons: fears of heart disease, obesity and even cancer. Often those diagnosed with a malignancy are made to believe that giving up dairy would be helpful. Dairy products, however, have been found to be a good source of conjugated- linoleic acid (CLA), a variant of the essential linoleic fatty acid; CLA is believed to inhibit tumor growth.
The essential acid occurs in the rumen of cows and other ruminants and is present in their milk and other dairy products including cheese, yoghurt, butter. It can also be found in the meat of cattle and lamb.
CLA research can be traced back to 1977, when Peter Parodi identified it in cow’s milk. The turning point for CLA came after investigations by Micheal Pariza revealed its tumor inhibiting properties. CLA has also been shown to inhibit cancer by several mechanisms. It is a unique anti-carcinogen which inhibits the growth of a number of human cancer cell lines and suppresses chemically-induced tumor development in laboratory animals. CLA has been found to be beneficial particularly in cancers of colon, ovaries, prostate, breast, blood, bone marrow (leukemia) and skin (melanoma). Intake of 1 per cent CLA in diet has been reported to reduce the breast cancer incidence by nearly 60 per cent. A study reported that CLA enriched butter inhibited rat mammary tumor yield by 53 per cent.
Researchers have also discovered, in animal experiments, that CLA helps in lowering cholesterol, very low density lipoprotein (VLDL), low-density lipoproteins (LDL- bad cholesterol), LDL-HDL ratio, total cholesterol-HDL ratio and triglycerides and reduced arterial plaque build up. CLA also prevents heart diseases by exhibiting its antioxidant activity and inhibiting formation of free radicals. Researchers also suggest that CLA has a tocopherol (Vitamin E) sparing effect. Vitamin E is a powerful antioxidant vitamin.
Some studies on animal research reported reduction of body fat following CLA dietary supplements. Postulated mechanisms suggest that CLA reduces body fat by reducing energy intake, increasing metabolic rate, regulating glucose and fatty acid uptake and improving insulin sensitivity. The benefits of using CLA dietary supplements for reducing body fat, however, have not been consistent and conclusive.
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