Dietary trans vaccenic acid (VA), obesity and high blood pressure

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Dairy products contain small amounts of naturally occurring trans fatty acids such as trans vaccenic acid (VA). There is mounting evidence that naturally occurring trans fatty acids do not have the same negative effects on cardiovascular health as trans fatty acids produced industrially during food processing (for example, hydrogenation of vegetable oils). However, there has been very limited research done on VA which is found in dairy products. The overall goal of this project is to investigate whether VA has beneficial effects for lowering blood pressure (hypertension) and improving blood glucose control in an obese, insulin-resistant model. VA can be converted in the body to conjugated linoleic acid (CLA), and our previous studies (funded by Dairy Farmers of Canada) provide evidence that the naturally occurring form of CLA in dairy products lowers blood pressure. Thus, we want to determine whether the health benefits of VA are due to VA itself or due to conversion to CLA. We will also investigate the role of adipose (fat) tissue and molecules secreted from adipose tissue on blood pressure and blood glucose control.