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Conjugated linoleic acid and chromium lower body weight and visceral fat mass in high‐fat‐diet‐fed mice
Author(s) -
Bhattacharya Arunabh,
Rahman M. Mizanur,
McCarter Roger,
O'Shea Marianne,
Fernandes Gabriel
Publication year - 2006
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/s11745-006-5117-3
Subject(s) - medicine , endocrinology , insulin resistance , conjugated linoleic acid , leptin , insulin , obesity , overweight , chemistry , population , body mass index , metabolic syndrome , adipose tissue , linoleic acid , fatty acid , biochemistry , environmental health
More than half of the U.S. population has a body mass index of 25 kg/m 2 or more, which classifies them as overweight or obese. Obesity is often associated with comorbidities such as diabetes, cardiovascular diseases, and cancer. CLA and chromium have emerged as major dietary supplements that reduce body weight and fat mass, and increase basal metabolic rate in animal models. However, studies show that CLA induces insulin resistance in mice and in humans, whereas Cr improves insulin sensitivity. Hence, we designed the present study to examine the combined effect of CLA and Cr on body composition and insulin sensitivity in a Balb/c mice ( n =10/group) model of high‐fat‐diet‐induced obesity. CLA alone lowered body weight, total body fat mass, and visceral fat mass, the last of which decreased further with the combination of CLA and Cr. This effect was accompanied by decreased serum leptin levels in CLA‐fed and CLA+Cr‐fed mice, and by higher energy expenditure (EE) and oxygen consumption (OC) in CLA+Cr‐fed mice. Serum levels of glucose, insulin, the pro‐inflammatory cytokines, tumor necrosis factor‐α (TNF‐α), and interleukin‐6 (IL‐6), as well as insulin resistance index (IRI), decreased with CLA, whereas CLA and Cr in combination had significant effects on insulin and IL‐6 concentrations and IRI. In summary, CLA+Cr decreased body weight and fat mass in high‐fat‐diet‐fed mice, which may be associated with decreased leptin levels and higher EE and OC.