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PART 4: The negative changes induced by
CLA include:

- Alteration of egg yolk and egg white pH, distribution
of minerals in yolk and white, and decrease egg quality and
hatchability of chicks;31
- At 2% of food, CLA accelerates the decomposition
of storage lipids, resulting in lipid peroxidation and morphological
change in the liver;32
- In hens, 2.5% CLA reduced level of omega-6 and increased
level of omega-3 fatty acids;33
- At 1% of feed in mice, CLA increased TNFa (tumor
necrosis factor alpha, an inflammatory factor) by 12 times,
and uncoupling protein UCP-2 (a thermogenic factor) by 6 times;
there was liver swelling, increased insulin resistance, and
leptin depletion;34
- Given 1g of CLA every second day, chicks showed
altered fat metabolism;35
- Given to rats at 3 to 5%, CLA changes the membrane
lipids, increasing some and decreasing others, increases antioxidant
enzymes in liver, and reduces both LDL and HDL cholesterol;36
- At 6.6g/kg (0.66%) of food, CLA increased liver
weight by increasing cell size (hypertrophy) but not fat levels
in hamsters;37
- In rats given 180mg/day of mixed isomers, CLA
was found to compete for enzymes used to elongate and desaturate
EFAs, thereby decreasing the production of EFA derivatives
important to health;38
- At 10g/kg (1%), CLA reduced rate of bone formation
in rats, while EFAs enhanced bone growth;39
- In mice fed an atherogenic diet containing 5g/kg
(0.5%) of CLA, CLA increased the development of fatty streaks,
one of the atherogenic markers;40
- At 3% of food, CLA was ineffective in mice tumor
multiplicity (TM), whereas SDA and EPA decreased TM by 50%;41
In summary,
while CLA has shown promises of
improving degenerative condition in animal studies, the promises
come with contradictory findings and warnings of worsening
of some conditions.
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